Recipe by smerki
"Applewood-smoked bacon, cremini mushrooms, asparagus, and Asiago cheese all come together on a thin, crunchy flatbread to create a hearty and delicious main. Preparation may take some time, but the finished product is well worth every second. Serve alongside a fresh green salad for nice balance."
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crimini mushrooms, sliced
salt and ground black pepper, or to taste
fresh asparagus, trimmed and cut into 2-inch pieces
applewood-smoked bacon, cut into 2-inch pieces
1 (12 inch)
prepared flatbread pizza crust
prepared marinara sauce
shredded mozzarella cheese
shredded Asiago cheese
This was the AR Recipe Group Selection for the week of April 13, 2013. I made my own homemade crust and used four individual Calphalon mini pizza pans. I used the ingredients listed but altered the directions somewhat. I combined the steps of browning the mushrooms, garlic and asparagus for 8 minutes - removed from pan and set aside in a bowl and then fried the bacon in the same pan - why dirty another pan? All of the flavors blended well together and we especially enjoyed the appearance and crunchiness of the asparagus. This is a recipe in which the ingredients could be added or taken from to satisfy indiviudal taste. Thanks for sharing your recipe here on Allrecipes smerki!
Any pizza topping you like can be worked into this yummy flatbread recipe. I like this one because I bought the flatbread base from the store (rather than making it from scratch) and needed something to tell me how to prepare it.
Made this for Recipe Group...Delicious! I could only find individual flat breads at the store, so I just used those, which worked great! All of the flavors together were nice...a definite keeper~YUM! Thanks for sharing. :)
Recipe Group Selection: 13, April 2013 ~ This is a winner! The grocery only had a 2-pack of small flatbreads, so that is what I used. I did change up the cooking method, somewhat. I fried the bacon first and then removed most of the grease. I removed the bacon, and then added onions and red bell pepper in place of the mushrooms (don’t care for them), garlic, s/p and the asparagus. I just sautéed all of it until the asparagus was tender with brown spots. I then assembled in the order listed, baked at 400° for 14 minutes. The results were delicious and I think this would be a delicious recipe to try on the grill this summer.
Made for Recipe Group. I used a store bought tube of thin pizza crust. Unrolled, cut in 4 sections. Instant flatbread! Mushrooms only on half since I detest them. I just estimated how much I wanted to add for ingredients and probably used more than called for. Tasty and quick! Thanks for the recipe!
This is delicious! Can't say one wrong thing about this pizza!
Recipe Group week of April 13. The selection of cheese was wonderful. I changed the bacon to sweet italian sausage and I did use canned asparagus. No complaints and the garlic was yummy. Is this anything more special than any other pizza recipe-not really.
I made this for the weekly recipe group selection. I just cooked the mushrooms and asparagus in the same pan. I also had a half sweet onion in the fridge so sliced it up and threw it in there also. I just crumbled two leftover breakfast bacon on the pizza, but really wasn't needed, the veggies were just fine. I used a store bought flat bread crust. Was a quick and easy weeknight meal, we enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Rustic Flatbread Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 332
** Calories from Fat: 146
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