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!
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. :)
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 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!
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.
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.
This is delicious! Can't say one wrong thing about this pizza!
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 from Fat: 146
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