Rustic Flatbread Pizza Recipe - Allrecipes.com
Rustic Flatbread Pizza Recipe
  • READY IN 1¼ hrs

Rustic Flatbread Pizza

Read Reviews (8)

"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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Original recipe makes 1 12-inch pizza Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with aluminum foil.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
  4. Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
  5. Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as the bacon cooks, for crisper pieces.
  6. Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
  7. Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust.
  8. Spread the mushrooms and garlic evenly over the pizza.
  9. Spread asparagus over the pizza.
  10. Arrange bacon pieces on the pizza.
  11. Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese.
  12. Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 15 mins

Footnotes

  • Cook's Note:
  • If a crispier crust is desired, remove flatbread pizza from baking sheet, tear away aluminum foil and place back into oven after 8 minutes of cooking.
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Reviews More Reviews

Apr 18, 2013

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!

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Apr 14, 2013

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. :)

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8 Ratings

Jun 28, 2012

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.

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Apr 20, 2013

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.

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Apr 17, 2013

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!

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Apr 17, 2013

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.

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Apr 19, 2013

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.

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Apr 16, 2013

Made this for recipe group last night and we enjoyed it. The bacon doesn't really do it for me but I enjoyed the asparagus (even though that was my original concern). We used the grill and also used it to bake the homemade flatbread. Due to the size, I had to use a combo of direct and indirect heat, turning it a few times. Worked well and we tried some other toppings on half of this. The asparagus and mushrooms went well with some sliced mini peppers (sauteed with the mushrooms) and sun dried tomatoes. Even with a salad to go with this we only got 4 dinner servings.

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 826 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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