breakfast-brunch-dessert: Grilled Bacon, Artichoke, Arugula, and Goat Cheese Flatbread Pizza 1 16 oz. Package of pre-made pizza dough  Handful of grape tomatoes, cut in half  Artichoke hearts, quartered  1/2 Red onion, sliced thinly  6 Strips of Applewood smoked bacon, fried extra crispy and crumbled  1 Cup of arugula  1/2 Cup of mozzarella  Crumbled goat cheese  1 1/2 Teaspoon of olive oil + extra for grilling  1 1/2 Teaspoon of Balsamic vinaigrette  Salt and pepper Directions Follow directions accordingly to prepare the dough (for my dough, I had to let it sit out for 20 minutes). Pre-cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1 1/2 teaspoon of olive oil and 1 1/2 teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste.  [For these next steps, only add half of the toppings, as you will repeat the same process for the second pizza (since you are making two “servings”—or make both pizzas at once if there’s enough room on the grill!]  Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about 1/2 an inch thick. Lightly drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks.  While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese.  Repeat all steps for second individual sized pizza.

breakfast-brunch-dessert:

Grilled Bacon, Artichoke, Arugula, and Goat Cheese Flatbread Pizza

  • 1 16 oz. Package of pre-made pizza dough 
  • Handful of grape tomatoes, cut in half 
  • Artichoke hearts, quartered 
  • 1/2 Red onion, sliced thinly 
  • 6 Strips of Applewood smoked bacon, fried extra crispy and crumbled 
  • 1 Cup of arugula 
  • 1/2 Cup of mozzarella 
  • Crumbled goat cheese 
  • 1 1/2 Teaspoon of olive oil + extra for grilling 
  • 1 1/2 Teaspoon of Balsamic vinaigrette 
  • Salt and pepper

Directions

  1. Follow directions accordingly to prepare the dough (for my dough, I had to let it sit out for 20 minutes). Pre-cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1 1/2 teaspoon of olive oil and 1 1/2 teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste. 
  2. [For these next steps, only add half of the toppings, as you will repeat the same process for the second pizza (since you are making two “servings”—or make both pizzas at once if there’s enough room on the grill!] 
  3. Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about 1/2 an inch thick. Lightly drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks. 
  4. While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese. 
  5. Repeat all steps for second individual sized pizza.

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