Take-out Tuesday, 3 Greens Flatbread with Prosciutto & Maple Bacon Aioli

the Painted Apron

7 years ago

Mama Mia, this is one crazy good pizza!

It began as a little of this and a little of that from what was left in the fridge

Start by roasting the bacon and vegetables together on a parchment lined sheet pan

Check after 12-15 minutes and remove asparagus

Return bacon and Brussels sprouts to oven until sprouts begin to brown and bacon is just crisp

I had a little prosciutto too, it will cook and crisp up while the pizza is baking

Drain vegetables and bacon on paper towels then start building your pizza

I used Maple Bacon Aioli* for the flatbread base sauce, and shredded Parmesan and bleu cheese for topping

You can substitute mayonnaise, salad dressing, alfredo or any white sauce, and change the cheeses to your preference

* Stonewall Kitchen Maple Bacon Aioli is available here or find a store near you here

Maple Bacon Aioli is insanely good stuff, nectar of the Gods! Great on sandwiches, burgers, or for dipping

You can use any flatbread, naan or pizza crust you like

My favorite base is Pillsbury thin pizza crust in a can

I like to bake it for 8 minutes before topping to ensure a firm cooked crust

Spread the flatbread or pizza crust with a thin layer of aioli and top with fresh spinach leaves, and the roasted asparagus and Brussels sprouts

Pile on the meats and cheeses

3 Greens Flatbread with Prosciutto & Maple Bacon Aioli

Course Appetizer, Main Course

Cuisine American

Keyword 3 greens flatbread, bacon and vegetable flatbread, flatbread,, veggie pizza

Prep Time 30

Cook Time 15

Place raw dough on a lightly sprayed cookie sheet and prick all over with a fork. Cook pizza crust in 400 oven for 8 minutes while preparing the vegetables
Line a sheet pan with parchment paper. Lay bacon slices on paper with space in between. Place asparagus and Brussels sprouts in an even layer on paper between bacon slices. Drizzle with olive oil and season with salt and pepper. Roast at 400 for 15 minutes. Remove asparagus and return bacon and sprouts to oven for 10 more minutes or until the sprouts are golden and bacon has begun to crisp. Drain on paper towels.
Spread aioli or sauce over crust. Top with vegetables, then meats and cheeses.
Return to 400 oven and bake for 10-15 more minutes until everything is hot and melted

Leftovers are great too, reheat them in a toaster oven or regular oven at 350