How to Make It
Prepare the Ingredients
Slice the asparagus diagonally into bite-size pieces.
Place the bacon strips in a microwave-safe dish, cover with a paper towel, and microwave until fully cooked but still soft and pliable. Pat off excess grease and cut the bacon into bite-size pieces.
Mix the Ricotta Cheese Spread
Combine all the spread ingredients in a bowl and mix until smooth and well blended.
The finished spread should be creamy and spreadable with a noticeable garlicky, savory flavor — taste it before it goes on the flatbread and adjust the seasoning if needed.
Assemble the Flatbread
Brush the flatbread lightly with olive oil and spread a thick layer of the ricotta mixture, leaving the edges clean.
Top evenly with bacon and asparagus, season with pepper, and sprinkle with Parmesan cheese.
Bake
Bake at 425°F (220°C) for about 10 minutes. The flatbread is done when the bacon is crispy and slightly curled at the edges, the asparagus is tender with a little color, and the Parmesan on top has melted and turned lightly golden. Let it cool for a minute before slicing.
White Flatbread Pizza with Bacon & Asparagus
Ingredients
- 1 plain naan or any flatbread
- 2-3 slices bacon
- 5-6 asparagus spears
- Shredded parmesan cheese
- ½ cup whole milk ricotta cheese
- 2 tbsp grated parmesan cheese
- 1 tbsp extra virgin olive oil
- ½ tsp garlic powder or 1 clove garlic, minced
- A generous pinch of salt
- Freshly ground black pepper
Instructions
- Slice asparagus diagonally into bite-size pieces and microwave the bacon until cooked but still pliable, then pat dry and cut into pieces.
- Mix the ricotta, Parmesan, olive oil, garlic, salt, and pepper until smooth.
- Brush the naan lightly with olive oil, spread the ricotta mixture thickly across it, and top with the bacon and asparagus. Season with pepper and sprinkle with shredded Parmesan.
- Bake at 425°F for about 10 minutes until the bacon is crispy and the asparagus is tender.
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