Try this twist on the classic bacon and asparagus combo on a pizza! The recipe features a creamy, garlicky ricotta spread as a base instead of traditional white sauce. This quick and easy alternative will allow you to whip up a tasty breakfast pizza in no time. Plus, the fluffy and chewy texture of plain naan makes it the perfect crust for a creamy sauce and heavy toppings.
yields
1 serving
total time
20 mins
equipment
toaster oven
ingredients
- 1 plain naan or any flatbread
- 2-3 bacon strips
- 5-6 asparagus spears
- Shredded parmesan cheese
ricotta spread:
- ½ cup whole milk ricotta cheese
- 2 Tbsp grated parmesan cheese
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- A few pinches of salt
- Freshly ground pepper
directions
ricotta spread
Add all the spread ingredients in a bowl and mix well until blended.
prep
Place the bacon strips in a microwave-safe dish and cover with a paper towel. Microwave until fully cooked but still soft and pliable. Pat excess grease with a paper towel and cut into bite-size pieces.
Slice the asparagus spears diagonally into bite-size pieces.
assembly
Remove the rack from the toaster oven and preheat to 425°F (220°C).
Line the rack with parchment paper and place a flatbread. Brush lightly with olive oil and spread a thick layer of the ricotta mixture, leaving the edges clean. Add the bacon and asparagus pieces evenly across the top. Lightly season with salt and pepper and sprinkle parmesan cheese.
bake
Bake at 425°F (220°C) for 10 minutes until the bacon is crispy and the asparagus is tender.
If you have questions or feedback, please leave your comment on the video on Youtube.
Breakfast For One 