A single-serving white flatbread pizza with a garlicky ricotta spread, crispy bacon, and tender asparagus — easy enough for breakfast, satisfying enough for any meal.
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.
Watch the Recipe
Notes
Microwaving the bacon before baking keeps it from releasing too much grease onto the flatbread. Any plain flatbread or naan works here — the softer and chewier the better.