3680. BACON, CARAMELIZED ONION, and GRUYERE FOCACCIA

makes 1 flatbread


1 package (2 1/4 teaspoons) active dry yeast
2 teaspoons firmly packed light brown sugar
1 cup warm water (110°F)
3 cups all-purpose flour
6 tablespoons olive oil, plus more for brushing
1 teaspoons kosher salt
1 teaspoons minced fresh rosemary
1 cup loosely packed shredded Gruyere cheese
6 slices thick-cut applewood-smoked bacon, chopped
2 yellow onions, halved and thinly sliced

In the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of the brown sugar in the warm water. Let stand until foamy, about 10 minutes. Add the flour, 4 tablespoons of the oil, salt, rosemary, and cheese. Attach the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball, put it back into the bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles, about 1 hour.

Meanwhile, in a large cast-iron frying pan, fry the bacon over medium-low heat until just crisp. Transfer to paper towels to drain. Discard all but a few teaspoons of the bacon fat. Add the onions and saute over medium-low heat until they start to wild, about 3 minutes. Stir in the remaining 1 teaspoon brown sugar and a pinch of salt and continue to cook until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat, stir in the bacon, and let cool.

Oil a rimmed baking sheet with the remaining 2 tablespoons oil. Dump the dough onto the prepared pan and press it into a rough rectangle. Using your fingers, stretch the dough into a rectangle about 10 by 14 inches Cover the dough loosely with a kitchen towel and let rise in a warm, draft-free place until puffy, about 1 hour.

Position a rack in the middle of the oven and preheat to 425°F . Dimple the surface of the dough with your fingertips. Gently brush the dough with oil, then sprinkle evenly with the bacon-onion mixture. Bake until gorgeously golden, 15-18 minutes. Cut into squares and serve while warm. Makes 1 flatbread.


bacon recipe source: Williams-Sonoma Taste (@WilliamSonoma), April 4, 2014

3650. CARAMELIZED ONION and PEPPERED BACON FLATBREAD

makes 24 servings 


1/4 cup firmly packed brown sugar
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
8 slices thick-sliced bacon
4 cups thinly sliced sweet onion (about 1 lb)
2 cloves garlic, minced
2 tablespoons butter
1 can Pillsbury™ refrigerated thin pizza crust
1 can (14.5 oz) organic diced tomatoes, drained
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves 

Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan. Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.

Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside. Spray15x10-inch pan with sides with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.

Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon. Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted. Remove from oven; sprinkle with basil.


bacon recipe source: Dawn Logterman, Janesville, Wisconsin, Bake-Off® Contest 45, 2012; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3608. ONION FLATBREAD with BACON and MESCLUN

makes eight servings


4 small red onions
1 tablespoon olive oil
170 grams cream cheese, softened
1/4 cup strong dark ale
2 teaspoons Worcestershire sauce
Pinch cayenne pepper
2 25 cm packaged soft flatbreads
1 1/2 cups torn mesclun mix
1 cup cherry tomatoes, halved or quartered
6 slices crisp-cooked bacon, crumbled

 Peel and halve onions. Brush with oil, then sprinkle with salt and black pepper. Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes or until charred and slightly softened, turning once halfway through grilling. Cool.

In a bowl whisk together cream cheese, Worcestershire sauce and cayenne pepper until smooth. Chop two grilled onions; stir into cream cheese mixture. Season to taste with salt and pepper. Quarter remaining two onions; set aside.

Grill flatbreads on rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through. Transfer to cutting board. Spread half of cream cheese mixture onto each flatbread. Top with arugula, tomatoes, bacon and quatered onions. Slice and serve.


bacon recipe source: The Breeze (@thebreezenz), Level 3/239 Ponsonby Road, Ponsonby, Auckland/PO Box 8880, Symonds Street, Auckland, New Zealand

3606. 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
½ red onion, sliced thinly
6 strips of applewood smoked bacon, fried extra crispy and crumbled
1 cup of arugula
½ cup of mozzarella
crumbled goat cheese
1½ teaspoon of olive oil + extra for grilling
1½ teaspoon of balsamic vinaigrette
salt and pepper

Follow directions accordingly to prepare the dough. Cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1½ teaspoon of olive oil and 1½ teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste.

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 ½ 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.


bacon recipe source: Life Tastes Like Food (@LifeIsLikeFood), July 14, 2011

3405. PIOPPINI MUSHROOM, BACON and COMTE FLATBREAD with FRESH SAGE

makes two flatbreads 


Dough
1 package (2 ¼ teaspoons) active dry yeast

¾ cup warm water (105° F to 115° F)

1 teaspoon honey

2 cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt
olive oil for bowls

Toppings
1 head garlic, top ¼ cut off

3 strips thick cut bacon

½ cup olive oil, divided

1 medium sweet onion, cut in half and thinly sliced

½ teaspoon salt

½ cup dry white wine

½ lb pioppini mushrooms, bottom ends trimmed

1½ cups Comté cheese, grated
1 tablespoon fresh sage, finely chopped or chiffonade
fine cornmeal

Tools: Large pizza stone, pizza paddle

Preheat the oven to 450° F.
 
Dough: Whisk the yeast, warm water and honey together with two tablespoons of flour in a large bowl. Let rest until foamy, about 5 minutes. (If the mixture doesn’t foam, throw it away and start again with fresh yeast.)

Add the remaining flour and salt. Stir with a wooden spoon or rubber spatula until the dough comes together in a ball. Kneed the dough for a few minutes in the bowl. Cut the dough in half and drizzle about 3 tablespoons of olive oil in the bottom of two medium-size mixing bowls. Place one piece of dough in each bowl and roll it around to evenly coat with oil. Cover each bowl loosely with plastic wrap and let rest in a draft-free spot for 45 minutes to 1 hour, or until doubled in size.

Toppings: Place the garlic head on a piece of foil, drizzle with ¼ cup olive oil and wrap tightly. Roast on the top shelf of the oven for 30 to 45 minutes until soft and golden. Cool slightly, then squeeze each clove to remove garlic.

Lay the bacon on a cutting board horizontally and cut it into ¼-inch strips. Heat a sauté pan over medium-high heat and cook bacon, stirring occasionally, until crisp and golden. Using a slotted spoon transfer the bacon to a paper towel lined plate. Add 1 tablespoon olive oil and onion to the bacon fat and cook over medium heat until the onions are soft and golden brown, 10 to 12 minutes. Add about 5 cloves of roasted garlic, white wine and salt and scrape up the bits from the bottom of the pan. Cook for 4 to 6 minutes or until the onions are a deep golden color. Transfer to a bowl.

Add the remaining 3 tablespoons olive oil to the same pan and sauté the mushrooms with a pinch of salt over medium-high heat until soft, 4 to 6 minutes. Transfer to a bowl.

To Serve: Lightly flour your work surface and scoop the dough out onto it. Cut the dough in half and gently round each piece out. Cover one dough ball loosely with plastic.

Roll the dough into a 1/8-inch thick round with a flour-dusted rolling pin. Lightly cover the pizza paddle with cornmeal and gently lay the dough on top. Slide the paddle back and forth to make sure the dough isn’t sticking anywhere. Cover the flatbread with half of the toppings and shake one more time to make sure you can easily slide the dough off the paddle. If it’s sticking anywhere, lift the dough in that area and add a little more cornmeal under the dough.

Place the paddle at a slight angle with the tip at the back of the pizza stone and gently shake the dough off the paddle onto the stone. Bake for 10 to 15 minutes, or until crust is golden and cheese is bubbling.

Remove from the oven and top with fresh sage. Let the flatbread cool slightly before cutting it.


bacon recipe source: Caroline Fey, The City Kitchen (San Francisco), October 31, 2011

3285. GRILLED FLATBREADS with APPLES, BACON and ONION

makes eight servings 


2 tablespoons (1/4 stick) unsalted butter 
2 tablespoons all-purpose flour plus more 
1 cup whole milk 
3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces) 
Cayenne pepper 
Freshly grated nutmeg 
Kosher salt
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces 
1 red onion, root end intact, cut into 1/2-inch wedges 
6 teaspoons olive oil, divided 
Freshly ground black pepper 
2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges 
1 tablespoon chopped fresh rosemary 
1 tablespoon chopped fresh sage 
1 tablespoon chopped fresh thyme 
1 tablespoon crème fraîche or sour cream 
1 1-pound store-bought pizza dough, room temperature

Heat butter in a medium saucepan over low heat until melted and just beginning to foam. Whisk in 2 tablespoons flour; cook, stirring often, until flour begins to smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat, stirring often, until mixture thickens, about 20 minutes. Add cheese; whisk until combined. Season Mornay sauce to taste with cayenne, nutmeg, and salt. DO AHEAD Mornay sauce can be made 2 days ahead. Cover and chill.

Cook bacon in a medium skillet over medium heat until crisp and browned; transfer to paper towels to drain; set aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place onion in a medium bowl. Drizzle with 2 teaspoons oil; season with salt and pepper. Grill onion, turning occasionally, until tender, about 10 minutes. Transfer to a large bowl. Place apples in same medium bowl; drizzle with 2 tablespoon oil. Grill, turning occasionally, until charred in spots and tender, about 12 minutes.

Transfer apples to large bowl with onion; add rosemary, sage, thyme, and reserved bacon. Toss to combine. Season with salt and pepper and cover; keep warm.

Rewarm Mornay sauce over medium-low heat, stirring occasionally. Stir in crème fraîche and set aside.

Divide pizza dough into 2 equal pieces; shape each piece into a ball. Roll out each ball on a floured surface to an 8-inch round. Brush with 1 tsp. oil; place on grill, oiled sides down. Brush other sides with remaining 1 tsp. oil.

Grill flatbreads, watching carefully and moving as needed to promote even cooking and prevent burning, until charred and crisp on bottom, 1–2 minutes. Turn flatbreads over and cook until crisp and cooked through, 1–2 minutes longer. Transfer flatbreads to a work surface.

Spread half of warmed Mornay sauce over each flatbread. Top sauce with apple mixture. Cut flatbreads into wedges.


bacon recipe source: Sean Rembold, Bon Appétit, October 2012

2953. GROUND BEEF and BACON PATTY MELT MUFFALETTA

yields four servings


Mushroom Topping:

1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced

Patty:

1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving

 

For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.

For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.

Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.

Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.

Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.

 

 

bacon recipe courtesy of: Sunny Anderson, "Burgers and Dogs," The Best Thing I Ever Made, Food Network

2323. BEET, BACON and HERBED GOAT CHEESE FLATBREAD

yields 1 flatbread


1 red beet or 2 to 3 baby beets
1 yellow beet or 2 to 3 baby beets
1/2 cup goat cheese
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
pizza dough
flour
olive oil, for brushing
1/4 cup arugula
2 tablespoons fresh lemon juice
salt and freshly cracked black pepper
1/4 pound bacon (4 slices), cooked crisp

Preheat the oven to 400 degrees F.

Wrap the beets in aluminum foil and roast in the oven until the beets are tender and a paring knife inserted in the center is met with no resistance, 45 minutes to 1 hour. Once cooked, set aside until they are cool enough to handle. Then, using a paper towel, rub the skin off the beets and then cut into moons or dice.

Mix the goat cheese with the rosemary and thyme until combined and set aside.

Gather up the rest of the ingredients and have them at the ready before you grill your bread.

Preheat a cast-iron grill pan, or a grill, to medium-high heat. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect,matter of fact it is better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.

Spread the herbed goat cheese onto the flatbread. Toss the arugula with some lemon juice, olive oil, salt and pepper and then place it on the flatbread. Top with sliced beets and crispy bacon and another drizzle of olive oil. Cut the flatbread and serve.


bacon recipe courtesy of: Kelsey Nixon, "Pizza and Flatbreads," Kelsey's Essentials, Cooking Channel

2159. FLATBREAD with BACON and SCALLION PESTO

yields four servings


4 thick strips bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Kosher salt and freshly ground white pepper
6 scallions, thinly sliced
1 teaspoon capers
1/2 cup fresh parsley
Grated zest of 1/2 lemon
1/4 cup extra-virgin olive oil
1/3 cup creme fraiche or sour cream
1 pound frozen pizza dough, thawed
All-purpose flour, for dusting

Preheat the oven to 450 degrees. Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper. Cook until light brown and tender, 5 to 7 minutes. Taste for seasoning.

Combine the scallions, capers and parsley in a food processor. Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend. Turn the processor on and add the olive oil through the top in a steady stream. Transfer the scallion pesto to a bowl; set aside.

In a small bowl, whisk the creme fraiche and the remaining lemon zest until smooth. Season with salt and pepper; set aside.

Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface. Roll the dough around the rolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown.

Spread the creme fraeche mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Slice into pieces and drizzle with scallion pesto.


bacon recipe courtesy of: Alex Guarnaschelli, Food Network Magazine

1606. BACON, ONION and FIG FLATBREAD

makes eight servings as an hors d'oeuvre


1 large (11- or 12-inch) store-bought flatbread
4 ounces bacon
1/2 medium yellow onion, thinly sliced
3 tablespoons balsamic vinegar
2 cups baby arugula (about 2 ounces)
5 medium figs

Bake flatbread as directed on the packaging. Crisp bacon in a large frying pan over medium-low heat. Remove to a paper-towel-lined plate, set aside to cool, then crumble. Discard all but 2 tablespoons of the bacon fat, add onion, and cook, stirring rarely, until well-browned, about 15 minutes. Add vinegar and cook until the strong vinegar aroma has dissipated, about 1 minute. Remove the pan from heat and let cool slightly. Place arugula in a large nonreactive bowl. Slice figs crosswise into 1/4-inch coins and add to the bowl along with crumbled bacon and cooled onion mixture. Toss to evenly combine and season with additional vinegar, salt, and freshly ground black pepper as desired. Evenly arrange mixture on toasted flatbread. Cut into squares and serve.


bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105

1397. BRUNCH FLATBREAD with EGGS, BACON and FRISEE

12 large eggs
1 tablespoon red wine vinegar
3 oz. baby spinach (about 2 c), rinsed & crisped
3 oz. frisée lettuce leaves (about 2 c), rinsed & crisped
about 1 teaspoon salt
1/2 to 3 3/4 cup all-purpose flour
about 1/4 cup olive oil
pepper
1 package (2 1/4 teaspoons) active dry yeast
about 1/4 cup yellow cornmeal
1 1/3 cup shredded parmesan or manchego cheese
8 oz. thick-cut bacon, sliced

In a large bowl, sprinkle yeast over 1 1/2 c warm (110°) water. Let stand until yeast is softened, about 5 mins. Stir in 1 tsp salt & 1 tbsp olive oil. Gradually stir or, with an electric mixer on lowish speed, beat in 3 1/2 c flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky & pulls cleanly from bowl, 5 to 7 mins. If dough is still sticky, beat in more flour, 1 tbsp at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, & no longer sticky, 15 to 20 mins; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover up dough with plastic wrap & let rise in a warm place until doubled, 35 to 45 mins. Punch dough down, cover, & chill up to 8 hrs (see notes). Meanwhile, stir bacon until browned & crisp, in a 10- to 12-inch frying pan over medium-high heat, about 5 mins. Transfer to paper towels to drain. Reserve 1 tbsp bacon drippings to dress greens, if desired. At least 2 hrs before serving, remove dough from refrigerator & let this stand at about room temp for 45 mins (see notes). Scrape onto a lightly floured board & press carefully to expel air. Divide dough into four pieces. Cover up with plastic wrap & let rest 10 mins. Roll or carefully stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled & cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tbsp olive oil & sprinkle with about 1/3 c cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 mins. Remove from oven & crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 mins into baking). Sprinkle top lightly with salt & pepper. Return flatbreads to oven, & bake this until crust is well browned, switching pan positions, 5 to 8 mins longer. Meanwhile, In a large-ish bowl, mix 1 tbsp olive oil or reserved bacon drippings & the vinegar. Add spinach & frisée & mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt & pepper to taste.


courtesy of: Group Recipes: Food Social Network