I’ve been trying some different dinner options to the frozen pizza and came across this. The sweet and saltiness is a nice combo. Truthfully I forgot to add the cooked bacon, but I did on the leftovers and it was really good. It’s easy to adjust to amount of pepper flavor you get from the arugula. I think it would have been a tad better if we grilled the flatbread instead of doing it in the oven, but overall I can’t wait to make this again in the summer.

Pear, Brie and Bacon Flatbread

(Adapted from With Salt & Wit)

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2 prebaked flatbreads (gluten free, if needed)

¾ cup mozzarella cheese

2 ounces brie cheese, sliced very thin

½ of a pear, thinly sliced

4 pieces of bacon

Garnish:

Arugula

Balsamic glaze

Preheat oven to 375 degrees F.

Place flatbread onto a baking sheet. Place in oven for 2 minutes.

Remove from oven, sprinkle with cheeses, pear slices and crumbled bacon.

Place back in oven and bake for 3-4 more minutes, or until cheeses are melted.

Remove from oven, garnish with arugula and balsamic glaze.

Slice into wedges and serve immediately.

Notes

*If using naan, a thicker flatbread or a gluten free crust, the baking times will have to be adjusted (lengthened) as I used very thin flatbreads.

*This makes a great appetizer or entree!