Cranberry sauce isn’t just for a turkey dinner.
Once you try it on this flatbread, you may wonder why you waited so long!
Cranberry, Bacon, & Blue Cheese Flatbread
Ingredients
- 3 strips thick cut bacon
- 1/2 batch pizza dough
- 1/2 tablespoon olive oil
- 1 cup shredded mozzarella
- 1/3 cup blue cheese crumbled
- 1/3 cup whole berry cranberry sauce
Instructions
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Preheat large frying pan over medium heat.
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Add bacon, and cook until crisp, about 3-4 minutes per side.
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Transfer bacon to a paper towel-lined plate.
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Preheat oven to 400°F.
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Place a pizza stone or inverted baking sheet in oven for 10 minutes.
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On a floured surface roll pizza dough into a 12”x8” rectangle.
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Place dough on preheated sheet or stone, and bake for 4 minutes.
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Crumble bacon into small pieces.
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Remove sheet/stone from oven.
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Brush dough with olive oil.
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Top with mozzarella, blue cheese, and crumbled bacon.
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Bake for another 10 minutes.
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Using an immersion or regular blender, purée cranberry sauce until smooth.
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Transfer puréed cranberry sauce to a quart size bag.
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Remove flatbread from oven.
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Cut one corner off of bag, and drizzle cranberry sauce on flatbread.
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Slice, and serve.
I am a “from scratch” sort of person and have been so for at least twenty years. Yes, I used to make cakes and brownies from a box. But as I spent more time cooking and baking, I realized that making foods from pantry ingredients wasn’t as time consuming or difficult as I had thought.
Thus, for this flatbread, most of the ingredients are homemade. No, I didn’t butcher and cure my own bacon nor make my own cheese, but everything else is homemade. Does it add some time to this recipe? Yes. Did it make me happy to do it? Yep. Let’s break down the items.
- Pizza dough- It takes about 10 minutes of measuring and mixing before an hour of rising. The benefit of making your own is that you can make half a batch. If you use store-bought dough, you’ll probably have another half pound to find a use for.
- Cranberry sauce- It’s about 10 minutes to make and an hour to chill, which can be done at the same time as the dough. What I like even more than the fact that it’s homemade is that I can control how sweet it is. Bye bye, overly sweet. Hello, tart and sweet!
This flatbread makes a fine fall dinner. Consider it a way to use the leftover cranberry sauce from your Thanksgiving dinner, or make cranberry sauce just to have the flatbread. (I probably will do both.)
Keep in mind, when you tell someone else that you’re going to be eating a flatbread topped with cranberry sauce, they may give you a quizzical look. Don’t worry about it. Let them know there’s bacon, which may help seal the deal. Then once they get a bite of this sweet, salty, and savory flatbread, they’ll be glad you shared the flatbread with them.
