Fridge Foraging: Flatbread with Ricotta, Peas, and Bacon
Let me tell you, this is a total winner of a recipe. For this week's fridge foraging we are using store bought pizza dough and topping with ricotta, caramelized onions and some frozen vegetables. This recipe might be one for the ages! Love the combo of caramelized onions and ricotta on crispy/chewy flatbread.
Flatbread with Ricotta, Peas, and Bacon
- 1 container store bought pizza dough
- 3 strips bacon
- 1 onion
- 1/4 cup ricotta cheese
- 1/2 cup peas
- 4 oz. mozzarella, torn
- 1 egg
- Mint for garnish
Cut the pizza dough in half. Save one half for another use and let one half sit on the counter at room temperature while you prep the ingredients.
Pre-heat oven to 450°F.
In a medium skillet, render the bacon. Remove the bacon and set aside. Add the onions and cook for about 15 to 20 minutes until caramelized.
Assemble the flatbread by rolling out and stretching the dough. Top with ricotta, onions, bacon, peas, and mozzarella. Sprinkle with flaky sea salt.
Bake the flatbread for about 7 minutes. Carefully remove the pizza, top with the egg then return the pizza to the oven and cook for another 10 to 12 minutes or until the egg white is cooked through and the yolk is still runny.
Top with mint and and serve immediately.