• 6servings
  • 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (of 2) Indian-style naan flatbread

  2. 1/2 pound thick-sliced peppered bacon, cooked crisp, sliced into 2-inch pieces

  3. 1 cup heavy whipping cream

  4. 1/2 teaspoon garlic and pepper seasoning

  5. 1/4 cup grated (or shredded) Parmesan cheese

  6. 1/2 tablespoon olive oil

  7. 4 ounces shredded Fontina cheese (or Italian cheese blend)

  8. 1 cup fresh spring greens

  9. 1/4 cup shaved (or shredded) Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. To prepare Garlic Parmesan Cream Sauce: bring heavy whipping cream to a boil in a nonstick saucepan; reduce heat and simmer for 5 to 8 minutes, or until reduced by one-fourth. Add garlic pepper and grated Parmesan cheese and whisk to blend; simmer for 1 to 2 minutes, or until cheese is melted. Reserve sauce.

  3. Brush top side of each flatbread evenly with olive oil; sprinkle half of the shredded cheese evenly over both crusts.

  4. Arrange bacon evenly over both crusts; top each with remaining shredded cheese.

  5. Bake for 10 minutes, or until golden and bubbly.

  6. Slice each flatbread into 6 pieces and arrange on a serving platter.

  7. Drizzle 4 tablespoons garlic Parmesan cream sauce over flatbread pizza; garnish with spring greens and shaved Parmesan cheese.

  8. Portion remaining sauce into a ramekin and serve on the side.


Send feedback