Makes 4 flatbreads
These flatbreads are a great way to start a party and delicious enough to be the main course. If you don’t eat meat, leave the bacon off and add some slices of roasted eggplant. We precook the bacon in this recipe as the short time spent in the oven is not long enough to cook it. If you prefer, bake these on a baking sheet in a very hot oven (500℉) for about 10 minutes.
24 ounces (about 680 grams) pizza dough (We like the Long-Rise Pizza Dough from Hungry Ghost. Get the recipe here.)
Flour for dusting prep surface
Semolina or cornmeal for dusting pizza peel
2 pints cherry tomatoes, halved
8 ounces (225 grams) bacon, sliced and cooked until just starting to crisp
2 handfuls mixed greens
Extra-virgin olive oil
Salt and pepper
Divide the dough into 4 equal portions. Dust your work surface with flour to keep the dough from sticking.
Form the dough into balls, and then stretch and press it into circles or ovals. Let the dough rest if it starts to spring back on you. When the dough is stretched evenly, about 1/8 inch thick, lay it on a semolina- or cornmeal-dusted pizza peel. (If you don’t have a peel, you can use the back of cookie sheet.)
Top with cherry tomatoes and bacon, drizzle with oil. Bake in a very hot wood oven, or on a grill (as described here) until the dough is cooked through and the tomatoes are starting to blister.
Remove the flatbreads from the oven and scatter the greens across them. Drizzle with more olive oil and sprinkle with salt and pepper.
Photographs by Bri Stachowski