Cheesy Bacon and Corn Flatbread
with chipotle mayonnaise
Crispy Flatbread topped with creamy ricotta, smoky bacon, sweet corn, roasted peppers and crumbled feta. Finished with a drizzle of chitople mayonnaise and green onions. A perfect balance of creamy and smoky flavors in every bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
113 g
Corn Kernels
2 unit(s)
Flatbread
(Contains: Wheat, Milk May contain traces of: Gluten)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
2 unit(s)
Green Onion
125 g
Roasted Peppers
(May contain traces of: Sulphites, Tree nuts, Fish, Milk)
2 unit(s)
Garlic, cloves
100 g
Ricotta Cheese
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Oil*
⅓ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add bacon. (NOTE: For 4 portions, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Carefully discard all but 2 tbsp (4 tbsp) bacon fat from the pan. (NOTE:You will use the pan with bacon fat in step 3.)
- When cool enough to touch, roughly chop bacon.
- Heat the pan with reserved bacon fat over medium-high heat.
- When the pan is hot, add corn. Cook for 3-4 min, stirring occasionally, until corn are golden and have softened slightly. Season with salt and pepper.
- Strain liquid from roasted peppers.
- Add remaining garlic and roasted peppers. Cook for 1 min, stirring frequently, until garlic is fragrant.
- Remove the pan from heat and let cool slightly.
- On a parchment-lined baking sheet, arrange flatbreads. Brush with 1/2 tbsp (1 tbsp) oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1/2 tbsp oil for each baking sheet.)
- Toast flatbreads on the middle rack of the oven for 2-3 min.
- To a small bowl, add ricotta and half the chipotle sauce. Season with salt and pepper, then stir to combine.
- Thinly slice green onions.
- Flip flatbread over and spread ricotta on top
- Arrange veggies and bacon evenly over top, then sprinkle with feta cheese.
- Bake flatbreads on the middle rack of the oven for 6-7 min, until cheese melts. (NOTE: For 4 portions, bake on the middle and upper racks of the oven, switching baking sheet positions halfway through.)
- To a small bowl, add mayonnaise, half the garlic, chipotle sauce and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- Allow flatbread pizzas to cool slightly, then cut into quarters.
- Spoon chipotle mayonnaise evenly over flatbread and sprinkle green onions on top.
- Divide flatbread pizzas between plates.*
