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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Tranches de bacon
113 g
Maïs en grains
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Gluten, Crustacés, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cs
Sauce au chipotle
(Contient: Lait, Soya, Oeuf, Moutarde Peut contenir : Gluten, Crustacés, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Noix, Oeuf)
2 pièce(s)
Oignon vert
125 g
Poivrons rôtis
(Peut contenir : Poisson, Lait, Sulfites, Noix)
2 pièce(s)
Gousses d'ail
100 g
Ricotta
(Contient: Lait)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
Pas inclus dans votre livraison
0.13 cc
Sucre*
1 cs
Huile*
⅓ cc
Sel*
Ustensiles
Instructions
- 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.*
