Bacon & Mozz Flatbreads Recipe

About this recipe

Bacon & Mozz Flatbreads are a delightful fusion of crispy bacon, creamy mozzarella, and a hint of Mediterranean flair. Perfect for a quick yet indulgent lunch, these flatbreads are packed with flavor and ready in under 45 minutes.

Ingredients

• - Petti Delicato Extra Fine Passata
• - Odysea Balsamic Glaze
• - Biona Organic Whole Cherry Tomatoes
• 1 Kg Red Onion 1kg
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Unit Galbani Mozzarella Ball 125g
• - Greenfields Black Peppercorns
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• - Budgen Mission 6 Tortillas Plain 368G
• - Fine Food Specialist Wild Rocket 2 X 125g
• - Oregano 100g
• 500g Smoked Back Bacon Rashers

Instructions

1. 1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6, and line a large baking tray with parchment paper.
2. 2. In a frying pan over medium heat, cook the bacon rashers for 4-5 minutes until crispy. Remove from the pan, let cool slightly, then chop into bite-sized pieces.
3. 3. Place the flatbreads on the prepared baking tray and lightly brush them with olive oil.
4. 4. Spread an even layer of tomato passata over each flatbread, leaving a small border around the edges.
5. 5. Sprinkle grated mozzarella evenly over the passata, ensuring good coverage on all flatbreads.
6. 6. Distribute the cooked bacon pieces evenly over the mozzarella layer.
7. 7. Add sliced red onion and halved cherry tomatoes on top of the bacon and mozzarella for extra flavor and texture.
8. 8. Season with a pinch of salt, black pepper, and a sprinkle of dried oregano for a Mediterranean touch.
9. 9. Bake the flatbreads in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbling and the edges are golden brown.
10. 10. Remove from the oven and let cool for 2 minutes. Garnish with fresh rocket leaves and drizzle with balsamic glaze for a finishing touch.
11. 11. Slice each flatbread into manageable pieces and serve immediately.