These cheesy bacon pizzas on a crisp flatbread crust are great for breakfast, brunch and even cut into smaller pieces for those super bowl parties coming up. It’s so easy you will be amazed. Make some in advance and keep in the fridge up to a week or wrap and keep in the freezer for up to 6 months.
And if you don’t like bacon, turkey bacon is just as delicious!
For four individual pizzas
Artisan flatbread (two) 12” x 6” in each package (One flat bread cut in four 3” x 6” pieces)
5 slices thick cut bacon cooked and crumbled (about ½ cup)
1 mild cheddar snack stick
3 tbsps. Butter
3 tbsps. Flour
¾ cup milk
¾ cup shredded Italian cheese blend
In a small saucepan melt the butter over medium heat. Add the flour and whisk together till smooth. Add the milk and stir. Continue cooking and stirring until the sauce thickens. Remove from heat and add the cheese blend stirring well. Cook on low till all the cheese is melted. Remove from heat and set aside.
Meanwhile cut the flat bread into the individual pieces. Cover a cookie sheet with non-stick aluminum foil and place the flat bread pieces on it. Pre-heat the oven to 375 degrees.
Spread a layer of cheese sauce on the flatbread the cheese sauce will be oozy and stringy. Spread the cheese right up to the edges of the flat bread. Add crumbled bacon evenly on top of each flat bread pizza.
Cut a cheddar snack stick into little squares and place about 6 or 7 pieces on each pizza. Cook in the pre-heated oven for about 30 minutes till the crust is crispy and the cheese is bubbly.