Flatbread With Bacon and Scallion Pesto Recipe

Name: Flatbread With Bacon and Scallion Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick strips bacon, thinly sliced; 1 large white onion, thinly sliced; Pinch of sugar; Kosher salt and freshly ground white pepper; 6 scallions, thinly sliced; 1 teaspoon capers; 1/2 cup fresh parsley; Grated zest of 1/2 lemon; 1/4 cup extra-virgin olive oil; 1/3 cup creme fraiche or sour cream; 1 pound frozen pizza dough, thawed; All-purpose flour, for dusting

Servings: persons

4 thick strips bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Kosher salt and freshly ground white pepper
6 scallions, thinly sliced
1 teaspoon capers
1/2 cup fresh parsley
Grated zest of 1/2 lemon
1/4 cup extra-virgin olive oil
1/3 cup creme fraiche or sour cream
1 pound frozen pizza dough, thawed
All-purpose flour, for dusting

1
Preheat the oven to 450 degrees.
2
Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy.
3
Transfer to paper towels to drain; keep warm.
4
Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper.
5
Cook until light brown and tender, 5 to 7 minutes.
6
Taste for seasoning.
7
Combine the scallions, capers and parsley in a food processor.
8
Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend.
9
Turn the processor on and add the olive oil through the top in a steady stream.
10
Transfer the scallion pesto to a bowl; set aside.
11
In a small bowl, whisk the creme fraiche and the remaining lemon zest until smooth.
12
Season with salt and pepper; set aside.
13
Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface.
14
Roll the dough around the rolling pin and unroll it onto a baking sheet lined with parchment paper.
15
Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown.
16
Spread the creme fraeche mixture on the crust.
17
Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon.
18
Slice into pieces and drizzle with scallion pesto.
19
Photograph by John Kendrick

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 thick strips bacon, thinly sliced, 1 large white onion, thinly sliced, Pinch of sugar, Kosher salt and freshly ground white pepper, and more.

Yes, Flatbread With Bacon and Scallion Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flatbread With Bacon and Scallion Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions