Beet, Bacon, and Herbed Goat Cheese Flatbread

Ingredients

• 2 whole Red Baby Beets, Peeled
• 2 whole Golden Baby Beets, Peeled
• 4 slices Thin-cut Bacon, Diced
• 6 ounces, weight Goat Cheese, Softened
• 2 teaspoons Chopped Rosemary Leaves
• 2 teaspoons Chopped Thyme Leaves
• ½ teaspoons Lemon Zest
• 12 ounces, weight Pizza Dough
• ½ cups Baby Spinach Leaves
• 2 Tablespoons Fresh Lemon Juice
• ½ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper

Preparation Instructions

1. Preheat the oven to 400°F. Wrap the beets in 2 pieces of aluminum foil, separating the red and golden beets. Roast for 45 minutes to 1 hour, until fork tender. Remove from the oven and let cool slightly. When cool enough to handle, chop the beets into 1/2-inch pieces.

2. Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Using a slotted spoon, transfer the bacon to paper towels to drain, reserving the bacon grease.

3. Stir together the goat cheese, rosemary, thyme, and lemon zest in a small bowl. Set aside.

4. Place a grill pan over medium-high heat. Place the dough on a lightly floured work surface and roll out to 1/4-inch thickness. Brush one side of the dough with some of the reserved bacon grease. Place the bread, grease side down, on the grill pan and cook for about 5 minutes, until slightly charred. Brush the other side with more bacon grease, flip the dough, and grill for another 3 to 4 minutes, until golden brown. Transfer the dough to a work surface. Spread the goat cheese mixture evenly over the surface of the flatbread. Top with the spinach, beets, and bacon and drizzle the lemon juice over the top. Season with salt and pepper and serve.

This recipe is adapted from Kelsey’s Essentials.