Beets, arugula, bacon, and goat cheese make a lovely topping for some crunchy flatbread.
Kelsey Nixon teaches us a simple technique to make grilled flatbread pizza at home.
What’s not to love on this flatbread pizza? A delicious combination of roasted beets, crispy bacon, peppery arugula, and herbed goat cheese bring big flavor to the party.
In this installment of Kelsey’s Essentials, she shows us how to make the simple elements in this dish and bring them together onto this wonderful dish.
First, she starts off by roasting beets in the oven. She wraps them in aluminum foil with the skins on so that they can steam. Doing this helps to loosen the skins and makes them easy to peel later on!
Next she bakes up the bacon on a wire rack. Using a wire rack helps the bacon fat drip off the slices and keeps the bacon crisp. This will add a wonderful crunchy texture to the flatbread later.
While that is baking in the oven, Kelsey makes her own herbed goat cheese. Sure you can buy the stuff in the store, but she does make an excellent point that the fresh herbs contribute more flavors—and it’s super simple. Put some softened goat cheese into a bowl, add fresh herbs of your choosing, and voila!
Then Kelsey cooks up the flatbread on the grill. Since it’s a rustic-style dish, she pulls the pizza dough into a rectangular-ish shape. Then she brushes some olive oil and places that side down on the grill to cook. Don’t hurry this step, the dough will separate from the grill nicely when it’s done.
Finally, she dresses her arugula with some lemon, salt and pepper. Once the flatbread is done cooking on both sides, all you have left to do is assemble!
Start with the fresh cooked flatbread and spread the herbed goat cheese as a “sauce”. Then layer on the dressed arugula and peeled beets. Top it off with the bacon bits and cut into rectangular slices.
