Flatbread with Bacon and Scallion Pesto takes the classic pizza concept and elevates it with bold, sophisticated flavors that will impress any dinner guest. This recipe features crispy, chewy flatbread as the base, topped with a vibrant green pesto made from fresh scallions instead of traditional basil. Add crispy bacon, melty mozzarella, and a sprinkle of parmesan, and you have a combination that’s smoky, herbaceous, and utterly irresistible. Perfect as an appetizer, light dinner, or party food, this flatbread is elegant enough for entertaining yet simple enough for a weeknight meal. The scallion pesto adds a mild onion flavor that’s less intense than raw scallions but more interesting than plain basil pesto, making this a unique dish that stands out from ordinary flatbreads.
Serving Quantity: 4 servings
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 1 pound store-bought pizza dough (or flatbread)
- 8 slices bacon
- 2 cups scallions (green and white parts, roughly chopped)
- Half cup fresh parsley leaves
- Third cup grated parmesan cheese
- Third cup pine nuts (or walnuts)
- 2 cloves garlic
- Half cup olive oil
- 1 tablespoon lemon juice
- Half teaspoon salt
- Quarter teaspoon black pepper
- 1 and a half cups shredded mozzarella cheese
- Quarter cup crumbled goat cheese (optional)
- Red pepper flakes (for garnish)
- Extra olive oil (for brushing)
Nutrition Information (Per Serving):
- Calories: 685
- Protein: 26g
- Carbohydrates: 48g
- Fat: 44g
- Sugar: 4g
- Sodium: 1180mg
- Fiber: 3g
- Cholesterol: 55mg
- Iron: 4mg
1. Prepare and Cook the Bacon
Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Bake for 12 to 15 minutes until crispy and golden brown. Alternatively, cook the bacon in a skillet over medium heat until crispy, about 8 minutes, turning occasionally. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cool enough to handle, chop or crumble the bacon into bite-sized pieces. Set aside. The bacon adds essential smoky, salty flavor that balances the fresh pesto beautifully.
2. Make the Scallion Pesto
In a food processor, combine the chopped scallions, parsley leaves, grated parmesan, pine nuts, garlic cloves, lemon juice, salt, and pepper. Pulse several times until everything is roughly chopped and combined. With the processor running, slowly drizzle in the olive oil through the feed tube. Process until the mixture becomes a thick, slightly chunky paste. The pesto should be spreadable but not completely smooth. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. The scallion flavor should be bright and fresh without being too sharp or oniony.
3. Prepare the Flatbread Base
If using pizza dough, let it come to room temperature for about 15 minutes, which makes it easier to stretch. Lightly flour a clean work surface and roll or stretch the dough into a rectangular or oval shape about a quarter inch thick. You can make one large flatbread or divide the dough into two smaller ones. Transfer the shaped dough to a parchment-lined baking sheet or pizza stone. Brush the surface lightly with olive oil to prevent it from getting soggy and to help it crisp up during baking. If using pre-made flatbread, skip the rolling and simply brush with oil.
4. Spread the Pesto
Spread about three-quarters of the scallion pesto evenly over the flatbread dough, leaving about a half inch border around the edges for the crust. Use the back of a spoon to spread it in an even layer. The pesto acts as both the sauce and a flavor base, so make sure it covers the surface well. Reserve the remaining pesto for drizzling after baking or for serving on the side. The bright green color against the dough looks beautiful and promises amazing flavor.
5. Add Toppings
Sprinkle the shredded mozzarella cheese evenly over the pesto layer. The mozzarella will melt and become bubbly and golden during baking. Distribute the chopped bacon pieces over the cheese, making sure each section of flatbread gets a good amount. If using goat cheese, crumble it over the top in small pieces. The tangy goat cheese adds a creamy richness that complements both the bacon and the scallion pesto perfectly, though it’s optional if you prefer a simpler flavor profile.
6. Bake Until Golden and Bubbly
Place the flatbread in your preheated oven on the middle rack. Bake for 12 to 15 minutes until the crust is golden brown and crispy on the edges, and the cheese is melted and bubbling with some golden spots. If you’re using a pizza stone, the bottom will get extra crispy. Watch carefully during the last few minutes to prevent burning. The edges should be deeply golden and the cheese should be completely melted with some caramelized spots that add extra flavor.
7. Finish and Serve
Remove the flatbread from the oven and let it cool for 2 to 3 minutes. This brief resting period allows the cheese to set slightly, making cutting easier. Drizzle the reserved scallion pesto over the top in a decorative pattern. Sprinkle with red pepper flakes for a touch of heat and color. Use a pizza cutter or sharp knife to slice the flatbread into squares or triangles. Serve immediately while still warm and the cheese is melty. Garnish with extra fresh scallions or parsley if desired.
Tips for Perfect Flatbread with Bacon and Scallion Pesto
Make the scallion pesto up to 3 days ahead and store it in an airtight container in the refrigerator. Pour a thin layer of olive oil over the top to prevent browning. Bring to room temperature before using. Toast the pine nuts in a dry skillet for 3 to 4 minutes before making the pesto for deeper, nuttier flavor. Watch them carefully as they burn quickly. If pizza dough seems too elastic and keeps shrinking back when you try to stretch it, let it rest for 5 to 10 minutes. The gluten will relax and it will become easier to shape. For an extra crispy crust, prebake the flatbread dough for 5 minutes before adding toppings. This prevents a soggy center and ensures the bottom cooks through. Substitute the bacon with prosciutto, pancetta, or even smoked salmon for different flavor profiles. Each brings its own unique twist to the flatbread. Add caramelized onions, roasted cherry tomatoes, or sautéed mushrooms as additional toppings for more complexity and vegetables. The scallion pesto is versatile beyond this flatbread. Use it as a pasta sauce, sandwich spread, or dip for vegetables. It’s also excellent tossed with roasted potatoes. For a vegetarian version, omit the bacon and add extra vegetables like roasted red peppers, artichoke hearts, or zucchini ribbons. This flatbread works beautifully as an appetizer when cut into small squares. Plan on 2 to 3 pieces per person if serving as part of a larger spread. A drizzle of balsamic glaze over the finished flatbread adds a sweet-tart contrast that elevates the entire dish. Leftover flatbread can be stored in the refrigerator for up to 2 days. Reheat in a 400-degree oven for 5 to 7 minutes to restore crispiness. The microwave will make it soggy. For parties, set up a flatbread bar with the pesto, various cheeses, bacon, and other toppings so guests can customize their own creations. If you don’t have a food processor, you can make the pesto by finely chopping all the ingredients by hand and mixing with the oil. It will be chunkier but still delicious.
