Name: Bacon, Goat Cheese, Onion Pizza with Balsamic Glaze & Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 6 slices bacon; 6 flatbreads or naan; 1 ½ (113 g) logs goat cheese; 1 ½ lemons; 1 ½ medium yellow onions; balsamic vinegar; black pepper; brown sugar; extra virgin olive oil; salt

Bacon, Goat Cheese, Onion Pizza with Balsamic Glaze & Arugula SaladBacon, Goat Cheese, Onion Pizza with Balsamic Glaze & Arugula Salad — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

6 slices bacon

6 flatbreads or naan

1 ½ (113 g) logs goat cheese

1 ½ lemons

1 ½ medium yellow onions

balsamic vinegar

black pepper

brown sugar

extra virgin olive oil

salt

Instructions

Preheat oven to 205°C (400°F).

Place vinegar and sugar in a small saucepan over medium-high heat; stir until sugar is dissolved. Continue to cook, stirring often, until reduced by about half, or until thick enough to coat the back of a spoon, 10-15 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Coarsely chop bacon and transfer to the skillet. Cook, stirring occasionally, until crispy, 5-6 minutes.

While the bacon is cooking, peel, halve, and thinly slice onions into half rings.

Using a slotted spoon, remove crispy bacon from the skillet and transfer to a medium bowl (leave cooking liquids in the skillet).

Return skillet to medium-high heat; add onions and cook, stirring occasionally, until caramelized, about 7 minutes. Remove from heat.

Divide flatbreads between two baking sheet pans and drizzle with oil; top each flatbread with crumbled goat cheese, bacon, and onion. Place baking sheets in the oven and bake until flatbreads become golden and crispy, 10-12 minutes.

Meanwhile, wash and dry arugula (skip if it came pre-washed). Transfer arugula to a large bowl along with oil, salt, and pepper; toss to combine the salad and set aside.

Wash, dry, and slice lemons into wedges.

When pizzas are done, remove from the oven; top each with a small handful of arugula salad and drizzle on balsamic glaze.

Divide pizzas and remaining arugula salad between plates. Serve with lemon wedges for squeezing over the salad. Enjoy!

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