Fast & Fresh Weeknight Dinner: Potato, Bacon, and Arugula Flatbread

January 04, 2019


Potato, Bacon, and Arugula Flatbread



  • 3slices bacon, chopped
  • 1 1/4cups 1/8-inch slices Yukon gold or red potatoes
  • 1/3cup 1/8-inch slices onion
  • 1teaspoon chopped fresh rosemary
  • 1/2teaspoon salt
  • 1/2teaspoon freshly ground black pepper
  • 112 inch thin pizza crust
  • 1teaspoon olive oil
  • 1lemon
  • 3tablespoons olive oil
  • 1/4teaspoon Dijon-style mustard
  • 15 ounce pkg. baby arugula
  • 1/4cup grated Parmesan cheese


  1. Preheat oven to 450 degrees F; reduce oven temperature to 425 degrees F. In a 10-inch skillet cook bacon over medium heat just until it begins to brown. Drain on paper towels, reserving 1 tsp. drippings in skillet.
  2. Add potatoes and onion to reserved drippings; sprinkle with rosemary, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Cook over medium-high heat 5 to 6 minutes or until potatoes are light brown and onion is tender, turning occasionally.
  3. Place pizza crust on a baking sheet;* brush with the 1 tsp. oil. Top with potato mixture and bacon. Bake 10 minutes or until edge of crust is brown.
  4. Meanwhile, for salad, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a medium bowl whisk together lemon zest and juice, 3 Tbsp. oil, mustard, and remaining 1/4 tsp. salt and pepper. Add arugula; toss to coat. Pile salad on top of pizza and sprinkle with cheese.
  5. *TIP

    For a crisper crust, bake the pizza directly on the oven rack.