Potato, Bacon, and Arugula Flatbread

 

Ingredients

• 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
•  

Directions

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.