Ingredients

For the Topping Mixture:

• Bacon – 2 strips, thick cut
• Baby spinach leaves – 1 cup
• Sweet onion – ⅓ cup, sliced
• Garlic powder – ½ tsp
• Extra virgin olive oil – 1 tbsp
• Salt and pepper – to taste

For the Assembly:

• Flour tortilla – 1 (9-inch) or any flatbread
• Mozzarella cheese – ½ cup, shredded
• Parmesan cheese – ¼ cup, shredded
• Extra virgin olive oil – 1 tsp

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Step-by-Step Instructions

1. Prepare the Topping Mixture:

• Cook the bacon: Begin by cooking the 2 strips of thick-cut bacon in a skillet over medium heat until they are crispy. Remove the bacon from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into small pieces.
• Sauté the onion and spinach: In the same skillet, using the bacon drippings, add the sliced sweet onion and sauté over medium heat until softened and slightly caramelized, about 3-4 minutes.
• Add the spinach: Add 1 cup of baby spinach leaves to the skillet and sauté until wilted, about 2-3 minutes. Stir in ½ teaspoon of garlic powder, and season with salt and pepper to taste.
• Set the mixture aside: Once the spinach and onions are cooked, remove them from the heat and set the mixture aside.

2. Assemble the Flatbread:

• Preheat the oven: Preheat your oven to 200°C (400°F) or set a skillet on the stove over medium-high heat.
• Prepare the flatbread: Place the 9-inch flour tortilla or flatbread on a baking sheet (if using the oven) or in a dry skillet (if using the stove). Brush 1 teaspoon of extra virgin olive oil over the surface of the tortilla or flatbread to ensure it becomes crispy when baked.
• Add the cheese: Sprinkle ½ cup of shredded mozzarella cheese evenly over the surface of the tortilla. Then, add ¼ cup of shredded parmesan cheese for extra richness and flavor.

3. Top with Spinach Mixture and Bacon:

• Add the spinach mixture: Spread the sautéed spinach and onion mixture evenly over the layer of cheese on the tortilla or flatbread.
• Add the bacon: Finally, sprinkle the crumbled bacon pieces over the top of the spinach mixture, ensuring even distribution.

4. Bake or Cook the Flatbread:

• In the oven: If using the oven, place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the edges of the tortilla are golden and crispy.
• On the stovetop: If using the stove, place the flatbread in the skillet and cook over medium-high heat for about 5-7 minutes, until the cheese is melted and the bottom of the tortilla is crispy.

5. Serve:

• Once the flatbread is cooked to perfection, remove it from the oven or skillet.
• Slice it into wedges and serve immediately. You can garnish with extra parmesan cheese or a drizzle of olive oil if desired.

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Cooking Tips

• Crisping the Tortilla: For an extra crispy base, pre-bake the tortilla or flatbread for 3-4 minutes before adding the toppings. This helps ensure that the base remains crunchy even with the melted cheese on top.
• Cheese Variations: Feel free to use other types of cheese in this recipe. Gouda, cheddar, or even goat cheese can add different flavors and textures to the dish.
• Vegetarian Option: For a vegetarian version, simply omit the bacon and replace it with additional vegetables like mushrooms or bell peppers.
• Skillet vs. Oven: Both the oven and skillet methods work well for this recipe. If you’re in a hurry, the stovetop method might be quicker, while the oven method ensures an even, golden finish.

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Storage

• Refrigeration: Leftover flatbread can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to regain the crisp texture before serving.
• Freezing: You can freeze the fully assembled but uncooked flatbread. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. When ready to eat, bake it directly from frozen in the oven at 200°C (400°F) for 12-15 minutes.

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Nutritional Facts (per serving, based on 2 servings):

• Calories: 450 kcal
• Protein: 20 g
• Fat: 32 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 780 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.

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FAQs

1. Can I use other greens instead of spinach?

Yes, you can substitute the baby spinach with kale, arugula, or Swiss chard. Just be sure to sauté them until they are wilted, as you would with spinach.

2. Can I make this flatbread gluten-free?

Absolutely! You can use a gluten-free tortilla or flatbread to make this recipe gluten-free. Just ensure that any other ingredients you use, like bacon or cheese, are also certified gluten-free if necessary.

3. How can I add more protein?

You can increase the protein content by adding grilled chicken, turkey, or tofu to the toppings. Simply cook the protein separately, then add it along with the other toppings before baking.

4. What other toppings can I use?

This flatbread is versatile, so feel free to add other toppings like sliced mushrooms, roasted bell peppers, or even sun-dried tomatoes. Just be sure not to overload the flatbread, as it may become soggy.

5. Can I use a different type of flatbread?

Yes! You can use naan, pita bread, or even homemade pizza dough instead of a flour tortilla. The baking time may vary slightly depending on the thickness of the bread.

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Conclusion

This Bacon, Spinach, and Cheese Flatbread is a simple yet satisfying dish that brings together rich flavors and textures in every bite. The crispy tortilla or flatbread serves as the perfect base for the savory topping mixture of sautéed spinach, onions, and bacon, while the gooey melted cheese ties everything together beautifully.

Whether served as a light meal or a shareable appetizer, this flatbread is sure to become a household favorite. The combination of flavors—salty bacon, earthy spinach, sweet onions, and rich cheese—makes it irresistible. It’s quick to prepare and can easily be customized to suit your preferences, making it a versatile addition to your meal repertoire. Enjoy it hot and fresh from the oven, and savor every cheesy, crispy bite.