Bacon Apple Breakfast Pizza

Name: Bacon Apple Breakfast Pizza with Ricotta and Balsamic Onion
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Bacon; 1 unit Red Onion; 2 tablespoon Balsamic Vinegar; 1 unit Granny Smith Apple; 2 unit Flatbreads; 4 ounce Ricotta Cheese; ½ ounce Honey; 0.06 teaspoon Sugar; 1 tablespoon Olive Oil; Salt; Pepper

with Ricotta and Balsamic Onion

Recipe Development TeamPublished on July 12, 2017

3.9

(790 customers rated)

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Pizza for breakfast doesn’t have to mean a cold, leftover slice. In fact, it can be a beautifully toasty and golden crust, a mouthwatering spread of creamy ricotta, and, because it’s breakfast, a cascade of bacon and apple pieces. Trust us, after trying this made-for-mornings version, you’ll understand why pizza is a perfect food at any time of day.

Allergens:

Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

1 unit

Red Onion

2 tablespoon

Balsamic Vinegar

1 unit

Granny Smith Apple

2 unit

Flatbreads

(Contains: Wheat, Sesame)

4 ounce

Ricotta Cheese

(Contains: Milk)

½ ounce

Honey

Not included in your delivery

0.06 teaspoon

Sugar

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2845 kJ

Calories680 kcal

Fat3710 g

Saturated Fat66 g

Carbohydrate21 g

Sugar4 g

Dietary Fiber22 g

Protein22 g

Cholesterol55 mg

Sodium800 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Baking Sheet

•Small Bowl

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Place bacon in a large pan over medium-high heat. Cook to desired doneness, 3-6 minutes per side. Transfer to a paper-towel-lined plate, keeping grease in pan. Once bacon is cool, chop into bite-sized pieces.

Meanwhile, halve, peel, and thinly slice onion. Add onion and a pinch of sugar to pan used for bacon. Cook, tossing, until onion is a deep golden brown, 10-12 minutes. Stir in 1 tsp balsamic vinegar (we’ll be using the rest later) and continue cooking until liquid has evaporated, about 3 minutes longer.

Halve, core, and slice apple. Heat a large drizzle of olive oil in another large pan over medium-high heat. Add apple slices in a single layer. Cook, tossing occasionally, until softened, 5-7 minutes.

While onion and apple cook, place flatbreads on a baking sheet. Toast in oven until very lightly toasted, 5-7 minutes. In a small bowl, combine ricotta, a drizzle of olive oil, and a pinch of salt and pepper.

Spread ricotta mixture over flatbreads. Evenly scatter onion, apple, and bacon over each. (TIP: Don’t overload the flatbreads; you may have some toppings left over.) Return sheet to oven and bake until toppings are toasty and lightly crisped, 5-7 minutes.