Bacon Apple Breakfast Pizza
with Ricotta and Balsamic Onion
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Granny Smith Apple
Not included in your delivery
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.
Drizzle flatbreads with honey and remaining balsamic vinegar. Cut into slices and serve.