HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Apple Breakfast Flatbreads
Bacon Apple Breakfast Flatbreads

Bacon Apple Breakfast Flatbreads

with Ricotta and Balsamic Onions

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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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit



1 unit

Red Onion

2 teaspoon


2 tablespoon

Balsamic Vinegar

5 unit

Ricotta Cheese


1 unit

Granny Smith Apple

3 ounce


Not included in your delivery

1 tablespoon

Olive Oil

¼ teaspoon



Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate66 g
Sugar21 g
Dietary Fiber4 g
Protein22 g
Cholesterol50 mg
Sodium720 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.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat oven to 425 degrees. Place bacon in a large, empty 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, peel, halve and thinly slice onion. Add onion and a pinch of sugar to pan used for bacon. Cook, tossing, until onion is a deep golden, 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 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. 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.