Caramelized Bacon & Date Flatbreads

🥘 Ingredients

• bacon
  8 oz
• balsamic vinegar
  3.333 tbsp
• black pepper
• dates
  3 oz
• feta cheese
  1 c
• flatbreads
  4 unit
• garlic powder
  2 tsp
• lemon
  2 unit
• mixed greens
  8 oz
• olive oil
  2 tbsp
• pistachios
  1 oz
• red onion
  2 unit
• ricotta cheese
  8 oz
• rosemary
  ¼ ounce
• salt
• sugar
  ¼ tsp
• water
  ⅓ cup

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Zest and quarter lemon . Halve, peel, and thinly slice red onion . Roughly chop dates into bite-size pieces. Strip rosemary leaves and finely chop. Roughly chop pistachios .

   lemon: 2 unit, red onion: 2 unit, dates: 3 oz, rosemary: ¼ ounce, pistachios: 1 oz
2. 

   2

   Heat olive oil in a large pan over medium-high heat. Add bacon and onion; cook, stirring occasionally, until bacon begins to crisp and onion begins to soften, ⏱️ 5 minutes .

   olive oil: 2 tbsp, bacon: 8 oz
3. 

   3

   Meanwhile, place flatbreads directly on the top rack and toast until golden, ⏱️ 5 minutes . Carefully remove from the oven and transfer to a baking sheet , dimpled sides up. (For 4 servings, divide flatbreads between two baking sheets.)

   flatbreads: 4 unit
4. 

   4

   To the pan with bacon and onion, add dates, 2 tsp rosemary, and water (4 tsp rosemary and ½ cup water for 4 servings). Season with black pepper . (If pan seems dry, add another drizzle of olive oil.) Cook, stirring occasionally, until water has mostly evaporated and onions and dates are softened, ⏱️ 3 minutes . Turn off the heat.

   water: ⅓ cup, black pepper
5. 

   5

   Spread a mixture of ricotta cheese and garlic powder over the flatbreads. Top with caramelized bacon mixture, sprinkle with feta cheese , and drizzle with olive oil. Bake until flatbreads are crispy and feta is lightly browned, ⏱️ 10 minutes . (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

   ricotta cheese: 8 oz, garlic powder: 2 tsp, feta cheese: 1 c
6. 

   6

   While flatbreads bake, whisk together balsamic vinegar , olive oil, and ⅛ tsp sugar (¼ tsp for four servings) until dissolved. Add mixed greens and pistachios; toss to coat. Season with salt and black pepper.

   balsamic vinegar: 3.333 tbsp, sugar: ¼ tsp, mixed greens: 8 oz, salt
7. 

   7

   Squeeze juice from the remaining lemon wedges over the flatbreads; sprinkle with lemon zest and as much remaining rosemary as you like. Quarter the flatbreads. Top with some salad and serve with the remaining salad on the side. TIP: Like it spicy? Sprinkle the flatbreads with chili flakes from your pantry.