TOMATO JAM AND BACON GRILLED FLATBREAD
Yield Portion Size
1 (#10) can | |
1-3/4 cups |
Finely chopped yellow onion
|
1-3/4 cups |
Granulated sugar
|
2/3 cup |
Balsamic vinegar
|
2 lbs |
Chopped thick-cut bacon
|
3-1/2 lbs |
Ready to bake pizza dough
|
3-1/2 cups |
Baby spinach leaves
|
3-1/2 cups |
Arugula
|
1-3/4 cups |
Shaved Parmesan cheese
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 79 mg | 8% |
Carbohydrate | 34 g | 11% |
Cholesterol | 12 mg | 4% |
Total Fat | 6 g | 8% |
Iron | 0 mg | 2% |
Potassium | 84 mg | 0% |
Calories | 218 kcal | 11% |
Sodium | 635 mg | 26% |
Protein | 9 g | 17% |
Polyunsaturated Fat | 0 g | 2% |
Saturated Fat | 2 g | 9% |
Sugars | 13 g | 1% |
Vitamin C | 10 mg | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Add undrained tomatoes, onion, sugar and vinegar to large saucepan; bring to a boil. Heat over medium heat until liquid is reduced to a jam-like consistency, about 30 minutes, stirring occasionally. Remove from heat and set aside. Heat large skillet over medium heat. Add bacon and cook until crispy, about 6 minutes. Drain and set aside.
-
Step 2
Spray cold grates of gas grill with grilling spray. Preheat grill for medium heat. Spray rimless baking sheet with grilling spray. Divide dough into 7 portions; roll each into a 14-inch rectangle on lightly floured surface. Carefully transfer dough to baking sheet and then directly onto grill grates. Grill dough until lightly charred, about 2 minutes per side.
-
Step 3
Spread tomato jam evenly on each flatbread; top with bacon, greens and cheese. Cut each flatbread into 5 slices.
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