This easy and fun whole wheat flatbread would make a great dinner, appetizer or even breakfast or brunch!

Bacon, Leek and Parmesan Flatbread on RachelCooks.com

Do you have certain things that you buy every time you go to the grocery store? This is completely NOT sponsored — but I’ve been buying Pillsbury’s Artisan Pizza Crust nearly every time I go to the store. The best part about them is that they’re a refrigerated dough that you just need to roll out and place on a pan and bake. It fits my 12×17 pans perfectly and bakes up so nicely. Don’t get me wrong, I love a homemade pizza crust but let’s be real. This lady has a 3-year-old and a 1-year-old. Kneading and two rise times don’t jive well with my schedule. This roll of pizza dough is in the fridge standing by for that night when I don’t feel like cooking. It’s easy, tasty and everyone loves it.

Mine usually finds itself topped with pizza sauce, mozzarella and pepperoni but this time I did something different. I actually made this for dinner one night that we were doing breakfast for dinner. I paired this bacon, leek and Parmesan whole wheat flatbread with mini frittatas and some fruit. Easy, healthy, and most importantly? Delicious. And there’s bacon so that’s automatically a win.

Bacon, Leek and Parmesan Flatbread on RachelCooks.com

I liked the taste of the little bits of Parmesan but if you can’t get over the look of them (is it just me or do they look like marshmallows?), you could also grate the cheese over the top of everything for a more uniform blanket of cheese. Enjoy!

Bacon, Leek and Parmesan Flatbread on RachelCooks.com

Bacon, Leek and Parmesan Whole Wheat Flatbread

This easy and fun whole wheat flatbread would make a great dinner, appetizer or even breakfast or brunch!

Ingredients:

  • one refrigerated Pillsbury Artisan Pizza Crust
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 leek, thinly sliced into half moons and cleaned well
  • 1/4 teaspoon pepper
  • about 6 ounces of cooked center-cut bacon (6-7 strips), cut into bite-sized pieces
  • 1/2 cup diced parmesan cheese

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Spray a 12×17 rimmed baking sheet with olive oil spray. Spread whole wheat pizza dough so that it covers the entire baking sheet. Brush with olive oil. Bake for 12 minutes.
  2. Meanwhile, In a medium frying pan over medium heat, saute the leek in butter (sprinkle with pepper) until softened and translucent, about 10 minutes.
  3. After the crust has pre-baked, remove it from the oven and cover it with the sauteed leeks, bacon, and parmesan cheese. Bake for 6 more minutes, remove from oven and let rest for 2 minutes. Cut and serve.
All images and text ©Rachel Cooks.

Verdict: Loved this!

Husband’s take: I was worried that this might be too “weird” for him but he really liked it! Can’t go wrong with bacon. E loved it too.

Difficulty: Easy.

Changes I would make: None are necessary!

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(Again, NOT sponsored. Just love to share easy meal ideas!)