Bacon and Mushroom Flatbread with Shaved Asparagus and Ricotta
Coming together in less than 10 minutes, this mushroom flatbread with bacon, ricotta, and shaved asparagus is the perfect quick and easy summer lunch or dinner. You'll love the contrast of fresh and rich flavors!
Preheat oven to 375°F. Lay out three Flatout Artisan Thin Pizza Crusts on a baking sheet and spray or brush with a bit of olive oil (it’s optional but makes the crusts a pretty golden brown).
In a frying pan, heat olive oil or bacon grease over medium-high heat and add sliced mushrooms. Cook, stirring occasionally, until golden brown.
Place crusts in preheated oven and prebake for 2 minutes.
Remove from oven and carefully add mushrooms, asparagus ribbons and tops, ricotta (in dollops), and bacon.
Bake again for 4-6 minutes or until everything is heated through and crust is crispy.
Drizzle with balsamic glaze and serve immediately.