Smoked Bacon Flatbread
with Parmesan Cream and Grilled Apples
Smoked Bacon Flatbread with Parmesan Cream and Grilled Apples
6
servings30
minutes15
minutesChef Derick loves to be creative with flatbread toppings as the base is incredibly versatile. With this specific pairing, Chef recommends our Albariño. The wine’s vibrant acidity cuts through the richness of the Parmesan cream and smoked bacon, while its citrus and stone-fruit notes complement the grilled apples.
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Ingredients
- FLATBREAD
2 3/4 cups 2 3/4 all-purpose flour
1 Tbsp 1 dry active yeast
1 1/2 tsp 1 1/2 sugar
1 cup 1 warm water
1 Tbsp 1 kosher salt
1 Tbsp 1 olive oil
1 Tbsp 1 honey
- PARMESAN CREAM
1 Qt 1 heavy cream
1/2 cup 1/2 parmesan
1 tsp 1 nutmeg
1 tsp 1 salt
- GRILLED APPLES
3 3 apples
2 Tbsp 2 olive oil
salt and pepper to taste
- ADDITIONAL INGREDIENTS
2 cups 2 candied pecans, chopped
2 cups 2 crispy bacon, rough chop
1/4 cup 1/4 lemon oil
2 cups 2 arugula
salt and pepper to taste
Directions
- FLATBREAD
- Mix yeast, sugar, and warm water, let bloom for about 15 minutes
- In a mixer, combine all dry ingredients
- Add oil and honey into yeast mixture
- On low speed, slowly pour liquid into dry ingredients until the dough forms a ball
- Let proof in a warm place for about 1 hour
- Portion dough ball into 4 oz balls
- One at a time, and with a rolling pin, roll into thin ovals, using excess flour as needed
- Pierce dough several times with a fork
- Par-bake at 450° for 2 minutes, remove and chill
- PARMESAN CREAM
- Add heavy cream, salt, and nutmeg to a small sauce pot
- Reduce by 1/3
- Finish by whisking in Parmesan
- Remove from heat and let cool before use
- GRILLED APPLES
- Slice apples 1/4 inch
- Marinate with oil, salt, and pepper
- Grill on high heat for 2-3 minutes to get nice color and caramelization
- Chill and then julienne
- ASSEMBLY
- Layer each flatbread with 3 Tbsp of parmesan cream, 1/3 cup of bacon, and half of one apple
- Cook until the flatbread is crispy
- Toss arugula, candied pecans, with lemon oil, salt and pepper
- Add salad to the top of the flatbread
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Pairing Suggestions
Chef Derick loves to be creative with flatbread toppings as the base is incredibly versatile. With this specific pairing, Chef recommends our Albariño. The wine’s vibrant acidity cuts through the richness of the Parmesan cream and smoked bacon, while its citrus and stone-fruit notes complement the grilled apples.
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