Comfort Food Recipe: BLT Flatbread
05/21/2013 09:07PM ● Published by Curt Guillory
A flatbread by any other name
While in New Orleans recently my wife and I ate at a great little restaurant named Salú. It’s in the funky part of town on Magazine St. in the Garden District. While there we shared several small plates and among them was this incredibly simple but well executed BLT flatbread. It was hauntingly good. So good in fact it inspired me to make my own version.
Flatbreads have come into their own lately as they seemed to have carved out a niche among restaurant menus. But you may know flatbreads by a different name, pizza. That’s right flatbread and pizza are pretty much interchangeable as both consist of a bread type crust with various toppings.
I can just hear the detractors now, “But there are key differences in flatbreads versus pizzas….” Blah, blah, blah, the two are so close to one another that any differences are merely semantics. Get over it, and check your food snobbery at the door please and thank you.
Simplicity your are a flatbread
There is really nothing complicated here. All we need is a killer pizza crust recipe, a blazing hot oven, and some really great toppings. Put all of those things together and you will have yourself a meal that is not soon forgotten, and quickly repeated.
If you recall from my other pizza recipes I only use Fleischmann’s Pizza Crust Yeast because it requires no rising time, and the results are fantastic. I won’t bore you with a pizza dough recipe and technique. Just click the link.
This recipe also calls for an herbed, garlic aioli. The recipe and method is described in the following article.
All that is left for our flatbread is some fresh, crispy romaine lettuce and some very good bacon cooked until crispy. I cook my bacon in the oven at 350° on a sheet pan. Trust me on this. It’s a better way.
Making flatbread sense
So this is how it all goes together. We bake the very thin flatbread dough with some of the aioli in place of a pizza sauce, top it with the bacon, lettuce, tomato, some more of the aioli, and eat. See how easy this is?
Note: Most pizza ovens cook at well above 500°, so set yours to 500° and have no fear.
Yield: 3 flatbreads
- 1recipe Pizza dough
- 1C Herbed garlic aioli
- 1head Romaine lettuce
- 4 Roma tomatoes (chopped)
- 1lb. Bacon (cooked until crispy)
Preheat oven to 500° or highest setting
Roll out 1lb. pizza dough to about one-eighth inch thickness
Spread 2-3 tbsp aioli on the dough and bake for 10-12 minutes or until very crispy and slightly charred
Remove from oven and top evenly with lettuce, bacon, and tomatoes
Finish with small dollops of aioli
Texture and flavor are at the forefront of this flatbread. The herbed-garlic aioli is the perfect complement to the crisp bread, crunchy lettuce, sweet tomatoes, and savory bacon. This dish gets a bit messy while eating, but you won’t mind.