What's For Dinner Wednesday: Spicy Smoky Flatbread with Bacon & Veggies

Pizza night is probably one of the most popular in this house. And when I say "most popular," I mean it is the most requested by my husband whenever I ask him what he would like to have for dinner this week.

Now, I love pizza as much as the next girl but I can only handle so much cheese and pepperoni. That's why I like to shake things up a little with my toppings (for reference, see Prosciutto, Fig, & Caramelized Onion White Pizza and Bacon Butternut Squash Pizza). I've been on a poblano pepper kick lately, so I knew I wanted to figure out a way to incorporate those into the pizza. Combined with the smoked mozzarella in my fridge, the gears started turning and I came up with a really fun spicy and smoky spin on a flatbread.

This southwestern-inspired flatbread begins with a chipotle tomato sauce and is then layered with smoky and spicy ingredients like mozzarella, poblanos, and bacon. To balance out that heat, I added a few sweet ingredients like red onions, red bell peppers, and corn and the combination was just delicious.

This flatbread is perfect for dinner or cut into smaller slices to serve as a party appetizer too. 

Ingredients:

• 2 Naan flatbreads *I used the whole grain variety
• 1/2 cup chipotle tomato sauce *Click here for recipe on The Best Thing I Ever Ate... And Then Some
• 5 oz. smoked mozzarella, very thinly sliced
• 3 slices of center-cut bacon, cooked and chopped into 1/2-inch pieces
• 2 Tbs. red onion, diced
• 1/4 cup sweet corn, fresh or frozen kernels
• 1 poblano pepper, roasted and rough chopped *Learn how to roast a poblano here
• 1/2 red bell pepper, roasted and rough chopped *Use instruction above to roast bell peppers too

Preheat oven to 400 degrees.

Lightly grease a large baking sheet with olive oil or cooking spray and arrange the naan on top. Spoon chipotle tomato sauce on each of the flatbreads and spread out to form an even layer with about a 1/2-inch border around the edge. Layer 3/4 of the cheese evenly on top of the sauce, reserving the rest to finish the flatbreads.

Evenly sprinkle bacon, onions, corn, and peppers over the top of each flatbread. Top with remaining cheese and bake for 18-20 minutes or until cheese is fully melted and golden.

Remove from oven, allow the flatbread to cool for a few minutes, and then cut into slices.