This crab and bacon flatbread brings together everything you crave in one bite — creamy, smoky, and just the right amount of heat. Crisp bacon and melted Gruyère create a savory base, while tender Heron Point crab meat adds a touch of sweetness that elevates every slice. A light béchamel sauce ties it all together, and the finish of jalapeño, micro herbs, and red pepper flakes gives each piece a bold, balanced kick. Perfect for sharing, this flatbread is as impressive for entertaining as it is easy for a weeknight dinner.

Instructions

Toppings

1. Cut each pizza dough into 6 even pieces, (reserve or freeze 4 of them for a later date)
2. Roll into a ball and let sit in floured surface
3. In a large sauté pan on medium heat, cook bacon until crispy, about 4-5 minutes per side
4. Reserve 2 Tbsp of bacon fat in pan

Bechamel

1. In pan with reserved bacon fat, sauté shallots on medium heat until soft, about 2 minutes
2. Add butter to pan to melt, then whisk in flour to form a roux. Cook roux an additional 2 minutes
3. Deglaze pan with white wine and whisk until combined, reduce by half, about 5 minutes
4. Add heavy cream and bring to a boil
5. Remove from the heat and add parmesan cheese, whisking until incorporated, about 2 minutes

Cook Flatbread

1. Pre-heat oven to 375°F and oil 1 sheet tray with a pastry brush
2. Roll pizza dough in long ovals to fit 2 per tray
3. Bake pizza dough for 3 minutes, then remove from oven
4. Carefully build toppings on pizza, layering first the bechamel sauce, then bacon, red onion, jalapeño, gruyere, and crabmeat.
5. Place pizza back in the oven and continue to cook until crust is golden brown, about 10 minutes. Top with micro herbs and red pepper flakes to serve