Crab Meat & Bacon Flatbread - 16 oz

Prep

30 Minutes

Total

45 Minutes

Yield

6 Servings

Ingredients

Pizza Toppings

  • 2 Ea 1 LB. Pre-Made Pizza Dough, thawed
  • 1 Jar Alfredo Sauce
  • 12 Ea Slices Bacon, diced
  • 1/2 Ea Red Onion, diced
  • 2 Ea Jalapenos, sliced
  • 2 Cup Gruyere, grated
  • 16 Oz Heron Point Claw Crab Meat
  • 1/2 Cup Micro Herbs
  • 3 Tbsp Red Pepper Flakes
  • Coating Canola oil
  • Dusting All-purpose Flour

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

For the Toppings:

  1. Cut each pizza dough into 6 even pieces
  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 2Tbsp of bacon fat in pan

To Cook Flatbread:

  1. Pre-heat oven to 375°F and oil 3 sheet trays 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 Alfredo 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