Flatbread CelebrationPosted: June 7, 2011
I am still trying to adjust to this new summer schedule that consists of Timothy running all over the place for work, and me sitting at home, all day, doing nothing. Last week was not much different. Timothy did have a friend stay with us for a few days, that was a nice little adventure. But then life settled down again. We made it back to South Dakota for the weekend again, which also meant, no Holly in the kitchen. Before we left I did compile a flatbread that could potentially start a parade, concert, and fireworks in your mouth. Ya. That awesome.
This mini masterpiece began with a refrigerator thin crust pizza dough. You know the drill to get that part ready. Roll it out, flatten it a bit, whack a fork around on it a few times, throw it the oven for a couple minutes.
Next spread sweet & sour sauce over the crust. Then layer with crumbled bacon (I used 3 pieces), pineapple chunks, shredded cheddar & mozzarella cheese, and parsley. Then stick it back in the oven until golden brown and gooey with cheese.
-thin crust pizza dough
-bacon, 3 slices, crumbled
-pineapple chunks, 1 small can
-shredded cheddar cheese, 1 1/2 cups
-shredded mozzarella cheese, 1 cup
-sweet & sour sauce, la choy brand is what I used
-parsley, dry or fresh