Bacon, Potato, Blue Cheese, and Arugula Flatbread Recipe
Things we crave when it's cold out: loaded potato skins piled high with everything imaginable yet we're just a little too lazy to make them ourselves. Instead, we like to make this Bacon, Potato, Blue Cheese, and Arugula Flatbread recipe with all the same ingredients and then some -- baby arugula! blue cheese!
Cook The Onion And Potatoes: Heat oven to 400°F and arrange a rack in the middle. Heat oil in a nonstick medium frying pan and heat over medium heat. Add the onion and season with salt and pepper and cook until onions are beginning to soften, about 5 minutes. Add potatoes and cook until knife tender, about 12 minutes. Set aside to cool slightly.
For The Bacon: Meanwhile, place bacon on a rimmed baking sheet and cook to desired doneness, 5 to 12 minutes. Remove to paper towel-lined plates to drain and set aside; crumble once cool enough to handle.
Prepare The Flatbread: When ready to assemble, on a lightly floured piece of parchment paper, roll dough into a 13-by-10-inch rectangle. Place dough and parchment paper onto baking sheet, pierce with a fork, and scatter mozzarella over the top. Scatter potatoes over the mozzarella, top with scallions, then blue cheese.
Bake And Serve: Bake until potatoes are fork tender, cheese is melted, about 20 minutes.Cut into 10 or 12 pieces and top with bacon, then arugula. In a small bowl mix the sour cream and milk and drizzle over the pizza. Serve immediately.