California Flatbread

• 4 slices bacon, chopped
• 3 plum tomatoes, sliced
• Extra-virgin olive oil, for brushing
• 1 pound store-bought pizza dough, at room temperature
• 6 ounces goat cheese, crumbled
• Kosher salt and freshly ground pepper
• 1 1/2 cups radish sprouts
• 3 cups baby arugula
• Juice of 1/2 lemon

1. Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes.
2. Remove with a slotted spoon and drain on paper towels.
3. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
4. Brush a large rimmed baking sheet with olive oil.
5. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing).
6. Prick the dough all over with a fork.
7. Top with the tomatoes, reserving the bacon drippings.
8. Bake until the crust is golden brown, 12 to 15 minutes.
9. Remove the flatbread from the oven; top with the goat cheese.
10. Season with salt and pepper.
11. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper.
12. Top the flatbread with the greens and bacon.
13. Photograph by Anna Williams

bacon, tomatoes, extravirgin olive oil, pizza, goat cheese, kosher salt, radish sprouts, baby arugula, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/california-flatbread-recipe.html (may not work)