Bacon, Goat Cheese Pizza with Balsamic Glaze & Arugula Salad.

  • 2 (5 oz) pkgs
    baby arugula
  • 4 slices
    bacon
  • 4
    flatbreads or naan
  • 1 (4 oz) log
    goat cheese
  • ½
    lemon
  • 1 medium
    yellow onion
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    brown sugar
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    Place a small saucepan on medium high heat; add balsamic vinegar and brown sugar. Stir until sugar is dissolved. Continue to cook until reduced by about half, or until thick enough to coat the back of a spoon (10-15 minutes).
    ½ cup balsamic vinegar
    1 tbsp brown sugar
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    Coarsely chop bacon and transfer to skillet. Cook until crispy (4-5 minutes).
    4 slices bacon
  • 5
    Peel and thinly slice onion into half rings.
    1 medium yellow onion
  • 6
    Remove crispy bacon from skillet, leaving excess drippings. Add onions to hot skillet and cook until caramelized (about 7 minutes).
  • 7
    Wash and dry arugula (unless it came pre-washed). Transfer arugula to a mixing bowl and gently toss with oil, salt, and pepper.
    2 (5 oz) pkgs baby arugula
    2 tsp extra virgin olive oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 8
    Lightly brush flatbread with oil; evenly top with goat cheese, bacon, and onion. Place in oven until flatbread turns slightly brown and crispy (about 10 minutes).
    4 flatbreads or naan
    2 tsp extra virgin olive oil
    1 (4 oz) log goat cheese
  • 9
    When pizza is finished browning, top with a small handful of arugula and drizzle on balsamic glaze.
  • 10
    Place the pizza on a plate. Arrange a bed of greens on the side and squeeze lemon juice over top. Enjoy!
    ½ lemon