This Bacon Plum Grilled Flatbread is sweet and savory appetizer! Fresh plums, crispy bacon and creamy gouda tops my homemade grilled flatbread. Perfect for a snack or appetizer among friends and family.
This flatbread recipe is as unique as it is tasty. This combo of flavors captures all that I love about food – ie. the sweet, salty (bacon) and the cheesy.
The inspiration for this flatbread came from love for plums. Sweet and juicy and the thought of them with creamy gouda and bacon on grilled pizza dough did things to my food loving heart. I topped it with thinly slice onions for some bite and fresh oregano for some herbaceous flair. The end result was a flavor explosion on my tastebuds. Along with the bacon plum grilled flatbread, I sipped on an ice cold light beer and sat out on our back porch and finished Colleen Hoover’s latest book.
Because a day can’t be “The. Best. Day. Ever.” with out grilled flat bread and an ice cold beer.
To Make one Bacon Plum Grilled Flatbread You Will Need:
- garlic olive oil – For flavor and richness.
- homemade pizza dough recipe – The base of this recipes.
- plums – Adds sweetness and texture.
- gouda cheese – For richness and adds nutty and caramel-like flavor.
- thick-cut bacon – Adds pork flavor and smokiness.
- thinly sliced red onion – For sharp contrasting bite.
- fresh oregano leaves – This adds a pop of green and bold, earthy flavor.
Make the garlic olive oil:
Start by pouring 1/4 cup olive oil into a small sauce pan. Then add in two cloves of finely minced garlic and heat on low to medium-low until the oil yields a fragrant aroma and the garlic starts to toast and turn lightly golden. Remove off of the heat and let cool. This one recipe I used for all three flatbreads.
Step one in making this bacon plum grilled flatbread is obviously making the dough.
I divided my homemade pizza dough recipe into thirds and let it rise in separate bowls covered lightly with a tea towel. Once risen, I worked with one ball of dough at a time and stretched it as thin as it could. With this said, you certainly can make one large flatbread pizza or two or three smaller ones with the same toppings. Just adjust the topping amounts accordingly.
Preheat your grill to 425°- 450℉ (or 220°-230℃).
Once I stretched it to the desired shape and thinness and my grill has preheated, I then placed the dough onto the lightly oiled grill grates and closed the lid. Then I let the dough grill for 2 to 3 maybe even 4 minutes. Because my grill runs hot (and yours may too!), I recommend checking it and if the underneath is golden and starting to form grill marks, then immediately remove the grilled dough to a large, wood cutting board or pizza peel, placing the uncooked side facing down.
Once the dough is grilled on one side, flip it so the grilled side is facing up and then brush it with the garlicky olive oil.
Lastly top it with shredded gouda, sliced plums, red onions, bacon and a little more of the gouda.
Next, slip the bacon plum grilled flatbread back onto the grill grates. Then close the lid and allow the heat of the grill to melt the cheese and crisp the bacon and flatbread crust even more.
Finally you can slice, serve and inhale.
Due to the high heat of the grill, it mimics a coal oven so your crust will be crispy and delicious. The plums soften and the cheese melts to a glorious gooey goodness.
For more flatbread inspiration, click here.
Bacon Plum Grilled Flatbread l SimplyScratch.c
- 2 strips thick-cut bacon
- olive oil
- 1/3 homemade pizza dough, risen and rolled thin
- 1 to 2 plums, pitted and sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 4 ounces grated fresh gouda
- sliced red onion
- oregano leaves, for serving
- In a skillet, cook the bacon until crispy, then coarsely chop.
- Wipe (either with an old kitchen towel or paper towel that has been dipped in a little olive oil) the grates of your grill with olive oil before preheating it to 425°- 450℉ (or 220°-230℃).
- Once the dough is stretched to the desired shape and thinness and your grill has preheated, placed the dough onto the lightly oiled grill grates and closed the lid. Grill for 2 to 3 maybe even 4 minutes. Check it and if the underneath is golden and starting to form grill marks, then immediately remove the grilled dough to a large, wood cutting board or pizza peel, placing the uncooked side facing down.
- To make the garlic olive oil. Start by pouring 1/4 cup olive oil into a small sauce pan. Add in two cloves of finely minced garlic and heat on low to medium-low until fragrant and the garlic starts to toast and turn lightly golden. Remove off of the heat and let cool. Note: this one recipe I used for all three flatbreads.
- Brush the grilled side of thew flat bread with the garlic olive oil. Top with gouda, plums, sliced onions, cooked bacon and a little more of the gouda. Place the flatbread back onto the grill and close the lid, grilling until the cheeses have melted and the crust is golden underneath.
- Sprinkle fresh oregano over top before slicing and serving.
- *This recipe does not figure in the time it takes to make the dough.
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