Beet, Bacon and Herbed Goat Cheese Flatbread

Photo: Beet, Bacon and Herbed Goat Cheese Flatbread

TOTAL TIME: 3 hr 20 min
Prep: 20 min
Inactive Prep: 2 hr
Cook: 1 hr
 
YIELD: 1 flatbread
LEVEL: Easy

ingredients

  • 1 red beet or 2 to 3 baby beets
  • 1 yellow beet or 2 to 3 baby beets
  • 1/2 cup goat cheese
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 recipe Simple Pizza Dough, recipe follows
  • Flour
  • Olive oil, for brushing
  • 1/4 cup arugula
  • 2 tablespoons fresh lemon juice
  • Salt and freshly cracked black pepper
  • 1/4 pound bacon (4 slices), cooked crisp
SIMPLE PIZZA DOUGH:
  • 1 3/4 cups warm water (105 to 110 degrees F)
  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 2 teaspoons sugar
  • 3 tablespoons olive oil
  • 4 cups bread flour, plus more for dusting
  • 2 teaspoons salt
  • Nonstick spray
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 400 degrees F.

Wrap the beets in aluminum foil and roast in the oven until the beets are tender and a paring knife inserted in the center is met with no resistance, 45 minutes to 1 hour. Once cooked, set aside until they are cool enough to handle. Then, using a paper towel, rub the skin off the beets and then cut into moons or dice.

Mix the goat cheese with the rosemary and thyme until combined and set aside.

Gather up the rest of the ingredients and have them at the ready before you grill your bread.

Preheat a cast-iron grill pan, or a grill, to medium-high heat. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact it is better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.

Spread the herbed goat cheese onto the flatbread. Toss the arugula with some lemon juice, olive oil, salt and pepper and then place it on the flatbread. Top with sliced beets and crispy bacon and another drizzle of olive oil. Cut the flatbread and serve.

Cook's Notes: The time for baking the beets is dependent on the size of the beet. Cook them just until a paring knife can easily be inserted in the flesh. Baking your bacon in the oven on a sheet tray with a wire rack is a great way to create crispy evenly cooked bacon.

Wine suggestion for this recipe:
Merlot

In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!

Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 5 reviews

  • on December 09, 2012

    Flag

    My husband and I love to make pizza using this recipe. We vary it a little because he doesn't like goat cheese and use ricotta instead. It is nice because there are a lot of variations we've tried and it always turns out delish! So far, every Kelsey recipe we've ever tried has been awesome. The dough recipe is so easy and so yummy. A keeper for sure!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 20, 2012

    Flag

    LOVE!!! this is amazing

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 24, 2012

    Flag

    Excellent!!!! First of all, this dough recipe is a total keeper. I made 4 flatbreads and froze what I wasn't using. Second, I am a big believer in trying to use what you already have on hand. Luckily I had everything already for the above toppings, but I also added some caramelized onions and pineapple (prepared fresh of course. With the goat cheese, I also added some roasted garlic with olive oil, and a small squirt of honey. Mixed those together for the sauce. My husband and I have loved each pizza creation I have made from this simple dough recipe. Thanks! BTW I can't see the ratings for some reason, but I give it 5 stars or 100% or A+++.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How