A holiday dinner in Longmont was the perfect place to try out a new appetizer recipe I found on http://www.foodnetwork.com/. I'm a big proponent of eating while you're cooking and this "appetizer" is perfect for just that.
Bacon and Scallion Pesto Flatbread
4 thick strips of bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Salt and pepper
1 tsp capers
1/2 cup fresh parsley
Grated zest 1/2 lemon
1/4 cup olive oil
1/3 cup sour cream
1 lb frozen pizza dough, thawed, or 1 large Boboli crust
Preheat oven to 450. Cook the bacon in a large skillet over medium heat until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper. Cook until light brown and tender, about 5 to 7 minutes. Taste for seasoning.
Combine the scallions, capers and parsley in a food processor. Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend. Turn the processor on and add the olive oil in a steady stream. Transfer the pesto to a bowl; set aside.
In a small bowl, whisk the sour cream and remaining lemon zest until smooth. Season with salt and pepper; set aside.
Roll out pizza dough on a lightly floured surface into an 8x14 inch rectangle. Roll the dough around a rolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes or until golden brown. I used a large Boboli crust. I brush the bottom with olive oil and heat directly on oven rack until crispy.
Spread the sour cream mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Slice into pieces and drizzle with scallion pesto.
Enjoy with friends and family!
Good eatin',
Deedles
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