You honestly don’t realize how much you depend on the internet until it’s no longer there. I spent the majority of my day on the phone yesterday doing battle with technical support for one issue after another. You think it’s fixed and then blammo. Out it goes again. I finished up the marathon with my third friendly voice telling me that I’d have to wait until the next afternoon for a certified technician to come out to my house and assess the damage. Bugger.
So what’s an internet addicted blogger to do? I cleaned the bathrooms, swept and mopped the kitchen, made German chocolate cake cookies (A.mazing little specimens), finished the second Hunger Games novel and read my way through the February issue of Southern Living; all before the boys made their way home from school.
At first glance, this reclaiming of time seems like a blessing in disguise. But then the itch comes. We all know it. The one that wants to check the email every five minutes of the day, the one that must get to facebook pronto before they miss all the juicy happenings of their fellow friends and family, and let’s be honest, the one who simply must feel that larger connection to the outside world that the internet so adequately provides. I fully admit I have a dependency on today’s technological advances. Bad or good, it’s part of who I am.
And so, here I sit in a coffee shop, hooked back up to my beloved Internet checking my email, stalking Facebook, watching the weather and enjoying every. single. minute.
One such perk of reclaiming the internet is the ability to finally get a new post up for the reading (and eating) pleasure of all. Today I’m showcasing a rather delightful and light bacon brie flat bread. The crust recipe I used for this pizza can be found here. You can also use store bought flat bread for a quicker weeknight meal or venture out and create your very own.
Start out by caramelizing a pile of onions. Don’t rush it. Let them spin around in the pan with a little butter, garlic, and salt for about 30 minutes until they’re browned and sweet.
Remove them from the pan and add in a couple sticks of bacon. Cook it up until crispy and then chop into small pieces.
Swirl a little olive oil over the top of the flatbread and then drop on the onions and bacon. Add a sprinkling of fresh thyme leaves and a some hearty hunks of brie. Finish it off with a little garlic powder and Parmesan cheese.
Toss in the oven at 425 degrees and wait about 10 or so minutes until the cheese is bubbly and hot (feel free to check your email or facebook page for updates while you wait).
Pull it out and serve all hot and crispy delicious-like.
Wish me luck this afternoon. If all goes well, I’ll be out of the coffee shop and back into my home sweet home with a fast and oh so addicting internet connection once again attached at my side.
Bacon and Brie Flatbread
Yield: 1 Fully Loaded Flatbread Pizza
Total Time: 1 hour
1 Recipe for Flatbread (or a store bought if preferred)
11/2 Tbsp Butter
2 Cloves Garlic, Minced
1 Onion, Sliced
2-3 Hearty Pinches Salt
2 Strips Bacon, Chopped
2 Tbsp Olive Oil
3-4 Oz. Brie Cheese, Cubed
1 Bunch Fresh Thyme
1 tsp Garlic Powder
2 Tbsp Parmesan Cheese
Melt the butter over medium heat in a large saucepan.
Add in the garlic and onion.
Cook for 15 minutes turning occasionally. Sprinkle the salt over the top and cook for 10 to 15 minutes more or until the onions are good and caramelized.
Remove the onions from the pan and add in the bacon. Cook until crispy and then remove and chop.
Make dough according to flatbread directions or lay out store bought crust.
Drizzle the olive oil over the top of the flatbread and spread around to cover the crust completely.
Spread the onions over the crust, followed by the bacon, brie and fresh thyme.
Sprinkle the garlic powder over the top and finish by topping with the Parmesan Cheese.
Bake in an oven preheated to 425 degrees for about 10 minutes or until bubbling and hot.