Bacon and Brie Flatbread
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
Ingredients:
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 CheeseDirections:
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.
Jenna — January 27, 2012 @ 11:24 am
Thank you for making my eyes light up on this lovely Friday morning. Bacon and brie!! I love ‘em. And I know what you mean about the Call of the Internet–it can be quite powerful!
Denise @ Creative Kitchen — January 27, 2012 @ 11:33 am
LOL! I can so relate to this post. It’s sad, right. When my internet was down last week (only 5 hours) my whole kitchen sparkled. I really do have a love/hate relationship with it.
This flatbread looks amazing…I love flatbread and thin & crispy homemade pizza of all sorts, and carmelized onion and bacon is such a great combo!
Rebekah @ Making Miracles — January 27, 2012 @ 11:49 am
That looks wonderful!!
So sorry about the internet issues though – we’ve had that off and on at this house and have gone through two routers and its so frustrating when its offline!!
Laura in Cancun — January 27, 2012 @ 5:13 pm
Hahaha this is why I no longer even look at the computer after work. I’m online 8 hours a day at work, then I keep checking Facebook on my phone… I don’t even enjoy it that much, dunno why it’s so addictive.
grace — January 27, 2012 @ 6:36 pm
i absolutely cannot function without my internet. it gives me some idea of how alcoholics feel, i guess. complete dependence.
this flatbread is marvelous–it’s a rich and delicious combination!
anne Alesauskas — January 27, 2012 @ 8:11 pm
ha ha how our lives have changed in the past decade or so! This looks super delish! anne
Mari — January 28, 2012 @ 10:30 am
I can definitely understand you! Hopefully your got all fix by now! Your bacon and brie flatbread looks delicious, at home I’ll have to double the recipe because I am sure my angels will love it!
Have a wonderful Saturday.
Sanjeeta kk — January 28, 2012 @ 12:00 pm
I love the second para, Julie..blessing in disguise..very true, such occasions are a true blessing to take care of our real world. Hope all is well with your net connection now..hugs.
Rita — January 28, 2012 @ 1:22 pm
So frustrating to have internet problems; we are all kind addicted i guess, Perfect weekend recipe; really looks good! Pinning this one.
Rita
Laura @ A Healthy Jalapeño — January 28, 2012 @ 2:15 pm
This looks excellent and I love your pictures. So glad I found your page, it’s great seeing what you have coming out all the time. Love it.
Katerina — January 28, 2012 @ 4:05 pm
I totally sympathize with you Julie! I’ve been there couple of times and it can be really frustrating. On the other hand, you got to do so many things otherwise left behind, so something good came out of this brief absence! The flatbread looks delicious and has all the ingredients that I love!
Susan @ SwoonMySpoon — January 29, 2012 @ 3:05 am
I can almost taste it. I can’t wait to try it. Love your photo!
beti — January 29, 2012 @ 3:58 am
anything with bacon is always delicious, but combined with brie is way better, the flatbread looks perfect
Beth — January 29, 2012 @ 2:32 pm
Your flatbread looks terrific. I hope you’re connected again – it’s so frustrating to be out of touch!
Ameena — January 30, 2012 @ 10:43 am
Internet woes…I think we can all relate! At least you have some fabulous cooking skills to fall back on! This looks delicious.
Happy Monday!
Kiran @ KiranTarun.com — January 31, 2012 @ 12:24 pm
Many can relate to connectivity issues — it’s our lifeline now!
LOve that flatbread, so drool-worthy!!!!
Feast on the Cheap — February 16, 2012 @ 11:06 am
It is no lie when I say this is literally my favorite flavor combo ever. Love this.
And I’m totally with you on the internet addiction