I snack all day. It’s what I do, I’m a snacker; I have little nibbles throughout the day which is cost effective because I can stretch food out for long periods of time. Dude is a manly man with an athletes metabolism and a wingspan to rival Michael Phelps. He eats a lot and he eats often because he is rarely (if ever) still. And quiet.

And I swear that neither of these factors influenced me in demanding that he take a Benadryl tonight. He has sinus issues….

Feeding the pair of us seemed financially daunting, as I like a lot of variety, and Dude likes a lot of…food. This is another challenge of “Cooking for Two”. If you buy a lot of fresh produce, it will probably go bad before you can eat it all. Again, “thinking ahead” is VITAL to cooking for two.

I had the idea for “Flatbread Pizzas” when I compared the price of 1 Boboli whole wheat pizza crust to 1 package of “Flat Out” flatbread wraps. The flatbread wraps were a whole dollar cheaper AND you get four to a pack. That’s two dinners there. I was sold. Now I had to sell Dude. (Albeit, he’s an easy sell. He totally bought the Benadryl and now he’s sleeping and I can blog.)

Mise En Place:

2 flatbreads

jar of pasta sauce

about 4 strips of bacon, diced or shredded

cheese (veggie shreds for me)

1/2 white onion (left over)

1/2 jar artichokes (left over, drained, keep jar handy)


Pesto in a tube

1 clove garlic (minced)



These are flat breads, not a Baboon's arse.



This has to be the easiest, tastiest dinner for two we’ve had yet.

Preheat oven 350.

Place flatbreads on cookie sheet.

Spread about two TBSP pasta sauce on each (put jar in fridge for later!)

sprinkle of 2/3 of your minced garlic over the flatbreads and swirl with spoon.

Next, get a skillet on the stove over medium heat.

Add your 2 TBSP EVOO, and add onions after pan is hot.





Personally, I was going for caramelized onions. I didn’t quite get there because I was impatient. Here’s the deal: let the onions cook down before adding bacon.

Add your bacon and cook over medium high heat until it starts to crisp up.

In goes artichokes (drained). Cook about 4 minutes, just until the bacon looks like it’s crisping.

(There’s gonna be brown bits in the pan. Don’t worry, we won’t waste those.)

While that’s cooking, add cheese to your flatbread, as much, as little, or as fake as your heart desires. Spoon the toppings onto the flatbreads and bake about 15-18 minutes.

Now comes the fun part. Take your pan off the heat (it will still be REALLY hot) and squirt about 1 TBSP “Pesto in a tube” into your pan. Add some EVOO & white wine vinegar to the pan and stir, return to heat and cook on LOW stirring constantly. Yes, we ARE making a bacon fat, pesto vinaigrette. You’re going to see the brown bits come off the pan into the pesto. Those are brown bits of flavor. Yes I know it looks like projectile vomit from The Exorcist, but trust me on this.

(I’m sorry, I didn’t measure this out. I just tasted as I went and you should too.) You want a vinegret to be a bit “tart” so don’t skimp on the vinegar. You could also use lime juice or lemon juice or any kind of “wine vinegar” you want. Pour the vinegrette into the artichoke jar, seal, and shake.

When the cheese is bubbling on the flatbreads, you’re in business. Take them out of the oven and immediately add your spinach on top. Drizzle your bacon fat-pesto vinaigrette over the spinach (use sparingly) and keep the remainder in your artichoke jar in fridge. (I promise, we’ll FIND a way to use that.)


You'll never order in again.

Here it is. The bacon, caramelized onion, artichoke, spinach, BACON FAT PESTO VINIAGRETTEĀ  covered flatbread pizza that changed my outlook on homemade pizza forever. And really, the possibilities of this baby are endless. Hmmm….






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