Recipes and Cooking Potato, Bacon, and Arugula Flatbread 5.0 (1) 1 Review Part pizza and part salad, this flatbread recipe makes for a family-friendly dinner recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 12, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Bake Time: 10 mins Total Time: 35 mins Servings: 4 Yield: 1 pizza (8 slices) Jump to Nutrition Facts Ingredients 3 slices bacon, chopped 1 ¼ cup 1/8-inch slices Yukon gold or red potatoes ⅓ cup 1/8-inch slices onion 1 teaspoon chopped fresh rosemary ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 12 inch thin pizza crust 1 teaspoon olive oil 1 lemon 3 tablespoon olive oil ¼ teaspoon Dijon-style mustard 1 5 ounce pkg. baby arugula ¼ cup grated Parmesan cheese Directions Preheat oven to 450°F; reduce oven temperature to 425°F. In a 10-inch skillet cook bacon over medium heat just until it begins to brown. Drain on paper towels, reserving 1 tsp. drippings in skillet. Add potatoes and onion to reserved drippings; sprinkle with rosemary, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Cook over medium-high heat 5 to 6 minutes or until potatoes are light brown and onion is tender, turning occasionally. Place pizza crust on a baking sheet;* brush with the 1 tsp. oil. Top with potato mixture and bacon. Bake 10 minutes or until edge of crust is brown. Meanwhile, for salad, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a medium bowl whisk together lemon zest and juice, 3 Tbsp. oil, mustard, and remaining 1/4 tsp. salt and pepper. Add arugula; toss to coat. Pile salad on top of pizza and sprinkle with cheese. Blaine Moats *Tip For a crisper crust, bake the pizza directly on the oven rack. Rate it Print Nutrition Facts (per serving) 314 Calories 18g Fat 33g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 314 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 20% Cholesterol 11mg 4% Sodium 525mg 23% Total Carbohydrate 33g 12% Total Sugars 4g Protein 9g Vitamin C 13.4mg 67% Calcium 112mg 9% Iron 1.1mg 6% Potassium 507mg 11% Folate, total 47.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.