Flatbread Pizzas With Canadian Bacon, Asparagus and Fontina Cheese 3.000

Yunnkee Kim

Dinner in Minutes May 19, 2010

A few minutes of assembly yields this tasty candidate for a quick lunch or dinner. The original recipe counts one 9-inch flatbread pizza as 2 servings, but we're thinking that those portions would be good for children. A teenager or hungry adult would most likely eat 1 flatbread pizza, or close to it.

Recipe author Pam Anderson uses nan, an Indian flatbread, as the base for this pizza, topped with pesto and Canadian bacon. But we found that using a whole-grain, non-Indian kind of flatbread called Flatout greatly reduced the calories and sodium. Both kinds of flatbread are available at Giant and Safeway stores.

Serve with a green salad.

Servings: 3 - 4
  • 8 to 10 asparagus spears
  • 1 teaspoon extra-virgin olive oil
  • Salt (optional)
  • Freshly ground black pepper
  • 2 ounces fontina cheese
  • 3 ounces Canadian bacon
  • 1/4 cup part-skim ricotta cheese
  • 1/4 cup homemade or store-bought pesto
  • Three 9-inch flatbreads, such as Flatout Healthy Grain Honey Wheat flatbread (may substitute Fabulous Flats nan; see headnote)


Position an oven rack in the lower-middle of the oven; preheat to 425 degrees.

Trim off the woody ends of the asparagus, then cut the spears into 1 1/2- or 2-inch pieces. Toss in a bowl with the oil, salt, if desired, and pepper to taste.

Grate the cheese to yield 2/3 cup. Cut the Canadian bacon into thin strips.

Combine the ricotta and pesto in a medium bowl; mix well.

Arrange the flatbreads on a large baking sheet. Divide equal-size dollops of the ricotta-pesto mixture among them, spreading the mixture to within half an inch of the edges.

Scatter the asparagus and bacon pieces evenly over the surface of each pizza. Bake for about 10 minutes, until the breads are warm and the asparagus is bright green.

Remove the baking sheet from the oven and scatter equal amounts of the grated fontina over each pizza. Return to the oven and bake for about 5 minutes or until the breads are crisped at the edges and the fontina has melted.

Serve warm, either whole or cut into wedges.

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Recipe Source

Adapted from "The Athlete's Palate Cookbook," by Yishane Lee and the editors of Runner's World (Rodale, 2010).

Tested by Bonnie S. Benwick.

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