8 years ago

Beef,  Bacon and Blue Cheese Flatbread

Try this  fun, flavorful twist on pizza night from Twin Cities food blogger greens & chocolate.

Does your family have a certain night of the week that is  designated as “Pizza Night?” We typically do pizza on Friday nights,  since we tend to be exhausted from a week of work by Friday night. Since  that’s usually
the case, we tend to order out for pizza more than we make our  own,
but every now and then we’ll get creative and see what fun topping  
combinations we can come up with.  

It’s also fun to do flatbreads
instead of pizza, but that  brings me to a highly debated question:
What’s the difference between the two,  anyway? I’m not really sure what
specifically differentiates a flatbread  from a pizza (and after a bit
of research I found that no one really does), but  I tend to think of
flatbreads as having a thinner crust, less cheese and no  tomato sauce.
So let’s just go with that.  

This particular flatbread is a fun
spin for pizza night and  is sure to please the meat eaters in your
house, as it’s loaded with slices of  flank steak and chopped up
bacon. Not just that, it’s topped with caramelized  onions, mozzarella
cheese and blue cheese.  There is definitely no lack of  flavor going on
here! I also finished ours off with chopped parsley, but  you could do
basil, rosemary or even a bit of chopped spinach if you’d like.

would be a great use of leftover steak or those few  extra pieces of
bacon from breakfast, which would definitely cut down on your  prep
time. The piece of this recipe that takes the longest is caramelizing  
the onions, but I promise you – it is worth the wait! Caramelizing the  
onions really deepens the flavor of the onions and brings out their
sweetness,  which is a great complement to the smoky bacon and tangy
blue cheese.  

So whatever night of the week you eat pizza and
regardless  of your definition of pizza vs. flatbread, this flatbread
will not disappoint!  

Beef,  Bacon and Blue Cheese Flatbread recipe

makes 2 flatbreads


  • 1 medium yellow onion
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • ¼ teaspoon baking soda
  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 pound flank steak
  • ½ cup mozzarella cheese
  • ½ cup blue cheese
  • 2 flatbread or pizza crusts


  1. Cut onion  into thin half circle slices.
  2. Melt  butter in medium saucepan over medium heat.
  3. Add onions  and sugar, tossing until coated in butter.
  4. Cook  slowly over medium to medium-low heat, making sure the onions don’t burn or  brown too quickly, for 35-45 minutes.
  5. During the  last 10 minutes, add the baking soda, stirring to combine.  
  6. While the  onions are cooking, you can also cook the beef and bacon.
  7. To cook  the bacon, you can do this on a separate skillet on the stove, or in the oven.  
  8. For the  oven method: Preheat oven to 425 degrees F.  Place bacon
    on aluminum foil  lined baking sheet. Bake for 20-25 minutes, until
    bacon is crisp to your  liking. Let cool.
  9. To cook  the beef, pat steak dry with paper towel and season with salt and pepper.  
  10. Heat olive  oil over medium high heat.
  11. Once hot,  add the steak.  Cook 3-4 minutes on each side, or until steak is cooked to  your liking.
  12. Chop bacon  and steak into bite-sized pieces.  
  13. Preheat  oven to 400 degrees F.  
  14. To  assemble, place half of the caramelized onions on each flatbread crust.  
  15. Divide  steak and bacon between each flatbread, laying out evenly.
  16. Top each  flatbread with half of the mozzarella and blue cheese.
  17. Bake in preheated  oven for 12-15 minutes, until crust is golden brown and cheese is melted.

Note: I used a pre-made flatbread crust. If making your  own,
follow the baking instructions from the recipe, and just make sure you  
have the toppings on the crust for at least 10 minutes in the oven so
the  cheese can melt.