Oh, that illustrious question, “What’s for dinner?”
As much as I try for the answer to be a gourmet creation, sometimes, it ends up being completely the opposite.
A hot roasted chicken from the grocery store with a quick salad and sweet potatoes to \roast, an “everything but the kitchen sink” omelet – as my dad calls it- or playing that magical game of “what can we make with what’s in the fridge?”
All can be options of choice during a busy workweek.
I tend to do a lot of my grocery shopping on the weekend, and I do have some great planning moments while at the store, but then there are other times I’m just grabbing a bunch of seasonal produce and choice proteins and hoping I can wing it.
Yet, while some may look at the idea of creating your own home version of Chopped a completely insane idea, I relish the challenge.
Growing up, my father was the supreme king of pulling together completely random ingredients and coming up with the most delicious product. An onion and potato omelet with pancetta, fried egg on pasta with pesto, or baked fish and speedy ratatouille to name a few…
On a particularly busy workday, I came home to a barely stocked fridge (so maybe those productive weekend grocery trips don’t happen all the time) and a very hungry significant other.
Luckily, our freezer had some options. I managed to find some marinated pork chops that I quickly set in a water bath to defrost and then spotted some frozen broccoli and cauliflower that I could sauté with garlic and olive oil.
But, there was something missing. I opened the fridge and found flatbread and bacon and shredded Colby and cheddar cheese. Ok, we’re getting warmer.
On the counter, I found the bag filled with sweet onions from my friend’s mother (thanks Mama Latham!) and that’s when it hit me – it’s time to make some kicked up flatbread pizza.
I brushed the flatbread with olive oil and put it in the oven to get a bit toasty. As that was going, I crisped up some bacon in a frying pan and then in another pan sautéed the sweet onions.
Out came the hot flatbreads and on each, I put a generous portion of onions, topped with crumbled up fresh bacon and then shredded cheese. Back in the oven it went to get that cheese to melted perfection.
Is your mouth watering yet?
Before serving it up, I hit the flatbread with a couple swirls of siracha and all of a sudden this weeknight dinner had become anything but scrounging!
Sweet Onion and Bacon Flatbread
Shredded cheddar or Colby Jack cheese
4 slices of bacon
1 medium sized sweet onion, halved and sliced
Salt and pepper
Preheat the oven to 350 degrees. In a large pan on medium heat, add a touch of olive oil and then sauté your onions until jus turning brown. Should take about 4 minutes or so. Remove the onions and place in bowl to the side. Keep this pan out to cook your bacon.
Brush the flatbread with olive oil and place in the oven directly on the racks, bake for about 5 minutes.
In the same pan you cooked the onion, heat it back up to medium and add in the bacon. Turn after a minute or two when browned. Once cooked, let the bacon drain on paper towels and then when cool enough, crumble the bacon with your fingers.
Top each flatbread evenly with onions, bacon and then sprinkle with a generous helping of shredded cheese.
Place back in the oven just for about 2 minutes to melt the cheese. Before serving, top with a few drizzles of siracha.