Spicy Tomato Bacon Flatbread with PECORINO ROMANO PDO

A new way to enjoy the classic Amatriciana pasta sauce, this flatbread makes a delicious appetizer that can be served either warm or at room temperature.

Difficulty: Easy

Cook Time: 45 mins

Serves: 4-8 People

PREPARATION

  1. Preheat oven to 425°F (220°C)
  2. Cut bacon width-wise into ½″ (1.25 cm) slices.
  3. Heat a quarter cup (60 ml) olive oil in a large sauté pan set over medium. Add sliced bacon, onion, and crushed red pepper. Sauté five minutes until onion softens.
  4. Add white wine, raise heat, simmer and reduce for two minutes.
  5. Coarsely chop tomatoes and their juice in a food processor. Add to the pan with the bacon. Simmer briskly for 20 minutes until sauce has thickened. Season with salt.
  6. Meanwhile, brush two tablespoons (30 ml) olive oil on each flatbread. Divide the grated Pecorino Romano PDO evenly and sprinkle on top of each flatbread. Bake five minutes until cheese is melted. (For a chewy crust, bake on a baking sheet. For a crispier crust, bake directly on oven grates.)
  7. Spoon sauce evenly over each flatbread. Lay half of the shaved Pecorino Romano PDO over the sauce, cover evenly with arugula, and top with the remaining shaved Pecorino Romano PDO. Cut into pieces and serve.

INGREDIENTS

6 ounces (140 g) thick cut bacon

4 ounces (120 ml) ½ cup extra virgin olive oil, divided

6 ounces (170 g) small red onion, thinly sliced

½ teaspoon (1 g) crushed red pepper flakes

4 ounces (120 ml) ½ cup dry white wine

28 ounces (795 g) canned whole plum tomatoes

Salt to taste

2 pre-made flatbreads (16″ x 6″) (41 cm x 15 cm)

3 ounces (85 g) ¾ cup Pecorino Romano PDO, grated

2 ounces (60 g) ½ cup Pecorino Romano PDO, shaved

3 ounces (85 g) 3 cups arugula

INGREDIENTS

6 ounces (140 g) thick cut bacon

4 ounces (120 ml) ½ cup extra virgin olive oil, divided

6 ounces (170 g) small red onion, thinly sliced

½ teaspoon (1 g) crushed red pepper flakes

4 ounces (120 ml) ½ cup dry white wine

28 ounces (795 g) canned whole plum tomatoes

Salt to taste

2 pre-made flatbreads (16″ x 6″) (41 cm x 15 cm)

3 ounces (85 g) ¾ cup Pecorino Romano PDO, grated

2 ounces (60 g) ½ cup Pecorino Romano PDO, shaved

3 ounces (85 g) 3 cups arugula

PREPARATION

  1. Preheat oven to 425°F (220°C)
  2. Cut bacon width-wise into ½″ (1.25 cm) slices.
  3. Heat a quarter cup (60 ml) olive oil in a large sauté pan set over medium. Add sliced bacon, onion, and crushed red pepper. Sauté five minutes until onion softens.
  4. Add white wine, raise heat, simmer and reduce for two minutes.
  5. Coarsely chop tomatoes and their juice in a food processor. Add to the pan with the bacon. Simmer briskly for 20 minutes until sauce has thickened. Season with salt.
  6. Meanwhile, brush two tablespoons (30 ml) olive oil on each flatbread. Divide the grated Pecorino Romano PDO evenly and sprinkle on top of each flatbread. Bake five minutes until cheese is melted. (For a chewy crust, bake on a baking sheet. For a crispier crust, bake directly on oven grates.)
  7. Spoon sauce evenly over each flatbread. Lay half of the shaved Pecorino Romano PDO over the sauce, cover evenly with arugula, and top with the remaining shaved Pecorino Romano PDO. Cut into pieces and serve.

To learn more about Pecorino Romano PDO click here