Bacon Artichoke & Goat Cheese Flatbread


  • Olive oil
  • 2 tablespoons of Italian seasoning
  • 1-2 cups of sliced mushrooms – I like cremini
  • 1 sweet or yellow onion, thinly sliced
  • 6 cloves of garlic, chopped
  • 1 can of quartered artichokes
  • Bacon, cooked and chopped
  • Creamy goat cheese
  • Italian cheese blend – I use this one
  • Parmesan – shaved, shredded or grated
  • Optional – Truffle Parmesan Black Garlic seasoning, I found it at Costco
  • Pizza dough – I prefer fresh store bought
  • Baking flour – I use Bob’s Red Mill


  1. Preheat oven to 425 and let pizza dough come to room temperature.
  2. Line baking sheet with parchment paper, dust with flour and set aside.
  3. While the dough is coming to temp, heat a skillet over medium high and add the sliced mushrooms. Cook until they begin to crisp and then add the sliced onions. When the onions become translucent, add the chopped garlic and sauté until the mixture begins to caramelize. Remove from the pan and set aside.
  4. Drain quartered artichokes and cut in half. Sear on medium high heat until edges are slightly browned and set aside.
  5. Stretch room temperate dough into desired shape and lay onto the floured surface.
  6. In a small bowl or jar, combine approximately 1/4 cup of olive oil and the Italian seasoning. Brush evenly onto flattened dough, including the crust.
  7. Sprinkle a layer of the Italian cheese blend and chopped bacon. Add caramelized onions, mushrooms and artichokes. Crumble creamy goat cheese all over and top with Parmesan.
  8. Cook until crust and goat cheese is golden brown and the Parmesan is bubbling. Cut in strips and enjoy. Leftovers are best in the air fryer or oven.

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