Maple Bacon Flatbread

Maple Bacon Flatbread

I've debated and debated about sharing this recipe because it's perfection and wanted to keep it to myself. 

This recipe is inspired from the restaurant Granite City that was in Madison but is now closed. I needed a fix and searched and searched online for a cop cat

recipe, I couldn't find one so after trial and error, I got it down. 

Ingredients

Naan flat bread (I use the minis, I got them at Costco)

1 Lb thick cut peppered bacon

2 cups shredded mozzarella

1/2 pint cherry tomatoes-sliced in half

Fresh basil-thinly sliced

1/2 cup mayo

6 cloves garlic-minced

Salt & Pepper

4 Tbsp brown sugar

2-3 Tbsp real maple syrup 

Directions

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Lay bacon on the parchment. Do not overlap. Sprinkle evenly with the maple syrup first then the brown sugar. Bake until cooked through, about 10 minutes. Keep your eye on the bacon because it will burn quickly. Remove bacon from the oven and let cool completely so it hardens a bit. Once cooled, slice into bite sized pieces. Mix together the mayo, garlic, salt and a good amount of pepper.  To assemble the flatbread lay the naan bread on a baking sheet. Top each bread with about 2 tablespoons to make a thin layer of the mayo mixture (more is not better). Top with shredded cheese, bacon pieces, tomatoes. Bake at 350 degrees for about 10 minutes, until cheese is melted and slightly golden. Remove from oven and top with fresh basil. Slice, serve and enjoy!