Crispy Flatbreads with Mushrooms, Zucchini, Bacon &Amp; Creamy Chive Sauce

These crispy flatbreads are like a white pizza, but faster and packed with savory toppings. Sautéed mushrooms and zucchini, crispy bacon and fresh tomato sit on a creamy chive sauce, all blanketed with melted Italian cheese. A squeeze of lemon brightens every bite.

Ready in about 20 minutes, this recipe is perfect for busy weeknights when you want something satisfying without a lot of fuss. The combination of earthy mushrooms, smoky bacon and tangy chive cream cheese is irresistible.

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Ingredients

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (or top and middle for 4 servings) and preheat broiler to high. Place cream cheese in a small bowl of warm water to soften. Wash and dry all produce. Quarter mushrooms (skip if pre-sliced). Trim zucchini, halve lengthwise, then cut crosswise into ¼-inch half-moons.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, for 4 minutes. Add zucchini, garlic powder, a pinch of salt and pepper. Cook, stirring, until vegetables are lightly browned and tender, about 2-3 minutes more.
3. While vegetables cook, finely chop chives. Slice tomato into thin rounds and season with salt and pepper. Cut lemon into wedges. In a small bowl, whisk together softened cream cheese and half the chives until smooth.
4. Place flatbreads smooth side up on a lightly oiled, foil-lined baking sheet. Toast under broiler until golden brown, about 1-2 minutes. (For 4 servings, divide between two sheets and toast on top and middle racks.)
5. Remove sheet from oven. Carefully flip flatbreads, then spread evenly with chive cream cheese. Top with cooked vegetables and tomato slices, then sprinkle with Italian cheese blend. Return to top rack and broil until edges are browned and cheese melts, about 2-4 minutes. (For 4 servings, broil on top and middle racks, swapping halfway.) Watch carefully to prevent burning.
6. Transfer flatbreads to a cutting board and slice into quarters. Divide among plates, garnish with remaining chives and a squeeze of lemon juice. Serve with extra lemon wedges.

Recipe Tips

FAQ

Can I make these flatbreads ahead of time?

These are best enjoyed fresh out of the oven. However, you can prep the vegetables and cream cheese mixture in advance, then assemble and broil just before serving.

What can I use instead of flatbreads?

You can use naan, pita bread or even a pre-baked pizza crust. Adjust broiling time accordingly.

How do I make this vegetarian?

Simply omit the bacon. The flatbreads will still be delicious with the vegetables and cheese.