ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
½ pound bacon, diced1 small sweet onion, diced1 small fennel bulb, diced, fronds chopped1 Gala apple, diced1 tablespoon chopped fresh tarragon, plus more for servingKosher salt and freshly ground pepper1 pound pizza dough, at room temperature3 tablespoons extra-virgin olive oil4 ounces part-skim mozzarella cheese, shredded4 ounces fontina cheese, shredded5 ounces mixed salad greens2 tablespoons tarragon vinegar or white wine vinegar
1. Place an inverted baking sheet in the middle of the oven and preheat to 425˚. Cook the bacon in a large skillet over medium heat until the bacon starts to crisp, about 4 minutes. Remove to a paper towel–lined plate.
2. Pour off all but 4 teaspoons fat from the skillet and increase the heat to medium-high. Add the onion and fennel and cook, stirring, until tender, about 5 minutes. Stir in the apple and cook until crisp-tender, 2 to 3 minutes. Remove from the heat, stir in the tarragon and season with salt and pepper.
3. Line another inverted baking sheet with parchment paper. Press the pizza dough on the parchment into a 12-by-16-inch rectangle. Brush the dough with 1 tablespoon olive oil; season with salt and pepper and prick with a fork. Slide the dough (on the parchment) onto the hot pan in the oven. Bake until golden, about 10 minutes.
4. Remove the crust from the oven and top with half of each of the cheeses. Spread the onion, fennel and apple on top in an even layer, then top with the bacon and remaining cheeses. Bake until the cheese melts, 6 to 8 minutes. Top with more tarragon and the fennel fronds; cut into squares.
5. Combine the salad greens, remaining 2 tablespoons olive oil and the vinegar in a bowl; season with salt and pepper and toss to coat. Serve with the flatbread.
Per serving: Calories 750; Fat 40 g (Saturated 14 g); Cholesterol 76 mg; Sodium 1,766 mg; Carbohydrate 65 g; Fiber 5 g; Sugars 11 g; Protein 29 g