Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 16

BACON-SCALLION

PESTO FL ATBREA D

MAKES 2 (12X6-INCH) FLATBREADS

A scratch-made pesto and sour cream swirl gives

this incredibly easy f latbread an elegant f lair.

2⁄3 cup plus 2 tablespoons
olive oil, divided
2 tablespoons finely
ground cornmeal
1 (11-ounce) package
refrigerated thin-
crust pizza dough

1. Preheat oven to 400°. Brush 2 tablespoons oil onto
   a rimmed baking sheet, and sprinkle with cornmeal.


2. On a lightly floured surface, unroll crust, and cut
   in half lengthwise forming 2 (12x6-inch) rectangles.
   Place on prepared pan.


3. Bake until golden brown, about 15 minutes.
   Let cool slightly on a wire rack.
   4. In the container of a blender, place scallions,
   parsley, Parmesan, arugula, basil, lemon juice, garlic,
   salt, and remaining 2⁄3 cup oil; process until smooth.
   Spread mixture onto flatbreads.
   5. In a small bowl, whisk together sour cream and
   pepper. Drop mixture by spoonfuls over pesto. Using
   the tip of a knife, create a swirl. Sprinkle with bacon.
   Serve warm.

¼ cup chopped scallion tops

¼ cup chopped fresh parsley

¼ cup finely grated Parmesan

cheese

2 ounces fresh arugula

1 (1-ounce) package fresh basil

2 tablespoons fresh lemon juice

2 cloves garlic, smashed

½ teaspoon kosher salt

1 cup sour cream

¼ teaspoon ground

black pepper

3 slices thick-cut bacon,

cooked and chopped