This Bacon and Pear Flatbread combines sweet, juicy pears with salty, crispy bacon on a golden crust for a gourmet yet easy meal. It’s perfect for a quick dinner or impressive appetizer. The balance of flavors and textures makes this bacon and pear flatbread a standout.
If you're looking for the perfect Bacon and Pear Flatbread, you're in the right place. Whether you love Savory Combo Recipes or want to explore our Dinner Ideas collection, we've got you covered.
Why You’ll Love This Bacon and Pear Flatbread
- Sweet-savory balance: Ripe pears and smoky bacon create a complex flavor in every bite.
- Gourmet & simple: Uses a pre-made crust for a restaurant-worthy result in minutes.
- Incredible textures: Crispy bacon, soft pear, creamy cheese, and crunchy crust.
- Versatile for any occasion: Perfect as an appetizer, party food, or light meal.
Ingredients & Tools
- 1 pre-made flatbread or pizza crust (about 12 inches)
- 4-5 slices thick-cut bacon, chopped
- 1 large, firm but ripe pear (Bosc or Anjou work wonderfully)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese or gorgonzola
- 1/4 cup thinly sliced red onion
- 2 cups fresh arugula
- 1 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper to taste
Tools: A large baking sheet, parchment paper, a sharp knife, and a small skillet.
Notes: Quality bacon and a firm, fragrant pear make a difference. Cheeses provide a creamy, tangy base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 4 g |
Serves: 3 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right pear. You want a variety that holds its shape when baked. Bosc and Anjou pears are ideal because they’re firm and not overly watery, which prevents a soggy crust.
- Pre-cook your bacon. Don’t be tempted to put raw bacon on the flatbread! Cooking it first ensures it gets perfectly crispy and renders out the excess fat, so your final dish isn’t greasy.
- Don’t skip the balsamic glaze. That final drizzle right before serving is not just for looks. Its sweet-tart acidity cuts through the richness of the cheese and bacon, lifting all the other flavors.
- Get your crust extra crispy. If you have a pizza stone, preheat it! If not, preheating your baking sheet in the oven will help you achieve a beautifully crisp, golden-brown crust that can support the toppings without getting soft.
How to Make Bacon and Pear Flatbread
Step 1: Preheat your oven to 425°F (220°C). If you’re using a baking sheet, place it in the oven to heat up as well—this is a little trick for an extra-crispy crust. While the oven heats, cook the chopped bacon in a skillet over medium heat until it’s crispy and browned. Use a slotted spoon to transfer it to a paper towel-lined plate to drain. You’ll notice the wonderful smoky aroma filling your kitchen already.
Step 2: Prepare your pear by washing it, then slicing it in half and removing the core. Thinly slice each half—you’re aiming for slices about 1/4-inch thick so they soften nicely but don’t turn to mush. Toss the pear slices very lightly with a teaspoon of olive oil to prevent them from drying out in the hot oven.
Step 3: Carefully remove the hot baking sheet from the oven and place your flatbread crust on a piece of parchment paper. Brush the crust lightly with the remaining olive oil, which will help it brown and add flavor. Now, sprinkle the shredded mozzarella cheese evenly over the crust, leaving a small border for the crust edge.
Step 4: Artfully arrange the thinly sliced pears and red onion over the cheese. You don’t need to overcrowd it—a single, slightly overlapping layer is perfect. Then, scatter the crispy bacon pieces and crumbles of goat cheese evenly across the top. The combination of colors and textures already looks incredible.
Step 5: Slide the flatbread (on the parchment paper) onto the preheated baking sheet. Bake for 10-12 minutes, or until the crust is golden brown at the edges and the cheese is melted, bubbly, and spotted with lovely color. You’ll know it’s ready when the pear slices look tender and slightly caramelized at the edges.
Step 6: Once out of the oven, let the flatbread rest for just a minute or two—this makes it easier to slice. Then, top it generously with the fresh arugula. The heat from the flatbread will gently wilt the greens. Finish it with a generous drizzle of the balsamic glaze, a sprinkle of fresh thyme leaves, and a crack of black pepper. Slice and serve immediately while it’s wonderfully warm and crisp.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; crust becomes soggy upon thawing.
- Reviving: Reheat in a 375°F oven or toaster oven for 5–7 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — If you want to double down on the greens, a side salad with a lemon vinaigrette provides a fresh, peppery contrast that cleanses the palate between bites of the rich flatbread.
- Roasted tomato soup — For a cozy, bistro-style meal, a bowl of creamy, slightly sweet roasted tomato soup is the ultimate dipping companion for the crispy crust.
- Garlic sautéed mushrooms — Their earthy, umami flavor complements the smoky bacon and sweet pear beautifully, adding another layer of savory depth to your plate.
Drinks
- A crisp hard cider — The apple notes in a dry cider echo the fruitiness of the pear and its bubbles cut through the fat of the cheese and bacon perfectly.
- A light Pinot Noir — This red wine has enough body to stand up to the bacon but is fruity and light enough not to overpower the delicate flavor of the pear.
- Sparkling water with lemon — For a non-alcoholic option, the crisp effervescence and citrus note are wonderfully refreshing against the savory and rich elements.
Something Sweet
- Dark chocolate truffles — A few pieces of rich, dark chocolate provide a bitter-sweet finish that contrasts elegantly with the savory notes you’ve just enjoyed.
- Lemon sorbet — Its bright, clean, and tart flavor is like a reset for your taste buds after the rich and savory flatbread, leaving you feeling refreshed.
- Pear and almond tart — For a thematic encore, a delicate slice of pear tart continues the pear motif in a delightful, dessert form.
Top Mistakes to Avoid
- Using a soggy pear. An overripe, mushy pear will release too much water during baking, making your flatbread crust soft and soggy instead of crisp and sturdy.
- Overloading the toppings. It’s tempting to add more of everything, but a thinner layer ensures the crust cooks through and gets crispy. Too many toppings can lead to a steamed, undercooked base.
- Adding the arugula before baking. The fresh greens will wilt into nothingness and burn if you put them in the oven. They should always be a fresh,
Bacon And Pear Flatbread
Make this gourmet Bacon and Pear Flatbread in under 30 minutes! Sweet pears, crispy bacon & creamy cheese on a golden crust. Get the easy recipe now!
Ingredients
For the flatbread:
-
1 pre-made flatbread or pizza crust (about 12 inches)
-
4-5 slices thick-cut bacon (chopped)
-
1 large, firm but ripe pear (Bosc or Anjou work wonderfully)
-
1 cup shredded mozzarella cheese
-
1/2 cup crumbled goat cheese or gorgonzola
-
1/4 cup thinly sliced red onion
-
2 cups fresh arugula
-
1 tbsp olive oil
-
1 tbsp balsamic glaze
-
1 tsp fresh thyme leaves
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Preheat your oven to 425°F (220°C). If you’re using a baking sheet, place it in the oven to heat up as well—this is a little trick for an extra-crispy crust. While the oven heats, cook the chopped bacon in a skillet over medium heat until it’s crispy and browned. Use a slotted spoon to transfer it to a paper towel-lined plate to drain.01
-
Prepare your pear by washing it, then slicing it in half and removing the core. Thinly slice each half—you’re aiming for slices about 1/4-inch thick so they soften nicely but don’t turn to mush. Toss the pear slices very lightly with a teaspoon of olive oil to prevent them from drying out in the hot oven.02
-
Carefully remove the hot baking sheet from the oven and place your flatbread crust on a piece of parchment paper. Brush the crust lightly with the remaining olive oil, which will help it brown and add flavor. Now, sprinkle the shredded mozzarella cheese evenly over the crust, leaving a small border for the crust edge.03
-
Artfully arrange the thinly sliced pears and red onion over the cheese. You don’t need to overcrowd it—a single, slightly overlapping layer is perfect. Then, scatter the crispy bacon pieces and crumbles of goat cheese evenly across the top.04
-
Slide the flatbread (on the parchment paper) onto the preheated baking sheet. Bake for 10-12 minutes, or until the crust is golden brown at the edges and the cheese is melted, bubbly, and spotted with lovely color. You’ll know it’s ready when the pear slices look tender and slightly caramelized at the edges.05
-
Once out of the oven, let the flatbread rest for just a minute or two—this makes it easier to slice. Then, top it generously with the fresh arugula. The heat from the flatbread will gently wilt the greens. Finish it with a generous drizzle of the balsamic glaze, a sprinkle of fresh thyme leaves, and a crack of black pepper. Slice and serve immediately while it’s wonderfully warm and crisp.06
Not what you're looking for?
