Pineapple Bacon Chutney Flatbread
パイナップルとベーコンチャツネのせピザ

Pineapple Bacon Chutney Flatbread

Flatbread/pizza dough (I used this recipe)
fresh mozzarella cheese, sliced
tomato confit
– mini tomatoes
– olive oil
– 1 clove garlic, smashed
basil leaves
pineapple bacon chutney
– 6 oz bacon, chopped
– 1 clove garlic, chopped
– 1/2 onion, chopped
– 1/4 fresh pineapple, chopped
– 1/4 cup plus 1~2 tablespoons cane sugar
– salt and pepper
arugula
olive oil
salt and pepper

1. Preheat oven to 475F.
2. Make tomato confit. Place tomatoes and garlic in a small pot. Add olive oil until it covers about the bottom half of the tomatoes. Cook over low heat for a few minutes until the tomatoes start cracking.
3. Make pineapple bacon chutney. Cook bacon for a few minutes. Add garlic and onion and cook for another few minutes. Add sugar and cook until it slightly thickens. Salt and pepper.
4. Roll out the flatbread/pizza dough. Bake in the oven for about 5 minutes. Take it out. Place mozzarella cheese, tomato confit, basil leaves, pineapple bacon chutney, and put it back in the oven. Cook for 3~4 minutes.
5. Place arugula on top and drizzle olive oil. Salt and pepper.