![\"65\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/07\/65.jpg\")
<\/a> <\/p>\nPineapple Bacon Chutney Flatbread<\/strong><\/p>\n I don’t know exactly what I should name this flatbread, because there is so much more than just chutney.<\/p>\n <\/p>\n With this flatbread flavors burst in your mouth every time you have a bite.<\/p>\n The amazing flavors come from mozzarella cheese, tomato confit, basil leaves, pineapple bacon chutney, and fresh arugula.<\/p>\n I think this has become one of my favorite flatbreads\/pizzas!<\/p>\n I made extra flatbread dough, so I’m going to make the same pizza again this weekend!!<\/p>\n Pineapple Bacon Chutney Flatbread<\/strong><\/p>\n Flatbread\/pizza dough (I used this recipe<\/a>) 1. Preheat oven to 475F. You might also like… \u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\u3068\u30d9\u30fc\u30b3\u30f3\u30c1\u30e3\u30c4\u30cd\u306e\u305b\u30d4\u30b6<\/strong><\/p>\n \u3082\u3046\u3069\u3046\u3084\u3063\u3066\u540d\u524d\u3092\u4ed8\u3051\u305f\u3089\u3044\u3044\u306e\u304b\u5206\u304b\u3089\u306a\uff5e\u3044\uff01\u3068\u3044\u3046\u30d4\u30b6\u306a\u306e\u3067\u3059\u3002<\/p>\n \u3068\u3044\u3046\u306e\u3082\u3001\u3044\u308d\u3044\u308d\u6ca2\u5c71\u306e\u3063\u3066\u3044\u308b\u304b\u3089\u3002<\/p>\n \u307e\u305a\u3001\u30d5\u30ec\u30c3\u30b7\u30e5\u30e2\u30c3\u30c4\u30ec\u30e9\u30c1\u30fc\u30ba\u3001\u30d0\u30b8\u30eb\u306e\u8449\u3001\u30c8\u30de\u30c8\u30b3\u30f3\u30d5\u30a3\u3001\u30d1\u30a4\u30ca\u30c3\u30d7\u30eb\u30d9\u30fc\u30b3\u30f3\u30c1\u30e3\u30c4\u30cd\u3001\u3092\u306e\u305b\u3066\u713c\u3044\u305f\u3089\u3001<\/p>\n \u4ed5\u4e0a\u3052\u306b\u3001\u30eb\u30c3\u30b3\u30e9\u3092\u306e\u305b\u3066\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u305f\u3089\u308a\u3068\u305f\u3089\u3057\u3066\u3001\u3044\u3063\u305f\u3060\u3063\u304d\u307e\uff5e\u3059\uff01<\/p>\n \u4e00\u53e3\u6bce\u306b\u3001\u7f8e\u5473\u3057\u3055\u7206\u767a\uff5e\uff01\u307f\u305f\u3044\u306a\u3001\u672c\u5f53\u306b\u7f8e\u5473\u3057\u3044\u30d4\u30b6\u304c\u51fa\u6765\u4e0a\u304c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Pineapple Bacon Chutney Flatbread I don’t know exactly what I should name this flatbread, because there is so much more than just chutney.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,19],"tags":[],"class_list":["post-32696","post","type-post","status-publish","format-standard","hentry","category-bread","category-leaf-vegetabes"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32696"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32696\/revisions"}],"predecessor-version":[{"id":32742,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32696\/revisions\/32742"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nfresh mozzarella cheese, sliced
\ntomato confit
\n– mini tomatoes
\n– olive oil
\n– 1 clove garlic, smashed
\nbasil leaves
\npineapple bacon chutney
\n– 6 oz bacon, chopped
\n– 1 clove garlic, chopped
\n– 1\/2 onion, chopped
\n– 1\/4 fresh pineapple, chopped
\n– 1\/4 cup plus 1~2 tablespoons cane sugar
\n– salt and pepper
\narugula
\nolive oil
\nsalt and pepper<\/p>\n
\n2. 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.
\n3. 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.
\n4. 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.
\n5. Place arugula on top and drizzle olive oil. Salt and pepper.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"