Apricot-Bacon Flatbread

By mrsstein1

Appetiser

Ingredients

• 2 tablespoons vegetable oil
• 1 large yellow onion halved lengthwise cut into 1/4 inch wedges
• 5 slices thick bacon cut into 1/2 pieces
• 4 teaspoons cornmeal
• 1 can Pillsbury refrigerator thin pizza crust
• 2/3 cup Apricot preserves
• 1/4 teaspoon crushed red pepper
• 1/4 cup blanched slivered almonds
• 1/2 cup crumbled mozzarella
• 10 to 12 fresh basil leaves cut in strips

Preparation

Step 1

In a 10 inch skillet, heat oil over medium heat. Add onion cook 15 to 20 minutes or until golden brown. Remove from skillet and set aside.
Heat oven to 400 . In same skillet cook bacon for 7 to 9 minutes or until crisp. Set aside.
Sprinkle corn meal onto a large cookie sheet . Unroll pizza crust onto cookie sheet, press into a 15x12 inch rectangle. Bake 7 minutes, remove from oven.
Meanwhile in a small bowl combine apricot preserves and crushed red pepper, blend well. Sprinkle evenly over crust. Top with onions, bacon, almonds and cheese. Sprinkle basil. Cut into 24 squares. Serve warm.