Products used in this recipe
Flatbread with Avocado, Bacon and Tomato
Yield: 4 Servings (510g)
Yield: 4 Servings (510g)
Offer this flatbread as a carry-out lunch special or pair it with a crunchy green salad for a perfect lite-lunch combo.
Preparation Instructions:
Step 1
Thaw avocado pulp according to package instructions.
Step 2
Preheat oven to 204°C.
Step 3
Place the naan on a lined sheet pan. Brush each with 5ml olive oil. Place in a 204°C oven for 5-7 minutes to heat through. Top each naan with 113g avocado pulp, 56g roma tomato slices, 14g cooked bacon pieces, 28g yellow cherry tomato halves, and 28g red cherry tomato halves. Garnish with 6g green onion, and season with salt and pepper.
