BLT Naan Flatbread Recipe

Introduction

This BLT Naan Flatbread combines the comforting flavors of a classic BLT with the easy, crispy convenience of naan bread. Topped with melted mozzarella, crispy bacon, fresh arugula, and a tangy homemade dressing, it’s a perfect quick meal or snack.

Ingredients

• 2 pieces of naan bread
• 6 slices of cooked bacon
• 1 cup cherry tomatoes, halved
• 2 cups fresh arugula
• 1 cup shredded mozzarella cheese
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Place the naan bread on a baking sheet lined with parchment paper.
3. Step 3: Sprinkle an even layer of shredded mozzarella cheese over each naan.
4. Step 4: Arrange the cooked bacon slices evenly across the naan.
5. Step 5: Add the halved cherry tomatoes distributed across the naan.
6. Step 6: Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly and the edges of the naan are lightly crispy.
7. Step 7: While the naan is baking, in a small bowl, mix together the mayonnaise, lemon juice, olive oil, salt, and pepper to make the dressing.
8. Step 8: Once the naans are baked, remove them from the oven and allow them to cool slightly.
9. Step 9: Top each naan with a generous layer of fresh arugula.
10. Step 10: Drizzle the prepared dressing over the arugula.
11. Step 11: Slice the naan into portions and serve immediately.

Tips & Variations

• You can substitute arugula with spinach if you prefer a milder flavor.
• For extra zest, add a sprinkle of red pepper flakes before baking.
• Consider using heirloom cherry tomatoes for added color and taste.
• This dish pairs wonderfully with a glass of chilled white wine.

Storage

Store leftover BLT naan flatbread in an airtight container in the refrigerator for up to 2-3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through and the cheese melts again. Avoid microwaving to keep the edges crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can easily make this recipe vegetarian by omitting the bacon and substituting it with a plant-based alternative, such as crispy tempeh or smoked mushrooms. This will provide a similar texture and flavor profile to the dish. Additionally, you may want to consider enhancing the flavor with extra seasonings.

Can I use a different type of cheese instead of mozzarella?

Absolutely. Cheeses like cheddar, provolone, or even a mild goat cheese can work well. Choose a cheese that melts nicely to keep the flatbread gooey and delicious.

BLT Naan Flatbread Recipe

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★★★★★

4.7 from 116 reviews

This BLT Naan Flatbread combines the classic flavors of bacon, lettuce, and tomato with a crispy naan base, creamy mozzarella, and peppery arugula topped with a zesty homemade dressing. Perfect for a quick lunch or light dinner, this easy-to-make flatbread bakes up golden and bubbly, balancing savory, fresh, and tangy notes in every bite.

• Author: Elena
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2 servings 1x
• Category: Flatbread, Lunch, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Flatbread Base and Toppings

• 2 pieces of naan bread
• 1 cup shredded mozzarella cheese
• 6 slices of cooked bacon
• 1 cup cherry tomatoes, halved
• 2 cups fresh arugula

Dressing

• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot enough to crisp the naan and melt the cheese perfectly.
2. Prepare the naan bread: Place the naan pieces on a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
3. Add cheese: Evenly sprinkle the shredded mozzarella over each naan, creating a melty, cheesy base for your flatbread.
4. Layer bacon and tomatoes: Arrange the pre-cooked bacon slices evenly on top of the cheese, then distribute the halved cherry tomatoes across the flatbreads for fresh bursts of flavor.
5. Bake: Place the tray in the oven and bake for about 10 minutes or until the cheese is melted and bubbly and the edges of the naan are lightly crispy and golden.
6. Make the dressing: While baking, whisk together mayonnaise, lemon juice, olive oil, salt, and pepper in a small bowl to create a zesty dressing that complements the flatbread.
7. Cool slightly: Once baked, remove the naan from the oven and let them cool just enough so the arugula doesn’t wilt when added.
8. Top with arugula: Pile a generous amount of fresh arugula on each naan to add a peppery, crisp contrast to the warm toppings.
9. Drizzle dressing: Spoon the prepared dressing over the arugula evenly for a creamy, tangy finish.
10. Serve: Slice the flatbreads into portions and serve immediately to enjoy the perfect balance of textures and flavors.

Notes

• You can substitute arugula with spinach for a milder green flavor.
• For an extra kick, sprinkle red pepper flakes over the flatbread before baking.
• Using heirloom cherry tomatoes adds a colorful and flavorful dimension.
• This flatbread pairs beautifully with a chilled glass of white wine for a light meal.

Keywords: BLT, naan bread, flatbread, easy recipe, bacon, arugula, mozzarella, cherry tomatoes, quick lunch