5 ounces (about 4 cups) spinach (or kale/mixed greens will work as well), coarsely chopped
1/4 cup balsamic vinegar
1 cup shredded fontina cheese
2-3 Tablespoons ranch dressing
Olive oil
Salt/Pepper, to taste
Instructions:
Heat oven to 425F.
Rub a little olive oil on each flatbread and sprinkle with salt/pepper.
Bake on middle rack for 4-7 minutes, or until slightly crispy.
When flatbread is done, move rack to top position.
Meanwhile, cook bacon over medium heat in large skillet until crispy (keep skillet on heat). Remove bacon to drain on a towel-lined plate and when cooled, crumble into small pieces.
Add chopped onion to hot bacon fat and sauté until tender and lightly browned.
Add spinach and balsamic vinegar and sauté with onions until greens are wilted (about 5 minutes). Remove from heat.
Mix 2-3 Tablespoons ranch dressing with a little water until it's drizzling consistency.
Top each flatbread with greens mixture, bacon, & shredded cheese and return to oven (on top rack) and bake for 2-5 minutes, or until cheese melts.
Drizzle with ranch dressing mixture and serve!
Nutrition Info Per Serving: Calories 829 Total Fat 51 g Cholesterol 68 mg Sodium 1329 mg Potassium 934 mg Total Carbohydrate 61 g Dietary Fiber 5 g Sugars 13 g Protein 32 g