Flatbread with Bresaola and Bacon

The flatbread that I made as an appetizers for the craw fish boil in an adaptation of Alex Guarnaschelli's recipe.   I get inspired by so many incredible recipes but I struggle to follow them either because there is an ingredient that I don't have or as I am making it and tasting as I go, I just have to add a little of this or a little of that instead or to what is listed.  This is the case with this recipe.   I think Chef Guarnaschelli is amazing, and I thank her for the inspiration in preparing this appetizer.


Ingredients
1 Large Sweet Yellow Onion
6 Green Onions
1/2 Cup Flat Leaf Parsley
1 Cup Ricotta Cheese
4 Oz. Rondele Peppercorn and Parmesan Cheese
3/4 Cups Sour Cream
1/4 Cup Parmigiano Reggiano
2 Peppercinis
6 Slices of Applewood Smoked Bacon
2 Oz. Bresaola
1 Lbs Pizza Dough
Handful of Fresh Thyme
Olive Oil
Salt and Pepper

Preparation

1. Preheat oven to 425 Degrees
2. Form Pizza Dough into a rectangular shape, poke dough with fork over entire shape.  Brush with olive oil, sprinkle with thyme and bake until golden brown (approximately 6 minutes).  Set aside
3. Chop finely, green onion and parsley. 
4. Rough cut peppercinis
5. Cut bacon, bresaola and onion into thin slices
6. In saute pan, cook bacon until crisp and browned.  Drain grease and set aside
7. In saute pan, add enough olive oil to coat bottom of pan and saute onions until golden brown.  Salt and pepper to taste
8. In small bowl, combine ricotta cheese and Rondele cheese
9. In food processor or blender, add green onions, parsley sour cream, peppercini, parmigiano and 1/4 cup olive oil.  Pulse until blended thoroughly.  Set aside
10. Spread cheese blend over browned flatbread, add onions, bacon and bresaola.  Dollop with onion, parsley, peppercini and sour cream pesto
11. You can cut into pieces or allow guests to break away pieces.  Serve and enjoy!