Blackstone Cheesy Bacon Flatbread

This is a quick one. Cook the bacon, leave the rendered fat on the griddle, and lay store-bought naan right into it. The bottom crisps in the bacon fat while garlic butter, mozzarella, parmesan, and chopped bacon melt together on top under a dome. No dough, no sauce, and it’s done in about 20 minutes.

Most of that time is the bacon. The flatbread itself only needs a few minutes once the fat is on the steel.

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Ingredients

• 2 store-bought naan or flatbreads (about 3 oz each)
• 6 slices bacon
• 2 tbsp butter, softened
• 2 cloves garlic, minced
• 1 cup shredded low-moisture mozzarella
• 1/4 cup grated parmesan
• Sliced green onion or chopped parsley, for topping (optional)
• Red pepper flakes (optional)

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Instructions

Step 1: Make the garlic butter Mix the softened butter and minced garlic in a small bowl. Set it aside.

Step 2: Preheat to medium Set the Blackstone to medium and preheat 8-10 minutes, until the surface reaches 325-350°F. Bacon renders evenly at this range. Any hotter and the edges burn before the fat renders out.

Step 3: Cook the bacon Lay the bacon flat and cook 5-8 minutes on the first side, flip, and cook another 4-6 minutes until crispy. Move the bacon to a cutting board and chop it into small pieces. Leave the rendered fat on the griddle.

Step 4: Lay the naan in the bacon fat Use your spatula to spread the rendered fat into a thin layer about the size of the two flatbreads, and scrape any extra toward the grease trap. Lay the naan in the fat and brush the tops with the garlic butter.

Step 5: Top and dome Spread the mozzarella over each flatbread, then the parmesan, then the chopped bacon. Cover with a basting dome for 2-3 minutes, until the cheese is fully melted. Lift an edge with the spatula to check the bottom. It should be crisp and golden.

Step 6: Slice and serve Slide the flatbreads onto a cutting board and cut into strips or wedges. Top with green onion or parsley and red pepper flakes if you like.

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Flatbread, Pizza, or Naan Pizza?

Three recipes on this site put toppings on a flatbread-style base on the griddle:

• Blackstone pizza starts from raw dough. The crust cooks on the steel under a dome, which takes longer and more attention.
• Blackstone naan is the from-scratch yogurt flatbread. The naan pizza section on that page tops fresh homemade naan with sauce, cheese, and toppings.
• This flatbread uses store-bought naan, skips the red sauce for garlic butter, and crisps the bottom in bacon fat. It’s the fastest of the three.

If you’ve already made a batch of homemade naan, it works here in place of store-bought.

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Tips

Leave the bacon fat on the griddle. It’s what crisps the bottom of the naan and seasons it. Just spread it thin and push the extra toward the grease trap so the flatbread fries lightly instead of soaking.

Use low-moisture mozzarella. Fresh mozzarella releases water as it melts, and that water ends up in the naan. Shredded low-moisture mozzarella melts clean.

Cook the bacon all the way to crispy. It softens a little from the steam under the dome, so bacon that goes on slightly limp comes off chewy.

Check the bottom as it goes. Naan is already cooked, so you’re only crisping it and melting the cheese. If the bottom is browning faster than the cheese is melting, slide the flatbread to a cooler part of the griddle and keep the dome on.

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What to Serve With It

Cut into strips, this works as an appetizer for game day alongside Blackstone chicken wings. As a lunch, a simple side salad is enough.

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Storage

Best eaten right away while the bottom is crisp. Leftover slices keep in the refrigerator up to 3 days. Reheat on the griddle over medium heat with a dome on top, which re-crisps the bottom and re-melts the cheese. A microwave makes the naan chewy.

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More flat-top recipes: Blackstone Lunch Ideas · Blackstone Tailgating Recipes · Blackstone Bacon · Blackstone Naan

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Frequently Asked Questions

Can you use store-bought naan on a Blackstone?

Yes. Store-bought naan is already cooked, so on the griddle you’re only crisping the bottom and melting the toppings. Lay it on a medium zone, add toppings, and cover with a dome for 2-3 minutes.

What’s the difference between this flatbread and Blackstone pizza?

Blackstone pizza starts from raw dough, so the crust has to cook through on the griddle. This flatbread starts from store-bought naan that’s already cooked, uses garlic butter instead of red sauce, and crisps in bacon fat. It’s faster and needs less attention.

Do you need a dome for flatbread on a griddle?

A dome traps heat over the flatbread so the cheese melts before the bottom burns. Without one, the bottom usually overcooks while the cheese on top is still firm. A large metal bowl turned upside down works if you don’t have a basting dome.

What temperature do you cook flatbread on a Blackstone?

Medium, around 325-350°F. The same range renders the bacon evenly, so the whole recipe runs at one temperature without adjusting the burners.