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Bacon and mushroom flatbread

Perfect for a quick and easy lunch or dinner this flatbread is made with bacon, a white kidney bean spread, oyster mushrooms, basil and cheese. 



  • 8 slices bacon
  • 2 garlic cloves, minced
  • 1 tablespoon (15 ml) sherry or balsamic vinegar
  • 4 large handfuls (about 225 g) oyster mushrooms
  • Kosher salt and freshly ground black pepper, to season

Bean Spread

  • 1 (540 ml) can white kidney beans, drained and rinsed
  • 1 cup loosely packed fresh basil
  • 2 tablespoons chopped chives
  • 1/4 cup (50 g) finely grated Parmigiano-Reggiano cheese
  • 1 lemon, zested and juiced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2-4 tablespoons (30-60 ml) water
  • Salt and black pepper, to season


  • 4 naan or Greek pitas
  • 4 teaspoons (20 ml) Dijon mustard
  • 4 small handfuls of arugula or basil


  1. Preheat your oven to 400°F (200°C).
  2. Lay the bacon out onto a rimmed baking sheet. Bake for 14 to 16 minutes or until crisp and golden brown. Transfer the bacon to a piece of paper towel and set aside to cool.
  3. Meanwhile, mince two cloves of garlic and add them along with the vinegar to the baking sheet and stir into the bacon fat. Add the mushrooms and toss to coat. Season with salt and pepper and bake for 15 to 20 minutes or until golden brown.
  4. In the bowl of a food processor, combine the beans, basil, chives, Parmigiano-Reggiano, lemon zest, lemon juice and olive oil. Roughly chop the remaining two cloves of garlic, add to the food processor and blitz well until smooth and spreadable, scraping down the sides of the bowl a few times throughout. Add in two tablespoons of water and blitz to combine. If the mixture is still a bit thick, add in the remaining two tablespoons of water then season to taste with salt and pepper.
  5. Spread flatbreads with Dijon mustard and top each with a good helping of the herby white bean spread. Scatter over some roasted mushrooms and crumble two slices of bacon over each flatbread. Finish with the arugula or basil and season with salt and pepper and a little extra virgin olive oil, if desired.
  6. Serve and enjoy!

TIP: If prepping all of the ingredients for a few days of lunches, transfer the bacon, mushrooms and herby white bean spread to separate resealable containers and store in the fridge for up to 5 days until ready to assemble.

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