Help A Fellow Sacramentan Win A Million Dollars!
It’s time to show some Sacramento support!
Leslie Navarra, Cal grad and Sacramento resident, is a semi-finalist in the 45th Pillsbury Bake-Off contest. Her recipe for Apricot-Bacon Flatbread was selected out of tens of thousands of entries and is now going head-to head in a public vote against one other recipe for a chance to win $1 million! Click here to see the mouthwatering recipe and to vote for Lesile. Hurry – the voting closes on June 9th!
Want to get a taste of this delicious recipe for yourself? We thought you might! Here’s Leslie’s recipe:
Recipe: Apricot-Bacon Flatbread
- 2 tablespoons Crisco® Pure Vegetable Oil
- 1 large yellow onion, halved lengthwise, cut into 1/4-inch wedges (about 2 1/2 cups)
- 5 slices thick-sliced bacon, cut into 1/2-inch pieces
- 4 teaspoons cornmeal
- 1 can Pillsbury® refrigerated thin pizza crust
- 2/3 cup Smucker’s® Apricot Preserves
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1/2 cup pitted dates, chopped
- 1/4 cup Fisher® Chef’s Naturals® Blanched Slivered Almonds
- 1/2 cup crumbled chèvre (goat) cheese (2 oz)
- 10 to 12 fresh basil leaves, cut into thin strips
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 15 to 20 minutes, stirring frequently, or until onion is golden brown. Remove from skillet; set aside.
- Heat oven to 400°F. In same skillet, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, or until almost crisp.
- Set aside.
- Sprinkle cornmeal onto large cookie sheet.
- Unroll pizza dough onto cookie sheet; press into 15×12-inch rectangle.
- Bake 7 minutes. Remove from oven.
- Meanwhile, in small bowl, combine apricot preserves and crushed red pepper; blend well. Spread evenly over partially baked crust.
- Top with onions, bacon, dates, almonds and goat cheese.
- Bake 6 to 8 minutes or until cheese is melted and crust edges are golden brown. Remove from oven.
- Sprinkle with basil. Cut into 24 squares.
- Serve warm.
Photos courtesy of Leslie Navarra