Crispy flatbread topped with creamy mascarpone cheese, tender zucchini ribbons, and smoky bacon makes a delicious meal that’s easy to put together. The mascarpone creates a rich, creamy base, while minced shallots add a mild onion flavor and Parmesan cheese brings everything together.

Baked until golden brown, this flatbread has a wonderful combination of creamy, savory, and smoky flavors. Serve it for lunch, a casual dinner, or cut it into smaller pieces for an appetizer.

Why You’ll Love This Recipe

• Creamy and savory: Mascarpone cheese makes a smooth, rich base for the toppings.
• Delicious smoky flavor: Apple-bourbon smoked bacon adds a slightly sweet, smoky taste.
• Fresh zucchini: Thin ribbons of zucchini cook quickly and pair beautifully with the cheese and bacon.
• Easy to prepare: Store-bought flatbreads make this recipe convenient for lunch or dinner.
• Great for sharing: Cut each flatbread into smaller pieces and serve as an appetizer.

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If you enjoy creative flatbread combinations, try our Italian Chicken and Poblano Pepper Flatbread⁠, made with chicken and flavorful poblano peppers.

Flatbread with Zucchini Smoked Bacon and Mascarpone Cheese

This flatbread comes together with just a handful of ingredients.

Creamy mascarpone is mixed with minced shallots and spread over whole-wheat flatbread, then topped with zucchini ribbons, partially cooked smoked bacon, olive oil, and Parmesan cheese.

Recipe Details

Prep Time: Approximately 15 minutes

Cook Time: Approximately 15–16 minutes

Total Time: Approximately 30–31 minutes

Servings: 2–4

Yield: 2 flatbreads, cut into 8 pieces

Oven Temperature: 425°F

Cooking Method: Stovetop and oven

Ingredients

2 whole wheat flatbreads, roughly 7 3/4 inches X 10 1/4 inches

5 ounces mascarpone cheese

2 small shallot, finely minced

2 small zucchini, washed and patted dry

1/2 pound apple-bourbon smoked bacon

extra virgin olive oil

parmesan cheese

Preheat the oven to 425 degrees

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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Instructions

Cook bacon in a large ceramic coated skillet over medium heat. Cook bacon only until half done, about 3 to 4 minutes.

Remove from heat, and let cool. Using a knife or kitchen shears cut bacon into 1 inch slices.

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In a medium bowl, mix the minced shallots with the mascarpone cheese. Place the flatbread on a cookie sheet, and spread the cheese mixture over the top of the bread, trying to get every square inch of the bread surface.

Next using a vegetable peeler, scatter ribbons over the top of the cheese mixture, covering the entire area. Next divide the cut bacon over the top of each flatbread.

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Lightly drizzle with some olive oil, and  grate some parmesan cheese over the top. Grate as much or as little as you want.Put the cookie sheet in the heated oven, and bake for 10 – 12 minutes, or until golden brown.

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Remove from the oven, and let cool for 3 minutes. Move flatbreads to a cutting board, and using a pizza slicer, slice each flatbread into 4 equal pieces.

Plate and serve. The preparation will serve 2 to 4 persons. Just double the recipe to make more servings.

How to Serve

This zucchini, smoked bacon, and mascarpone flatbread is best served warm, shortly after baking, when the edges are crisp and the cheese is creamy.

For lunch or a light dinner, serve it with a fresh green salad or a bowl of soup. The richness of the mascarpone and bacon pairs nicely with crisp vegetables and a light vinaigrette.

For an appetizer, cut the flatbreads into smaller squares or strips and arrange them on a serving platter.

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For another delicious variation, try our Vietnamese-Style Pork Banh Mi (Flatbread Version)⁠, which brings the flavors of a traditional banh mi sandwich to flatbread.

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Storing Leftovers

Refrigerator: Allow leftover flatbread to cool, then store it in an airtight container in the refrigerator for up to 3–4 days.

Reheating: Place the flatbread on a baking sheet and warm it in a 350°F oven for approximately 5–8 minutes, or until heated through. An air fryer can also help restore the crispy texture.

Freezing: Although you can freeze the cooked flatbread, the mascarpone and zucchini may change texture after thawing. For the best flavor and texture, enjoy it freshly baked or refrigerated.

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If you enjoy flatbreads loaded with savory toppings, try our Garlicky White Sauce Flatbread With Smoked Chicken & Roasted Vegetables⁠.

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Frequently Asked Questions

Can I use regular smoked bacon instead of apple-bourbon smoked bacon?

Yes. Applewood-smoked, hickory-smoked, or another favorite bacon will work. Each variety will give the flatbread a slightly different smoky flavor.

Do I need to cook the bacon before putting it on the flatbread?

Yes. Partially cooking the bacon before baking helps it finish cooking during the short baking time. Make sure the bacon is fully cooked before serving.

Do I need to cook the zucchini first?

No. The zucchini is shaved into thin ribbons using a vegetable peeler, allowing it to cook quickly in the oven.

Can I use a different cheese instead of mascarpone?

Cream cheese or ricotta can be used, but the flavor and texture will be different. Mascarpone has a particularly smooth, rich consistency that works well as the base for this flatbread.

Can I prepare the flatbread ahead of time?

You can partially cook the bacon, mince the shallots, and prepare the mascarpone mixture ahead of time. Refrigerate the prepared ingredients separately, then assemble and bake the flatbreads shortly before serving.

How do I keep the flatbread from becoming soggy?

Pat the zucchini dry before shaving it into ribbons, avoid adding too much olive oil, and bake until the edges are golden and crisp.

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