You may barbecue year-round or wait until spring brings pleasant weather.
Hello grilling season! Start with this simple grilled flatbread dish with double the cheese, hidden bacon bits and a zesty shaved asparagus and rocket salad.
Heat grill to medium-high (400–450°F). Cook bacon in a large skillet on medium for 8–10 minutes until crisp. Drain on paper-towel-lined plate. Cut bite-sized pieces.
Lay 1 asparagus spear flat against a cutting board and grip the base with your hand. Create thin ribbons by peeling asparagus from base to tip. Give yourself about 2 cups.
Divide dough twice. Stretch each section into a 1/4-inch-thick 12-by-7-inch rectangle. Evenly coat tops and bottoms with 2 tablespoons oil.
Place dough on grates. Grill uncovered for 2–3 minutes until bottom has grill marks and top is puffy and dry. Flip and top flatbreads with bacon and cheese. Grill uncovered for 2–3 minutes until mozzarella melts and bottom grill marks appear.
Whisk vinegar, pepper, salt, and remaining 1 tablespoon oil in a large basin. Toss asparagus and rocket. Spread veggie mixture on flatbreads. Slice each flatbread four times.