Smoked Bacon and Mushroom Flatbread

First, preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.

Next, cover your baking sheet with a layer of aluminum foil to make cleanup easier.

Then, heat 1 tablespoon of olive oil in a medium-sized pan over a moderate heat source, and add sliced mushrooms and minced garlic to the pan. Sprinkle a pinch of salt and black pepper over the mixture, and stir until the mushrooms release their liquid and it evaporates, taking about 10 minutes to complete. Remove the pan from heat and set the mushroom mixture aside.

After that, heat an additional 1 tablespoon of olive oil in a large skillet over high heat until it reaches a very hot state, and carefully place asparagus spears into the skillet. Cook, stirring occasionally, until the asparagus pieces have a rich brown color (almost but not quite burnt in spots), taking around 8 minutes to achieve. Remove the asparagus from the skillet and set it aside.

Then, reduce the heat to a lower setting, and cook crispy bacon pieces in the same skillet until they reach a crunchy state, stirring frequently. As you cook, allow excess grease to drain off for an even crisper texture.\nOnce the bacon is done, remove it from the skillet and place it on a paper towel-lined plate. Use the paper towels to gently blot any remaining grease from the bacon pieces.

Next, position the flatbread crust on the prepared baking sheet, and spread a layer of marinara sauce evenly over the crust.

Spread the mushroom mixture uniformly over the pizza, followed by a layer of asparagus pieces.\nArrange the crispy bacon pieces on top of the pizza.

Sprinkle a generous amount of mozzarella cheese over the pizza, followed by Asiago cheese for added flavor.

Finally, bake the pizza in the preheated oven until the cheeses have melted and bubbled, taking around 12 to 15 minutes to complete.