Prawn and Brie Flatbread

Canada’s longest running restaurant chain is celebrating local food this summer, and that’s something we can all get behind. Their new Celebrate BC summer menu features locally sourced, fresh ingredients like blueberries, Lois Lake steelhead, potatoes, and of course brie, as featured in this delicious flatbread recipe. It’s only available in White Spot restaurants until September 7, but now you can make it anytime you please with this recipe.

  • By Chef Danny Markowicz, White Spot
  • June 22, 2015
  • Yield: 4 flatbreads


Chili Oil

½ cup olive oil

1 tsp garlic, finely chopped

1 tsp chili flakes


Back Bacon Bits

2 slices side bacon, ¼ inch pieces

4 slices back bacon, ¼ inch pieces


Chargrilled Baby Zucchini

8 pieces baby zucchini, trimmed and cut in half lengthwise

½ tsp white balsamic vinegar

½ tsp olive oil

Pinch of salt and freshly cracked black pepper


Lemon Prawns

16 pieces prawns, cut in half lengthwise

½ tsp lemon juice

½ tsp olive oil

Pinch of freshly cracked black pepper




4 Flatbreads (Naan bread works great, or your favorite pizza crust)

4 Tbsp Chili Oil

16 slices Brie, thinly sliced (we use Little Qualicum Cheeseworks from Parksville)

½ cup Mozzarella, shredded

½ cup Back Bacon Bits

8 pieces Chargrilled Baby Zucchini

16 pieces Lemon Prawns

6 Heirloom Tomatoes, cut in half


Chili Oil can be purchased or you can make your own. Simply heat light olive oil over medium heat and add finely chopped garlic and chili flakes.

When garlic is just starting to turn golden, remove from the heat and allow to cool. Keep refrigerated for a week.

Back Bacon Bits are another easy one to do ahead of time. All you need to do is finely dice side bacon and back bacon.

Add the side bacon to a pan and slowly cook over medium heat. Stir occasionally to ensure it doesn’t clump together.

When the bacon is almost crisp, add the back bacon to the pan and allow it to sizzle and get crispy around the edges. Cool and drain excess fat.

Chargrilled Baby Zucchini adds a nice complexity to this flatbread. Simply wash and trim the ends of the baby zucchini and cut in half. Dress them with the white balsamic vinegar and olive oil, and a pinch of salt and fresh cracked black pepper.

BBQ over high heat, placing them flat side down. This will give nice charred marks and will look and taste great on your flatbread.

Lemon Prawns are carefully cut in half as if you were going to butterfly them. Once the prawns are cut they can be lightly seasoned, with a touch of oil, lemon juice and fresh cracked black pepper.

To assemble, lay the flatbread bases out on a clean countertop, and add 1 tbsp. of chili oil to each one, spreading the oil out right to the edges.

Add the sliced brie and mozzarella cheese, followed by the back bacon bits, trying to spread the ingredients out evenly.

Arrange the grilled zucchini overtop, showing off the nice grill marks. Add the seasoned/raw prawns, but don’t overlap them so they cook evenly.

Finally, cut some small beautiful local heirloom tomatoes in half and place them attractively over the top.

If you like, a little salt and pepper on the tomatoes makes them sing.

Bake at 400°F for 6-8 minutes until the flatbread base is crisp, the prawns are fully cooked and the cheese is melted.

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