Apple, Honey & Caramelized Onion Flatbread Pizza
photo by Probably This
- Ready In:
- 1hr 10mins
- 1 prepared pizza crust (whole wheat recommended)
- 2 tablespoons olive oil
- 2 large yellow onions, diced
- 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup cornmeal (as needed)
- 1 Granny Smith apples or 1 honey crisp apple, finely sliced
- 4 ounces brie cheese, cubed
- 1⁄2 cup mozzarella cheese, shredded
- 1⁄8 cup parmesan cheese, shaved or 1/8 cup parmesan cheese, grated
- 2 tablespoons honey
- 2 tablespoons parsley, finely chopped (optional)
- First, the long part requiring patience: make the caramelized onions for your pizza. Heat the olive oil over medium heat and add the onions, rosemary, salt, and pepper. Stir to combine thoroughly. Cook over medium until the onions become translucent. Then turn down the heat and cook slowly, stirring frequently, until golden and irresistibly fragrant. Remove from heat. That was the hard part!
- Preheat your oven to 450 degrees.
- Assemble your pizza: spray your your pan/stone lightly with cooking oil, then sprinkle it scantly with the cornmeal. Spread your prepared pizza dough over this in a circle (or awkward oval like mine). Top this with your caramelized onions. Next arrange the apple slices--I did a mix of finely sliced "honey crisp" and "granny smith" apple, using just a bit less than one apple total. Top the apple layer with the cheeses: first the brie, then just a bit of mozzarella, then the parmesan. Drizzle the pizza lightly with a good honey. Then sprinkle artistically with parsley because you've now committed to this strange pizza.
- Cook this in the preheated oven for 15-25 minutes, or until the crust is slightly crisp and the cheeses begin to turn golden-brown. Enjoy!
- Tip: a sprinkle of crushed red peppers or drizzle of extra honey and sriracha never hurts!
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RECIPE SUBMITTED BY
<p>I'm an academic who enjoys spending time at libraries and archives, but also looks forward to relaxing and experimenting in the kitchen. I love vegetables, keep mostly vegetarian, and believe fervently in the delicious powers of garlic.</p>