Autumn Glory Apple Flatbread with Caramelized Onions and Ricotta
  • CourseAppetizers, Desserts
  • CuisineKid-Friendly, Vegetarian
Servings
8slices
Servings
8slices
Ingredients
Dough
  • 1 3/4cups all-purpose flour
  • 1tsp salt
  • 2/3cup warm water105 to 110 F
  • 2tsp active dry yeast
Pizza
  • 3tbsp olive oil
  • 1 onionthinly sliced
  • salt & pepperto taste
  • 3/4 cup part skim ricotta cheese
  • 1/2tsp fresh thymeminced
  • 2 Autumn Glory apples
  • 1cup loosely packed arugularinsed and well dried
Instructions
  1. For the dough, stir together the flour and salt in a medium bowl, then make a well in the center.
  2. Pour the warm water into the well and stir in the yeast. Let sit until frothy, about 5 minutes.
  3. Stir together the wet and dry ingredients to form a cohesive dough.
  4. Knead the dough until smooth, 2 to 3 minutes, adding a bit more flour if needed.
  5. Put the dough in a lightly oiled bowl and turn it to coat with oil.
  6. Cover the bowl with a kitchen towel and set aside in a warm place until doubled in bulk, about 1 hour.
  7. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat, add the onion and cook, stirring occasionally, until translucent and partly tender, about 5 minutes.
  8. Season the onion lightly with salt and pepper.
  9. Cover the skillet, reduce the heat to medium-low, and cook until the onions are nicely browned and quite tender, 30 to 35 minutes longer, stirring occasionally. Set aside.
  10. Preheat the oven to 375 F. Lightly oil a rimmed baking sheet.
  11. Turn the risen dough out onto a lightly floured work surface and punch it down.
  12. Roll the dough into a rectangle about 10 by 14 inches; if the dough begins to spring back, let it rest for a few minutes before continuing to roll it out.
  13. Transfer the dough to the baking sheet.
  14. Stir together the ricotta cheese, thyme, and a good pinch each of salt and pepper in a small bowl.
  15. Spread the ricotta over the dough, leaving a 3/4 inch border around the edge. Scatter the caramelized onion over the ricotta.
  16. Halve and core the apples, cutting each half into 1/8 inch slices. Arrange the slices over the base. Brush or drizzle the remaining 1 tablespoon of oil over the apples.
  17. Bake the flatbread until the dough is lightly browned around the edges and the apples are tender, about 20-25 minutes.
  18. Let cool for a few minutes in the pan before scattering the arugula over and cutting into pieces to serve.
Recipe Notes

A flatbread pizza recipe that is just as healthy as it is delicious! The perfect meal or appetizer for the family to share 🙂

Enjoy!

xoxo The Produce Mom