About
Rustic, yet simple, this appetizer is fantastically full of fall-like savory flavor. Fall Flatbread will be a fan-favorite for sure. Yellow and red onions, fanciful fennel, and fragrant thyme leaves reach their flavor bests atop a layer of tangy Dijon mustard and melty provolone cheese. And when it is all unforgettably elevated with a fumbling of flamboyant fontina cheese... well, it is just flat-out fabulous! Fix Fall Flatbread for your family and friends and they will become fanatical followers for sure. It's a fittingly flavorful fall find!
Ingredients
- cornmeal, optional, to taste
- flour, to taste
- 1 (16-ounce) ball pizza dough, room temperature
- 1 1/2 tablespoons Dijon mustard
- 4 ounces provolone cheese, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 small red onion, thinly sliced
- 1 small bulb fennel, cored, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 ounces fontina cheese, coarsely grated
- flat-leaf parsley, optional, to taste, finely chopped, for garnish
Directions
Step 1 -Preheat the oven to 475-500 degrees F.
Step 2 -Dust an 18x26-inch baking sheet with the cornmeal or line it with parchment paper.
Step 3 -Using the flour, lightly dust a clean work surface.
Step 4 -On the prepared work surface, add the pizza dough and roll it into a 14-inch oval.
Step 5 -Transfer the pizza dough to the prepared baking sheet.
Step 6 -Evenly spread the Dijon mustard on top of the dough.
Step 7 -Evenly top the mustard layer with the provolone cheese.
Step 8 -In a large bowl, add the yellow onions, the red onions, the fennel, the thyme, the olive oil, the salt, and the black pepper and toss until well-combined.
Step 9 -Add the fontina cheese to the onion mixture and fold to combine.
Step 10 -Evenly add the onion mixture over the provolone cheese layer.
Step 11 -Bake until the crust is golden-brown and the vegetables are just tender, about 10-12 minutes.
Step 12 -Transfer the flatbread from the oven to a wire rack.
Step 13 -Serve sprinkled with the parsley.
