Best For: Appetizers
Yield: 2 small flatbreads
- 1 ball of pizza dough, cut in half and left to proof in an oiled bowl for 1 hour at room temperature
- All-purpose flour
- Semolina flour (to prevent sticking)
- ¼ cup olive oil, plus more for drizzling
- 2 medium sweet onions, cut in half and thinly sliced
- 6 garlic cloves, thinly sliced
- ½ cup sherry or Marsala wine
- 6 oz. (about 2 cups) grated Gruyère
- 2 small apples, thinly sliced (we like Fuji, Honeycrisp, or SnapDragon®)
- Flakey sea salt
- Fresh black pepper to taste
- Fresh herbs (parsley, thyme) or micro greens
- Preheat oven to 500º F with a pizza stone. If you do not have one, put two baking sheets in the oven while heating.
- Roll each dough ball into a long oval or rectangle on a floured surface. Make sure that the dough is stretched thin.
- If you're using a pizza stone, sprinkle a decent amount of semolina flour onto a pizza peel and transfer the dough on top. The semolina flour will prevent sticking. If you're using a baking sheet, do not use semolina (it will burn).
- Heat the olive oil in a sauté pan over medium heat. Add onions, garlic, and ¼ cup of water. Cook for 10-12 minutes, stirring occasionally, until lightly golden and soft. Add the wine and cook for another 6-8 minutes, until deeply golden and caramelized. Allow onions to cool to room temperature before using.
- Pizza Stone: Transfer the dough to the semolina-dusted pizza peal. Shake gently to make sure the dough does not stick.
- Baking Sheet: Remove baking sheets from the oven and carefully transfer the dough to each sheet.
- Spread an even layer of onions over the dough. Top with Gruyère and apple slices, then bake for 6-8 minutes. Rotate halfway if needed, until the dough is crisp and golden.
- After removing from the oven, add flaky salt and pepper. Drizzle with extra olive oil and garnish with herbs and microgreens. Allow to cool slightly before cutting.