Bake Time: 5-10 minutes
Yield: 2 small flatbreads
Serves: 4-6

 

Ingredients

Dough

• 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)

Toppings

• 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

 

Directions

Dough

1. Preheat oven to 500º F with a pizza stone. If you do not have one, put two baking sheets in the oven while heating.
2. Roll each dough ball into a long oval or rectangle on a floured surface. Make sure that the dough is stretched thin.
3. 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).

Toppings

1. 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.

Assembly

1. Pizza Stone: Transfer the dough to the semolina-dusted pizza peal. Shake gently to make sure the dough does not stick.
2. Baking Sheet: Remove baking sheets from the oven and carefully transfer the dough to each sheet.
3. 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.
4. 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.