Bacon, Apple, Onion & White Cheddar Flatbread

I’m so excited to share one of my favorite flatbread recipes with you today. Serving this crunchy flatbread at your next party with have your guests losing their minds over how good it is!  The smoky flavor of the bacon collides perfectly with the sweet, tart punch of the apple and hint of fresh thyme. Right before serving I love to drizzle a thick balsamic vinegar over each slice, then sit back and enjoy. That little addition of balsamic perfectly rounds out all of the great flavors going on in this flatbread. It’s heavenly. 

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Let’s take a few moments to break down some of the steps involved in this recipes. Complete recipe to follow these steps.

Step 1 – Braise the Bacon

Who doesn’t love a pizza topped with bacon? But even more when that pizza is topped with bacon that’s been cooked in wine! Yep, I said it. These beautiful slabs of delicious pork are slowly braised in white wine. It’s a sweet melody to my soul! I can almost hear the angels up in heaven singing. 

Make sure not to over cook the bacon, when braising it. It tends to get a little chewy. Plus you will be cooking it again once the whole pizza get baked. Note: reserve your bacon juices. I like to keep a small amount in the pan. The rest of the juice, I keep in a small bowl for adding to the onions, once they’ve cooked down a bit. It creates this amazing sauce!

Set the bacon aside to drain on a few paper towels. Once slightly cool, chop into small, bites-sized pieces.

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Step 2 – Slice up the Onions & Garlic

Prep the onions, garlic and thyme. Thyme gets added to the caramelized onions towards the end of the cooking process. I also like to reserve some extra thyme to sprinkle on the entire pizza as it goes into the oven.

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Step 3 – Cooked the Onions & Garlic

This recipe is all sorts of goodness! Cooking the onions in the juice/rendered fat acts as a flavorful oil for the onions. Then when the onions have been cooked down, I added the some of the reserved bacon juice and continue to cook down until it’s a nice thick sauce. I never said this was a healthy recipes people, just crazy good!

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Step 4 – Add Thyme

Once you’ve added the thyme, cooked for a minute or so more, then set the onions aside.

After this, I like to cook down my balsamic vinegar, with a small amount of sugar, until it’s a thick syrup.

I also, peel and slice up my apples. I reserve them in a bowl of water and lemon juice to keep them from browning.

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Step 5 – Roll Out the Dough

The dough can really cop a big attitude some days if it’s not handled right. You never want to over work your dough before you start rolling, as it gets tough and less pliable. 30 minutes before I’m going to start my recipe, I like to pull out my dough, place it in a lightly oiled bowl, then cover it in plastic. Letting it sit out in room temperature helps to loosen up the gluten, making it easier to work with. 

Make sure to roll your dough on a well-floured surface.

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

I cut my dough in half this time and did two smaller flatbreads. You can do what ever you want. One large, round flatbread… one large rectangular flatbread… mini-individual flatbreads… it’s up to you. 

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any KindBacon, Apple, Onion & White Cheddar Flatbread | Designs of Any KindBacon, Apple, Onion & White Cheddar Flatbread | Designs of Any KindBacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Step 6 – Oil your dough

Once you get your flatbread dough nice and thinly rolled out, spread a thin layer of oil over then entire surface. I also like to lightly sprinkle some salt over the dough before adding the ingredients.

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Steps 7 & 8 – Bake flatbread in two steps (not pictured)

Your oven should be at 450 degrees.  

Sprinkle the caramelized onions on top of the dough, leaving a thin 3/4 inch edge for the crust. Place flatbread in the oven for it’s first baking. The onions help to weigh the dough down, so it doesn’t puff up too much, but allows the center of the crust to get cooked before adding the remaining ingredients. Bake for 10 minutes.

Turn oven down to 400 degrees. Top flatbread with apples, bacon, cheese and remaining chopped thyme. Bake for another 10 minutes or until crust is golden brown.

Drizzle flatbread with balsamic vinegar, slice and serve!

 

Bacon, Apple, Onion & White Cheddar Flatbread | Designs of Any KindBacon, Apple, Onion & White Cheddar Flatbread | Designs of Any Kind

Bacon, Apple, Onion & White Cheddar Flatbread
Serves 3
A full-flavored flatbread that pairs perfectly with Chianti, Pinot Noir, or any Italian White Wine, such as Pinot Grigio. Of course, you can never go wrong with a lovely Rose!
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 1 pre-made pizza dough. I like to use Trader Joe's pizza dough.
  2. 4 slices thick bacon
  3. 1/2 cup white wine
  4. 1 medium onion, thinly sliced
  5. 2 T chopped fresh thyme or 1T dried thyme
  6. 1 Granny Smith apple, peeled, cored and thinly sliced. Reserve in a bowl with water and lemon juice to avoid browning. Drain when ready.
  7. 2 tbsp olive oil. I used Avocado oil for a healthy touch
  8. 1/2 cup grated white cheddar
  9. 1/2 cup balsamic vinegar
  10. 1 tbsp sugar
  11. Salt and Pepper
Instructions
  1. 1. Pull out pre-made dough 30 minutes prior to cooking the bacon. Place in a well oiled bowl and cover with plastic wrap. Let sit on kitchen counter as you prepare ingredients.
  2. 2. Turn oven on to 450 degrees.
  3. 3. Cook bacon in a skillet on medium heat for 5 minutes. Add 1/2 cup white wine, cover and cook for 5 minutes, on medium-low heat. Place bacon on paper towels to drain. Set aside to cool. Once cool, cut into small, bite-size pieces. Reserve most of the bacon juice, leaving a small amount in the pan (about 1/4 cup).
  4. 4. Add onions and garlic to the same pan used for cooking the bacon. Saute on medium until slightly soft. Stir often to avoid burning the garlic. Add reserved bacon liquid (1/3 cup) back into the pan. Continue cooking, as the liquid reduces down to a thick sauce. Add 1 tbsp thyme, then set onion mixture aside. If using dried thyme, cook mixture a few minutes longer.
  5. 5. Add 1/2 cup balsamic vinegar and 1 tablespoon sugar to a small sauce pan. Cook on medium heat until vinegar is reduced by half. Should have the consistency of a thick syrup. If it gets to thick, add a touch of water.
  6. 6. On a well floured surface, roll out dough to desired size and thickness. Coat entire surface of dough with olive oil. If using a sheet pan, coat pan with oil and place dough on pan.
  7. If using a pizza stone, make sure stone has been properly heated in the oven. Place dough on stone.
  8. 7. Top dough with onions, leaving 1 inch edge for crust. Place in oven and bake for 10 minutes.
  9. 8. Top dough with remaining ingredients (apples, bacon, white cheddar and remaining 1 tbsp thyme) Bake for 10 minutes.
  10. 9. Drizzle flat bread with balsamic vinegar syrup, slice and serve.
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