All I can think right now is sleeeeeep. This is partly because I haven’t had enough sleep, and partly because my mind is freed up from it’s previous chant of caaaaarrbbss. Because I made flatbread. It’s really more of a pizza, but because I think the flavor works better in small appetizer-sized portions than in a full-slice-lunch-or-dinner situation, I’m calling it flatbread. Unless you can’t get enough of blue cheese, in which case, add a green salad and you’ve got yourself a meal for four.
If you really don’t like blue cheese, the apples and onion pair really well with cheddar and gouda, so feel free to make the recipe with those instead (and double the volume of cheese, since they’re less, shall we say, assertive than blue cheese).
- 1½ cups flour
- 1 teaspoon table salt
- ¾ teaspoon active dry yeast
- ½ cup lukewarm water
- 1/12 tablespoon olive oil, divided + more for brushing the pan
- 1 red onion
- 1 small apple (I prefer gala or jazz)
- 1 tbsp blue cheese (or more if you like)
- 1 tbsp grated parmesan
- ¼ tsp chili flakes, optional
- Stir the flour, 1 tsp salt and yeast, in a large bowl. Add water and 1 tbsp olive oil, stirring mixture into as close to a ball as you can. Dump onto a lightly floured work surface, or do as I do and continue to knead in the bowl. Knead till it forms a smooth ball.
- Lightly oil the bowl and the dough. Cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.
- Take the dough out onto a lightly floured surface (If you don't want to dirty your countertop, a large, smooth cutting board works well). Gently press the air out of the dough with the palm of your hands and then fold the the dough into a ball. Cover with the plastic wrap and let it sit for another 20 minutes.
- Meanwhile, preheat the oven to 475 degrees F and prep the toppings: slice the onions into half moons. Heat the remaining ½ tbsp oil in a medium pan and add the onions. Saute for 5 minutes over medium-high heat till the onions have softened and are browned in spots. Turn off the heat. Slice the apples and add these to the pan along with a pinch of salt, tossing to lightly coat the apples with oil.
- Assemble the pizza: Place the dough on a lightly oiled baking sheet and stretch out into a thin rectangle (the shape doesn't matter so much, just try and get the dough stretched so it's about ¼ inch thick). Arrange the onion and apple over the pizza and crumble over the blue cheese. Sprinkle over the parmesan and chili flakes, if using.
- Place in the oven and bake for 10-12 minutes.