Last year, in July of 2021, I started making one flatbread pizza a week. I’m not sure how I settled on the idea, but I ran with it. At the end of the year, I had made 27 different flatbreads, never repeating a single recipe. I am continuing the trend this year, and documenting those recipes here.
This week: Brie, Onion, Apple, and Prosciutto
1: Spread some honey (about 1 tbsp on each flatbread) and sprinkle a little red pepper flake
2: Add some caramelized onions
3: Add a layer of thinly sliced apples and some brie
4: Sprinkle some prosciutto on top
5: Place in the oven at 425 for about 9 minutes
6: Slice it up and enjoy
I enjoyed this one, as did the wife. It is sweet, and salty, with just a hint of spice. It is also pretty damn good cold the next day.