Flatbread — Brie, Onion, Apple, Prosciutto

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.

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