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Rustic, yet simple, this appetizer is fantastically full of fall-like savory flavor. Fall Flatbread will be a fan-favorite for sure. Yellow and red onions, fanciful fennel, and fragrant thyme leaves reach their flavor bests atop a layer of tangy Dijon mustard and melty provolone cheese. And when it is all unforgettably elevated with a fumbling of flamboyant fontina cheese... well, it is just flat-out fabulous! Fix Fall Flatbread for your family and friends and they will become fanatical followers for sure. It's a fittingly flavorful fall find!
Rustic, yet simple, this appetizer is fantastically full of fall-like savory flavor. Fall Flatbread will be a fan-favorite for sure. Yellow and red onions, fanciful fennel, and fragrant thyme leaves reach their flavor bests atop a layer of tangy Dijon mustard and melty provolone cheese. And when it is all unforgettably elevated with a fumbling of flamboyant fontina cheese... well, it is just flat-out fabulous! Fix Fall Flatbread for your family and friends and they will become fanatical followers for sure. It's a fittingly flavorful fall find!
Ingredients
- cornmeal optional, to taste
- flour to taste
- 1 (16-ounce) ball pizza dough room temperature
- 1 1/2 tablespoons Dijon mustard
- 4 ounces provolone cheese thinly sliced
- 1 small yellow onion thinly sliced
- 1 small red onion thinly sliced
- 1 small bulb fennel cored, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 ounces fontina cheese coarsely grated
- flat-leaf parsley optional, to taste, finely chopped, for garnish
Directions
- Preheat the oven to 475-500 degrees F.
- Dust an 18x26-inch baking sheet with the cornmeal or line it with parchment paper.
- Using the flour, lightly dust a clean work surface.
- On the prepared work surface, add the pizza dough and roll it into a 14-inch oval.
- Transfer the pizza dough to the prepared baking sheet.
- Evenly spread the Dijon mustard on top of the dough.
- Evenly top the mustard layer with the provolone cheese.
- In a large bowl, add the yellow onions, the red onions, the fennel, the thyme, the olive oil, the salt, and the black pepper and toss until well-combined.
- Add the fontina cheese to the onion mixture and fold to combine.
- Evenly add the onion mixture over the provolone cheese layer.
- Bake until the crust is golden-brown and the vegetables are just tender, about 10-12 minutes.
- Transfer the flatbread from the oven to a wire rack.
- Serve sprinkled with the parsley.
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