Recipes - Gravenstein Apple Fair 2016

Alsatian-Inspired Flatbread with Gravenstein Apples
Chef Anne Cornell Krauss
Serves 2

2  tsp          olive oil
8 ounces     pizza dough at room temperature
¼  cup        crème fraîche
1 slice         bacon, cut into 1/4” pieces and sautéed until cooked but not crisp
1 tsp           minced fresh thyme
¼ cup         thinly sliced sweet white onion
¼ cup         grated Valley Ford Estero Gold
1                Gravenstein apple, thinly sliced on a mandoline
2 tsp           sugar
1 Tbsp         fresh parsley, chopped

Preheat oven to 500° F.

Heat a 8x8” grill pan over medium high heat. Stretch dough to fit the grill pan, brush with the oil and grill 3-5 minutes on the first side until grill marks appear and dough starts to turn golden brown. Flip dough and cook for another 3 minutes. Transfer to a sheet pan.

Drop dollops of the crème fraîche evenly around the dough, then spread gently using the back of a spoon or spatula. Scatter the bacon, thyme, onion and grated cheese over the top. Layer the apple slices, slightly overlapping them. Sprinkle with the sugar.

Bake for 7-10 minutes. Check flatbread and remove when edges are golden and bottom is crisp. Cut into pieces, sprinkle with the parsley and serve.


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