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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.