Bacon, Apple, and Date Flatbreads
By Jessica RudolphPublished on August 23, 2022
Time
50 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil 4 ounces (½ cup) mascarpone cheese 2 tablespoons warm tap water 1 teaspoon minced fresh rosemary ½ teaspoon table salt, divided½ teaspoon pepper, divided1 pound pizza dough, room temperature6 slices cooked bacon, crumbled2 ounces pitted dates, chopped (⅓ cup)8 ounces fontina cheese, shredded (2 cups)1 red apple, cored, halved, and sliced thin½ cup thinly sliced red onion
Before You Begin
If the dough springs back in step 2, let it rest for a few minutes before trying to roll it again.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with oil. Combine mascarpone, warm water, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl.
- Divide dough into 4 equal pieces. Roll each piece into 5 by 7-inch rectangle and transfer to prepared sheet. Spread 2 tablespoons mascarpone mixture on each rectangle, leaving ½-inch border. Sprinkle evenly with bacon, dates, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper, then top with fontina, apple, and onion.
- Bake until cheese is melted and crust is golden, 12 to 14 minutes, rotating sheet halfway through baking. Let flatbreads cool on sheet for 5 minutes. Slice and serve.
Time
50 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil
4 ounces (½ cup) mascarpone cheese
2 tablespoons warm tap water
1 teaspoon minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon pepper, divided
1 pound pizza dough, room temperature
6 slices cooked bacon, crumbled
2 ounces pitted dates, chopped (⅓ cup)
8 ounces fontina cheese, shredded (2 cups)
1 red apple, cored, halved, and sliced thin
½ cup thinly sliced red onion
Ingredients
2 tablespoons extra-virgin olive oil
4 ounces (½ cup) mascarpone cheese
2 tablespoons warm tap water
1 teaspoon minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon pepper, divided
1 pound pizza dough, room temperature
6 slices cooked bacon, crumbled
2 ounces pitted dates, chopped (⅓ cup)
8 ounces fontina cheese, shredded (2 cups)
1 red apple, cored, halved, and sliced thin
½ cup thinly sliced red onion
Ingredients
2 tablespoons extra-virgin olive oil
4 ounces (½ cup) mascarpone cheese
2 tablespoons warm tap water
1 teaspoon minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon pepper, divided
1 pound pizza dough, room temperature
6 slices cooked bacon, crumbled
2 ounces pitted dates, chopped (⅓ cup)
8 ounces fontina cheese, shredded (2 cups)
1 red apple, cored, halved, and sliced thin
½ cup thinly sliced red onion
Why This Recipe Works
A mixture of chopped dates and crispy bacon tucked beneath the melty cheese baked sweet and smoky flavor into every bite of these flatbreads.
Before You Begin
If the dough springs back in step 2, let it rest for a few minutes before trying to roll it again.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with oil. Combine mascarpone, warm water, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl.
- Divide dough into 4 equal pieces. Roll each piece into 5 by 7-inch rectangle and transfer to prepared sheet. Spread 2 tablespoons mascarpone mixture on each rectangle, leaving ½-inch border. Sprinkle evenly with bacon, dates, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper, then top with fontina, apple, and onion.
- Bake until cheese is melted and crust is golden, 12 to 14 minutes, rotating sheet halfway through baking. Let flatbreads cool on sheet for 5 minutes. Slice and serve.
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