If you're anything like me, you often find inspiration for suppers at home in menus at restaurants. That was the case here.
There's a flatbread at one of our favorite restaurants in town that's topped with a blend of Gorgonzola and mozzarella cheeses, caramelized onions, candied pecans, and Granny Smith apple slices, and it's SO delicious. It's the perfect size for me and the combination of textures and tastes is just unbeatable.
Since I became an ambassador for Krusteaz, I get the opportunity to test out lots of products, and I received a plethora of flatbread mixes with which to experiment. Obviously, the first thought that came to my mind was that delicious onion and apple flatbread from the restaurant.
I changed things up a little bit, using blue cheese and sliced almonds instead of Gorgonzola and pecans. The mix couldn't have been easier to put together, and if you have doubts as to whether something so easy could possibly yield delicious results, doubt no more. The flatbreads are crispy and flavorful, the perfect vehicle for any array of toppings. If you'd like a chance to win a Krusteaz gift set including 2 whole wheat flatbread mixes, 2 garlic and onion flatbread mixes, 2 Italian herb flatbread mixes, an apron, a kitchen timer, and a pizza cutter, leave me a comment below telling me your ideal combination of toppings and which mix you'd use for it. For bonus entries, you can do one or all of the following, just leave a separate comment for each:
*Follow Krusteaz on Twitter
*Like Krusteaz on Facebook
*Follow Krusteaz on Pinterest
*Follow Krusteaz on Instagram
I'll announce the winner in a week, on September 29th. Good luck! For more ideas, check out these ideas from Hostess with the Mostess, another Krusteaz ambassador:
**Family Friendly Flatbread Tacos
**Game Day Turnovers
**Thai Chicken Flatbread
**Grilled BBQ Chicken Flatbread
Apple, Blue Cheese, and Caramelized Onion Flatbread
Makes 2 8x11-inch flatbreads
- 1/4 cup + 2 tablespoons vegetable oil, divided use
- 1 onion, thinly sliced
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box Krusteaz flatbread mix--any variety will do!
- 1 cup very warm water (115-125 degrees F)
- 1 apple, thinly sliced
- 1/2 cup blue cheese crumbles
- 1/2 cup provolone, mozzarella, or other mild cheese, shredded
- 1/2 cup sliced almonds
Heat 2 tablespoons of the oil in a large skillet over medium heat, add the onion and sugar, and cook, stirring occasionally, until translucent and partly tender, about 5 minutes.
Season the onion with salt and pepper, cover the skillet, reduce the heat to medium-low, and cook until the onions are nicely browned and quite tender, 30 to 35 minutes longer, stirring occasionally. Set aside.
To make the flatbreads, preheat oven to 475 degrees F. Lightly grease 2 cookie sheets.
Stir together flatbread mix and yeast (enclosed in box).
Add warm water and oil, stirring until dough forms a ball.
Cover dough and let rest 10-20 minutes.
Shape dough by dividing into 2 equal portions.
With floured hands, pat out dough 1/8 to 1/4 -inch thick, forming desired shape.
Bake 5-7 or until slightly brown.
Remove from the oven then top each flatbread with a sprinkling of onions, sliced apples, blue cheese, shredded cheese, and almonds.
Return to the oven and bake 11-14 minutes more, or until the cheese is melted and the almonds are toasted.