Why You’ll Love This Recipe
The Brie and Apple Flatbread combines the richness of melted Brie with the natural sweetness of apples and the herby freshness of sage. Drizzling a touch of honey on top adds just the right amount of sweetness to complement the savory flavors. This flatbread is not only simple to make but also a delightful mix of textures and tastes. It’s the perfect crowd-pleasing dish for any occasion, from a cozy dinner at home to a party appetizer.
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 1 pound pizza dough
- 2 small McIntosh apples (peeled, cored, thinly sliced)
- 6 ounces Brie cheese (rind removed and sliced)
- 1 tablespoon chopped fresh sage
- Honey (for drizzling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 425°F (220°C) and move the rack to the middle of the oven.
- Add the olive oil to your sheet pan or pizza stone and stretch out the pizza dough. Make sure there’s enough oil on the bottom to prevent the flatbread from sticking.
- Arrange the Brie slices evenly on the dough, leaving a ½-inch border around the edges.
- Top the Brie with the thinly sliced apples and chopped sage.
- Bake for 15-20 minutes, or until the dough is golden brown on the bottom and edges, and the cheese has fully melted.
- Remove from the oven, drizzle honey on top, and place the flatbread on a cutting board.
- Slice into 10 pieces and serve while hot.
Servings and Timing
- Servings: 10
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Cheese Options: While Brie is the star of this recipe, you can substitute it with other creamy cheeses like Camembert or goat cheese for a different flavor.
- Fruit: Switch up the apples with pears or figs for a seasonal twist.
- Herbs: Fresh thyme or rosemary can be used in place of sage for a different herbal note.
- Crust: If you prefer a thinner, crispier base, you can roll the dough out thinner, or use a pre-made flatbread.
Storage/Reheating
- Storage: Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the flatbread in a 350°F (175°C) oven for 8-10 minutes, or until heated through. For extra crispiness, you can reheat it in a toaster oven or under the broiler for a minute or two.
FAQs
Can I use a different type of dough for this flatbread?
Yes, you can use store-bought naan, pita, or even a gluten-free pizza dough for a different base.
Is there a substitute for McIntosh apples?
McIntosh apples are sweet and tart, but you can substitute them with any firm, sweet apple like Gala, Fuji, or Honeycrisp.
Can I make this flatbread ahead of time?
You can prepare the flatbread in advance, but it’s best to bake it fresh for the best texture. If making ahead, store the toppings separately and assemble just before baking.
Can I use pre-sliced Brie cheese?
Yes, you can use pre-sliced Brie for convenience, but ensure the slices are thin for an even melt.
What type of honey should I use?
Any type of honey will work, but for a stronger flavor, consider using raw or orange blossom honey.
Can I add any protein to this flatbread?
Yes, you can top the flatbread with crispy bacon, prosciutto, or even chicken for a more filling dish.
How do I prevent the dough from sticking?
Be sure to oil your sheet pan or pizza stone generously, and consider using parchment paper as an additional barrier to prevent sticking.
Can I bake this on a pizza stone?
Yes, a pizza stone will help achieve a crispier crust. Just make sure to preheat the stone in the oven before placing the dough on it.
How do I know when the flatbread is done?
The flatbread is done when the edges are golden brown and crispy, and the cheese is melted and bubbly.
Can I make the flatbread without sage?
Yes, if you’re not a fan of sage, you can skip it or replace it with another fresh herb like thyme or rosemary.
Conclusion
Brie and Apple Flatbread is an easy yet elegant dish that combines the best of sweet and savory. The creamy Brie, tart apples, and fragrant sage all come together beautifully on a crispy pizza dough, topped off with a drizzle of honey for the perfect finishing touch. Whether you’re serving it as an appetizer or as a main dish, this flatbread is sure to impress with its unique flavors and satisfying texture.
Brie and Apple Flatbread Recipe
- Total Time: 35 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A savory flatbread made with creamy Brie cheese, crisp apples, fresh sage, and honey, all baked on pizza dough for a delightful sweet and savory balance.
Ingredients
3–4 tablespoons extra virgin olive oil
1 pound pizza dough
2 small McIntosh apples (peeled, cored, thinly sliced)
6 ounces Brie cheese (rind removed and sliced)
1 tablespoon chopped fresh sage
Honey (for drizzling)
Instructions
- Preheat the oven to 425°F (220°C) and move the rack to the middle of the oven.
- Add the olive oil to your sheet pan or pizza stone and stretch out the pizza dough. Make sure there’s enough oil on the bottom to prevent the flatbread from sticking.
- Arrange the Brie slices evenly on the dough, leaving a ½-inch border around the edges.
- Top the Brie with the thinly sliced apples and chopped sage.
- Bake for 15-20 minutes, or until the dough is golden brown on the bottom and edges, and the cheese has fully melted.
- Remove from the oven, drizzle honey on top, and place the flatbread on a cutting board.
- Slice into 10 pieces and serve while hot.
Notes
For a crispy crust, preheat the pizza stone before using it.
Leftover flatbread can be stored in an airtight container in the fridge for up to 3 days.
If you prefer a thinner, crispier base, roll out the dough thinner or use a pre-made flatbread.
Try different fruit options like pears or figs for seasonal variations.
To reheat, place in a 350°F (175°C) oven for 8-10 minutes, or use a toaster oven for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
