Another flatbread? Love it. With rosemary? Go on. And apples?
I’m all over it.
This was part of my Oxfam World Food Day menu from October 16th.
♫ Suggested listening: something about apples. ♫
Click to listen: A Tribe Called Quest: “Bonita Applebum”
This recipe adapted from Leanne Bakes.
- Flatbread or pizza dough (same thing)
- One to two apples (I used Fuji)
- Fresh rosemary
- Sea salt
It helps to have an adorable sous-chef.
Preheat your oven to 425.
When you’ve finished making it (or taking it out of the package from Trader Joe’s), roll out your dough on a well-floured surface into a rectangle (or, if you’re me, an amorphous blob), and place on greased baking sheet or parchment paper. Or, if you’re feeling adventurous, you can try to grill it.
Brush dough with olive oil.
Slice apples super thinly, and arrange on the dough however you like.
I then brushed the tops of the apples with a mixture of olive oil and honey, and finished with a sprinkling of freshly ground sea salt (just a bit), and rosemary.
Bake for 20 – 30 minutes, depending on your preferences and your oven.
Since there were a lot of people over for dinner that night, I made two, one with a whole wheat crust, to see what people preferred. Different eaters had different favorites… experiment for yourself and see what works for you!