Cheesy Pancetta Flatbread
Salty Italian bacon, caramelized onions and fontina cheese make this crisp-chewy flatbread unforgettable. Cut into small squares to make the perfect shareable snack or appetizer.
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PREP TIME: 15 minutes
COOK TIME: 30 minutes
SERVINGS: 18
TOTAL TIME: 45 minutes
Ingredients
1 medium sweet onion sliced
2 tablespoon butter
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon garlic minced
1 tablespoon paprika
1 teaspoon thyme
1 teaspoon pepper
1 1/2 cups shredded chicken rotisserie style
1 12 count package tortillas street taco size
Medium honeycrips apple or similar
6 ounces Bries cheese
Notes
Ease: Easy
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Instructions
Preheat oven to 400° and line a large rimmed baking sheet with parchment paper.
Heat 2 tablespoons of butter in large skillet over medium heat. Add sliced onions and cook until soft and caramelized, about 10 minutes. Remove from heat and set aside. Remove pizza dough from package and place on prepared baking sheet. Roll out into any desired freeform shape. Heat remaining butter and garlic in small microwave safe bowl for approximately 30-45 seconds. Remove and add fresh parsley. Brush entire raw dough with butter and garlic mixture. Place quartered tomatoes in an even layer on dough, followed by caramelized onions. Sprinkle with mozzarella and fontina cheeses. Top with slices of pancetta.
Bake for 15-20 minutes, or until cheese is bubbly and crust is golden. Remove from oven and transfer to large wooden serving board. Garnish with fresh basil. Cut into bite-size squares.