Apple, Bacon & Onion Flatbread

Sweet caramelized onions and apples, smokey bacon and creamy Fromage Blanc on a naan flatbread. This caramelized onion, apple and bacon flatbread pizza is a delicious meal or appetizer for the thin crust pizza lover.


  • Applewood Smoked Bacon  ·  12 Slices 
  • Large Onion, thinly sliced  ·  1 
  • Apples, thinly sliced  ·  4 
  • Calvados (apple brandy)  ·  1/4 cup 
  • Fromage Blanc  ·  1 cup 
  • Creme Fraiche  ·  1 cup 
  • Dijon Mustard  ·  1/4 cup 
  • Maple Syrup  ·  1/4 cup 
  • Herbie's Ground Fennel Seed  ·  4 tablespoons 
  • 4 each, 4 oz Flatbread (naan style)  ·   
  • Chopped Parsley, for garnish  ·   


Serves 4

Mix the Fromage Blanc, creme fraiche, dijon mustard and maple syrup together and set aside.

Dice the bacon into 1/2 inch pieces. Heat a skillet over medium heat. and sauce bacon until crispy. Using a slotted spoon, remove the bacon to a paper towel lined plate and pour off the fat for later, except 2 teaspoons.

Add the sliced onions to the pan. Sauté until translucent and softened 10-15 minutes.

Add the apples and saute another 5 minutes until apples are soft. Turn off the heat and deglaze the pan with the Calvados. Light on fire and burn off the alcohol.

To assemble flatbreads:

Preheat oven to 425 degrees.

Divide the Fromage Blanc mixture between the 4 flatbreads and spread evenly. top with the onion and apple mixture and sprinkle with the fennel seed. Divide the bacon between the flatbreads and cook 10 minutes until edges are bubbling and beginning to crisp. Let rest 5 minutes, cut each flatbread into 4 pieces, sprinkle with parsley and serve.

Note: Fromage Blanc is a fresh cheese of French origin. It makes an excellent cheese spread when mixed with herbs and spices, it can also be used as a substitute for cream cheese or ricotta in cooking.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.