Apple & Leek Flatbread (Edit recipe)

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You’ll love how sweet apples, caramelized leeks, and crispy pancetta come together on golden flatbread with melty Fontina cheese. Finish it with a drizzle of rich Argilos olive oil, and you’ve got yourself the perfect rustic bite.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 Tbsp Butter, Salted
1 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
1 Tbsp Water
2 whole Asian Chives (Chinese Leeks), white parts only, thinly sliced
1 whole Apple, Granny Smith, peeled, chopped
0.5 cup Pancetta
1 cup Fontina Cheese, shredded
1 whole Pizza Dough, ball
1 pinch Parmesan Cheese, sprinkled (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°F.
In a skillet, melt butter with 1 Tbsp olive oil. Add sliced leeks and sauté for 1 minute. Add 1 Tbsp water, cover, and let sweat for about 8 minutes until softened. Stir in apples during the last minute of cooking, then set aside.
In a separate small pan, cook pancetta until crisp. Drain on a paper towel and set aside.
Roll out dough into a flatbread shape on a lightly floured surface. Transfer to a baking sheet brushed with olive oil. Bake about 8 minutes, until lightly golden.
Top with leek–apple mixture, pancetta, and Fontina. Return to oven and bake 2–3 minutes, until Fontina is melted and bubbly.
Sprinkle with Parmesan (if using), slice, and serve warm.

Notes

Drizzle with a little more olive oil before serving for extra richness.
Fried sage leaves make a delicious garnish, adding an earthy depth.
For a sweet-and-spicy twist, finish with a drizzle of hot honey.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	24 g
Carbohydrates:	7 g
Protein:	22 g
Cholesterol:	92 g
Sodium:	737 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.