Baked Brie And Apple Flatbread Pizza
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A Baked Brie and Apple Flatbread Pizza that combines two of my favorite things and is ideal for any occasion. Serve it as a party app or have it for dinner!
This flatbread pizza recipe showcases creamy brie, salty pistachios, fresh thyme, tangy pomegranate arils, and crisp apples that are tossed and cooked in a sweet cinnamon honey glaze.
This post was developed in paid partnership with Honeybear Brands. Thank you for being supportive of me working with brands I use and love!
Easy Flatbread Pizza Recipe
My favorite recipes are ones that look fancy and taste like restaurant quality, yet are super simple to make. This is one of those recipes.
It combines two of my favorite things: creamy baked brie and sweet cinnamon glazed apples. With those sweet and salty flavors, it’s the best of both worlds.
My mouth is literally watering from writing this blog post. I honestly don’t know if I’ll be able to get through editing the photos unless I make myself another flatbread pizza to snack on while I work!
Brie and Apple Flatbread Pizza Ingredients
My favorite thing about this recipe is the sweet and savory combination. The sweet cinnamon glazed apples are so yummy with the fresh thyme!
Ingredients for flatbread pizza:
- naan flatbread
- micro arugula, if you’re grocery store doesn’t carry micro greens, you can use baby arugula instead
- brie cheese
- pomegranate arils
- fresh thyme
- 1 pazzaz apple
- honey
- nutmeg
- cinnamon
- vanilla extract
- brown sugar
- pistachios
A lot of these ingredients are pantry staples, so you shouldn’t have to add too much to the grocery list for this one!
Which Apples Should I Use?
Generally, all apples look and smell the same with the exception of color and small differences in size, right? So how do you know which apples to buy at the store? Especially when there are so many to choose from!
First, you’ll want to determine your use for the apples. If you’re eating the apple raw, you’ll want whatever is in peak season because that’s what will taste the most fresh. Right now (as I write this post) Pazzaz apples are in the middle of their peak season!
They’re a combination of Honeycrisp and one other apple that remains a secret! If you’re in the Baltimore area, you can find them at Wegmans or Shoprite. Check out the other Pazzaz retailers here.
If you are baking the apples for something like apple pie or apple muffins, you’ll want one that can withstand an oven without becoming mushy. Honeycrisp apples are a really good choice for baking purposes.
Since we aren’t baking the apples in the oven or cooking them for a very long time, I chose Pazzaz apples for this recipe. I wanted them to stay a little crisp but also wanted to heat them enough so the cinnamon honey glaze would caramelize and stick to them.
How To Make Flatbread Pizza
Baked Brie and Apple Flatbread Pizza is my go-to right now because it’s SO simple to make but looks so incredibly elevated.
- Toast the naan. Preheat the oven to 400° F and brush the top of the naan with a thin layer of olive oil using a pastry brush. Place the naan directly on the middle rack and toast for 5-6 minutes, until it just starts to turn golden brown. The naan will get super soft before it starts to toast, so don’t worry if it’s softer than it was when you put it in there if you check on it!
- Prepare the apples. While the naan is toasting, prepare the apples: mix nutmeg, cinnamon, brown sugar, and salt in a small mixing bowl. Add the apples and toss to coat. Then mix in the honey and vanilla.
- Cook the apples. Melt 2 tbsps of butter in a non-stick skillet on medium heat. When the butter has melted, reduce the heat to medium-low, add the apples and toss to coat. Let them cook, covered for 5-8 minutes until they are slightly soft and smell delicious. Note: if you’re using diced apples, you might want to cook them 1-2 minutes longer.
- Melt the brie. Remove the naan from the oven and cut the brie into small chunks, about 2 inch pieces, and arrange it over the naan. Add some fresh cracked pepper and place it on an oven safe baking sheet and back in the oven for 1-2 minutes until the cheese melts.
- Add the toppings. Sprinkle a pinch of fresh thyme over the flatbread and begin layering the toppings: micro arugula, cinnamon apples, and pomegranate arils. You can finish it with a drizzle of balsamic reduction if you like!
Recipe Tips And Substitutions
Naan flatbread crust acts as a canvas for creativity when it comes to making this flatbread pizza. You can arrange the ingredients to your liking. Maybe you want to cover the entire thing in cinnamon apples, or maybe you want to double up on the brie. Whatever you’re feeling, go for it!
- Great cheese substitutions for brie are goat, gruyere, and creamy gorgonzola. You could even go a little bold with a mild and creamy blue cheese.
- Add thinly sliced prosciutto or chopped bacon if you’re looking for a carnivorous protein.
- Pistachios added an awesome crunch and a hint of saltiness, as would pecans or walnuts.
- If you don’t have honey, you can use maple syrup or agave instead.
- Drizzle a balsamic glaze over the flatbread pizza at the end for even more flavor!
More Recipes You Might Like
- Crispy Smashed Potato Nachos
- Garlic Parmesan Fries
- Pistachio Crusted Air Fryer Salmon
- Quick and Easy Blackened Shrimp
WANT TO TRY THIS BAKED BRIE AND APPLE FLATBREAD PIZZA?
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Baked Brie And Apple Flatbread Pizza
Ingredients
Flatbread
- 1 naan flatbread
- micro arugula, if you're grocery store doesn't carry micro greens, you can use baby arugula instead
- 4 ounces brie cheese
- 1 tablespoon pomegranate arils
- a pinch of fresh thyme
- 1/2 tablespoon olive oil
Cinnamon Apples
- 1 pazzaz apple, diced or sliced thin
- 1/2 teaspoon honey
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 tablespoon pistachios, roughly chopped
Instructions
- Preheat the oven to 400° F and brush the top of the naan with a thin layer of olive oil using a pastry brush. Place the naan directly on the middle rack and toast for 5-6 minutes, until it just starts to turn golden brown. The naan will get super soft before it starts to toast, so don't worry if it's softer than it was when you put it in there if you check on it!
- While the naan is toasting, prepare the apples: mix nutmeg, cinnamon, brown sugar, and salt in a small mixing bowl. Add the apples and toss to coat. Then mix in the honey and vanilla.
- Melt 2 tbsps of butter in a non-stick skillet on medium heat. When the butter has melted, reduce the heat to medium-low, add the apples and toss to coat. Let them cook, covered for 5-8 minutes until they are slightly soft and smell delicious. Note: if you're using diced apples, you might want to cook them 1-2 minutes longer.
- Remove the naan from the oven and cut the brie into small chunks, about 2 inch pieces, and arrange it over the naan. Add some fresh cracked pepper and place it on an oven safe baking sheet and back in the oven for 1-2 minutes until the cheese melts.
- Sprinkle a pinch of fresh thyme over the flatbread and begin layering the toppings: micro arugula, cinnamon apples, and pomegranate arils. You can finish it with a drizzle of balsamic reduction if you like!
Notes
- If you don’t want to use naan, you can also thinly rolled out pizza crust.
