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Cheddar, Apple, & Arugula Flatbread on parchment paper

Cheddar, Apple, & Arugula Flatbread

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4-6 1x




  1. Pre-heat oven to 400° F. Prepare baking sheet with parchment paper.
  2. Divide dough into 2 even portions. Roll each portion on a floured surface to 1/4-inch thickness. Make oblong shapes, not exceeding the length of your baking sheet. Place the 2 flatbreads next to each other on the baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.
  3. Bake in pre-heated oven for 5 minutes. If you have any large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden brown.
  4. While the flatbread is baking, add the butter and onions to a small saute pan over low-medium heat. Let the onions cook until softened and beginning to caramelize.
  5. Remove flatbreads to add toppings. Add the onions on an even layer on both flatbreads. Then add the apple slices. Top with a layer of cheese and sprinkle with walnuts.
  6. Return the flatbread to the oven for an additional 7-10 minutes until cheese has fully melted and walnuts have toasted.
  7. Allow to slightly cool, then top with arugula. Cut into triangles to serve.

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