The difference between a flatbread and a pizza has haunted philosophers, theologians, and amateur theorists for centuries… we're talking libraries full of theory, chalkboards with nothing but equations, and at least twelve TED talks to date. But we've come up with a foolproof method to tell which is which. Are you ready? If it has apples, it’s a flatbread. Apples don't go on pizza! They do give this flatbread a darn near perfect satisfying crunch. With two cheese, onions, walnuts, and arugula, this flatbread eschews the academia and gets right down to the flavor.
Halve and peel onion. Slice halves into thin strips.
Coarsely chop walnuts.
Quarter apple and remove core. Cut quarters into thin slices widthwise.
Caramelize the Onion
Place a large non-stick pan over medium-low heat.
Add 1 Tbsp. olive oil, onion, ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir occasionally until onion is lightly caramelized, 15-20 minutes.
While onion caramelizes, par-bake flatbread
Par-bake the Flatbreads
Place flatbreads directly on hot oven rack and toast, 5 minutes.
While flatbreads par-bake, candy walnuts.
Candy the Walnuts
Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir to dissolve.
Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes.
Transfer to a plate or cutting board and cool 5 minutes.
When walnuts are cool enough to handle, break into small pieces.
Bake the Flatbread
Divide cheese evenly on flatbreads, leaving ¼" border. Shingle apples on top of cheese. Drizzle each flatbread with 1 tsp. olive oil.
Place flatbreads directly on upper oven rack, with prepared baking sheet on rack below to catch any drips.
Bake until flatbread is golden brown and apples are tender, 10-12 minutes.
Plate dish as pictured on front of card, garnishing flatbreads with caramelized onion, arugula, and goat cheese (breaking apart if necessary). Bon appétit!