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Brie and Apple Flatbread Pizza Recipe
Ash Tyrrell

Brie and Apple Flatbread Pizza Recipe

I made this brie and apple flatbread pizza on a random Tuesday night because I wanted something that felt a little special without actually being complicated, and it completely won me over. The naan gets crisp and golden, the brie turns melty and rich, and the cinnamon-glazed apples bring in just the right amount of sweetness against all that creamy cheese
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Prep Time 8 minutes
Cook Time 12 minutes
Ingredients Method Notes

Ingredients
  

  • 1 naan flatbread – this is your crust and it toasts up crisp and chewy in minutes without any dough-making
  • 4 ounces brie cheese – go for a good quality wedge since it's the star of the show and melts beautifully
  • 1 pazzaz apple diced or thinly sliced – I like this variety because it stays a little crisp even after cooking, but honeycrisp works too
  • 2 tablespoons butter – this is what the apples cook in giving them a rich, glossy finish
  • 1 tablespoon brown sugar – helps caramelize the apples as they cook down
  • 2 teaspoons cinnamon – the backbone flavor of the apple topping
  • 1 teaspoon nutmeg – adds warmth and depth to the apple mixture
  • 1/2 teaspoon honey – for a little extra glossy sweetness don't skip it
  • 1 teaspoon vanilla extract – rounds out the spice mix with a subtle warmth
  • 1/4 teaspoon salt – balances the sweetness so the topping doesn't taste one-note
  • 1/2 tablespoon olive oil – brushed on the naan so it toasts instead of just drying out
  • 1 tablespoon pistachios roughly chopped – adds crunch and a little saltiness on top
  • 1 tablespoon pomegranate arils – for pops of tartness and color
  • A pinch of fresh thyme – fresh herbs make a real difference here skip the dried version if you can

Method
 

  1. I start by preheating my oven to 400°F and brushing a thin layer of olive oil over the top of the naan with a pastry brush. I place it directly on the middle rack and let it toast for 5 to 6 minutes, just until it starts turning golden. It'll get soft before it crisps up, so don't panic if it looks floppy partway through.
  2. While the naan toasts, I mix cinnamon, nutmeg, brown sugar, and salt in a small bowl, then toss in my diced apple along with the honey and vanilla. I melt butter in a non-stick skillet over medium heat, then drop the heat to medium-low and add the apples. I let them cook covered for 5 to 8 minutes until they're soft but still hold their shape.
  3. Once the naan is toasted, I pull it out and cut the brie into small chunks, arranging them evenly across the top. A few cracks of black pepper go on next, then it's back in the oven on a baking sheet for just 1 to 2 minutes, only long enough for the cheese to turn soft and melty.
  4. Last, I sprinkle fresh thyme over the melted brie and start layering everything else: the cinnamon apples, a scattering of pistachios, and the pomegranate arils. If I'm feeling fancy, I finish it with a light drizzle of balsamic reduction right before serving.

Notes

  • I always check my naan around the 4-minute mark since ovens vary, and I don't want it going from soft to burnt too quickly.
  • I dice my apples fairly small so they cook evenly and don't end up with a raw center.
  • I like to toast my pistachios in a dry pan for a minute before adding them, since it brings out so much more flavor.
  • I keep my brie in the fridge until right before I need to slice it, because cold cheese is so much easier to cut into clean chunks.
  • I taste my apple mixture before it goes on the flatbread, just to check the sweet-to-spice balance is right for me.