Description
A perfect fall and winter comfort food, this recipe is great for quick and easy entertaining! And let's face it, everything is better with bacon!
Ingredients
Scale
Mornay Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup grated white cheddar
- 1/2 cup grated Gruyére
- 1 1/2 tablespoons sour cream
- Sprinkle of nutmeg
- Kosher salt
- Freshly ground pepper
Topping
- 8 slices thick-cut bacon, cut into bite-size pieces
- 2 leeks, washed, trimmed, and thinly sliced crosswise
- 2 Granny Smith Apples (or other tart apples), peeled and chopped into 1/2'' pieces
- 1 tablespoon fresh sage, finely minced
- 1 tablespoon fresh thyme, finely minced
- 1 teaspoon fresh rosemary, finely minced
- Kosher salt
- Freshly ground pepper
- 1 room temperature Pizza Dough, bought from local pizzeria,
Instructions
- Make a roux: Completely melt butter in a small saucepan over medium-low heat. Whisk in the flour and cook, stirring frequently, until flour is a nice golden brown and smells nutty, about 5 minutes.
- Whisk in milk until fully incorporated with roux and no clumps remain. Cook, stirring often, until the milk mixture thickens a bit, about 20 minutes. Remove from the heat and stir in the cheeses until fully melted. Add the sour cream and season the Mornay Sauce with a sprinkle of nutmeg, Kosher salt, and freshly ground pepper.
- Cook the bacon in a medium skilled over medium heat until crisp. Transfer the cooked bacon with a slotted spoon to paper towels to drain and set aside. Add the apples, leeks, and herbs (rosemary, sage, and thyme) to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until apples are soft and begin to caramelize, about 7 minutes. Season with Kosher salt and freshly ground pepper. Add the cooked bacon back into the pan and cook for 1 more minute.
- Divide pizza dough into 2 equal pieces. Roll out each piece of dough. If grilling your dough, as recommended, preheat your grill to medium-high heat. Lightly oil the grill grates with some canola or vegetable oil. Grill the dough, watching carefully to prevent burning, until lightly charred and crisp on the bottom, about 1-2 minutes. Turn the flatbread over and cook until crisp and cooked through, about another 1-2 minutes. If no grill is available, place rolled out dough on a baking sheet in a preheated 450 oven. Bake until bread is cooked and slightly golden brown.
- Spread the Mornay cheese sauce over each flatbread. Top with the apple, bacon, and leek mixture. Cut flatbread into wedges and serve hot.