Autumn Glory Flatbread Pizza

Yield: 2 small flatbreads

This apple Brussels sprout flatbread pizza is a sweet-and-savory dish made with Autumn Glory® apples, caramelized onions, and roasted Brussels sprouts. The creamy béchamel sauce creates a rich base that balances the natural sweetness of the apples and the slight bitterness of the vegetables. Finished with a drizzle of balsamic glaze, this flatbread delivers a layered combination of flavor and texture. Perfect for dinner, entertaining, or a shareable meal, this easy pizza recipe offers a fresh twist on classic white pizza.

Ingredients

Pizza dough

• ¾ cup warm water
• 1 tablespoon agave nectar
• 1 teaspoon active dry yeast
• 1 teaspoon fine table salt
• 2 tablespoons extra virgin olive oil
• 2 ¼ cups pizza flour or bread flour

Toppings

• 2 Autumn Glory® apples, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon agave nectar
• 4 tablespoons extra virgin olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon fine table salt
• ⅛ teaspoon black pepper
• 1 ¾ cup Brussels sprouts, roughly chopped
• 1 large yellow onion, thinly sliced
• Red pepper flakes

Béchamel white sauce

• 4 tablespoons salted butter
• ¼ cup all-purpose flour
• 1 ¼ cup unsweetened plain oat milk
• ½ teaspoon fine table salt
• ⅛ black pepper

Directions

Making the dough

1. Mix warm water with agave nectar in a medium bowl until dissolved, then stir in the yeast and let it proof for five minutes.
2. Combine the flour and salt, making a well in the center of a large bowl.
3. Pour in the yeast mixture and olive oil until a rough dough forms.
4. Knead the dough on a floured surface for 8-9 minutes, or use a stand mixer with a dough hook for 5-6 minutes.
5. Transfer the dough to an oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for about an hour, or until it has doubled in size.

Topping prep and assembly

1. While the dough rises, prepare the toppings.
2. Add the balsamic vinegar, agave nectar, two tablespoons of olive oil, salt, and pepper to a large bowl. Add the chopped Brussels sprouts and toss to coat. Set them aside to marinate.
3. Caramelize the onions in a large skillet over medium-low heat with 1 tablespoon of olive oil.
4. Cook them for 25-35 minutes, stirring occasionally until soft and golden.
5. Thinly slice the apples and set them aside.
6. To make the béchamel sauce, melt butter over medium-low heat in a saucepan.
7. Whisk in the flour gradually, stirring for 2 minutes to prevent clumps. Reduce the heat to low and gradually whisk in the oat milk, ¼ at a time, stirring constantly to avoid boiling.
8. After 5 minutes, the sauce should thicken enough to coat the back of a spoon. Add the salt and pepper, then set the sauce aside to cool slightly. It will thicken further as it cools.
9. Preheat the oven to 475°F. Oil a large baking sheet with 1 tablespoon of olive oil.
10. Divide the risen pizza dough into two dough balls. Shape each ball into a 10x6 oval, place it on the oiled baking sheet, and drizzle olive oil on both sides.
11. Spread a layer of Béchamel sauce evenly over the surface.
12. Layer the sliced apples, marinated Brussels sprouts, and caramelized onions.
13. Sprinkle with a pinch of salt and pepper, and drizzle a bit more olive oil on top.
14. Bake the flatbread pizza for about 15-18 minutes or until the crust is golden brown.
15. Let it cool, and drizzle with balsamic glaze before slicing.
16. Serve.
17. Enjoy!