Still Got the Sourdough Starter?…Revisited

In the post where I gave you the recipe for the Apple Cinnamon Flatbread I mentioned that this flatbread would also make a great savory dish. Well instead of just saying that I thought I’d try it. I followed the recipe for the bread exactly. But when it got to the part where the toppings go on I used raw chopped onion, cubed pancetta ( you can cut your own or buy it like I did; Volpi makes a great product) and chunks of fresh mozzarella. I just tore off pieces and placed them evenly on top. Then a sprinkle of dry oregano and basil and a light drizzle of olive oil.

Onion, pancetta and mozzarella topping, ready to go into the oven

I baked it at the same temperature (425) and time (25 minutes) and it came out great. I was a little nervous, thinking that a high heat and a long time (a normal pizza is about 15 minutes) the cheese would burn but not so. But depending on your oven, watch it.

Hot, out of the oven.

We served it with a side of marinara sauce for dipping. So yes! This bread is great savory or sweet. Now I want to try mushrooms and olives and red onions and garbonzos and…..

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