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.
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.