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    Home » Recipes » Appetizer Recipes

    Cheddar Pancetta and Apple Flatbread

    Mar 27, 2014 | by Jennifer | Last Updated: Jul 10, 2021

    Jump to Recipe

    This delicious Cheddar, Pancetta and Apple Flatbread is one of my favourite flavour combinations. Enjoy this one and more, with this easy flatbread dough recipe, too!

    cheddar apple bacon flatbred on parchment

    I am presently in the midst of a little flatbread obsession. Not so much that I need an intervention, but enough that when I walk in to the room with yet another flatbread creation, I'm pretty sure eyebrows are being raised. What can I say? This Aged Cheddar, Pancetta, Apple and Arugula version was so delicious, I just had to share it.

    For this one, I started with a lovely aged cheddar with honey that's made right here in Ontario. You don't need to use a cheddar with honey, but find a nice, white, crumbly, aged cheddar for this one. Top with some pan-fried pancetta (or bacon) and thin slices of apple (I used Lady Alice apples, but any red-skinned apple would work). Bake for 8-10 minutes and top with fresh baby arugula.

    The combination of flavours here is nothing short of perfection. The nutty aged cheddar, with the salty pancetta, the sweet apples and the fresh and slightly peppery arugula comes together into one of the nicest bites I've had in a while. I can't get enough of it!

    Beyond the fabulous toppings though, is the brilliance that is this flatbread recipe. It comes from Chef Lynn Crawford and is in her latest cookbook "At Home with Lynn Crawford". Easy and quick (at least quick for a yeast-based recipe), this recipe makes 4 nice sized flatbread. I kept a couple out to top and eat and froze the other two.

    The flatbread freeze beautifully and are a great thing to have on hand for a last-minute appetizer or as a side for pasta dinner, for example. And as my sister noted, they would also be really handy to have in the freezer for quick pizzas. And given the price of flatbread at the grocery store, this is an extremely economical way to get your fill!

    I hope I've convinced you of the many reasons why you should bake up a batch of these flatbreads, but no worries if you just aren't feeling a yeast dough. Just use your favourite ready-made pizza dough to make the flatbreads or buy some pre-made.

    This flatbread would also be great using pears instead of the apples. A little drizzle of honey on top after baking and before the arugula would also be a nice touch (maybe a little sticky on the fingers, but ... whatever).

    I love to bake up a bunch of flatbreads and freeze them. That way a delicious flatbread treat is always at hand. Experiment with different toppings to find your favourite!

    cheddar apple bacon flatbred on parchment

    cheddar apple bacon flatbred on parchment

    Aged Cheddar, Pancetta, Apple and Arugula Flatbread

    This delicious Cheddar, Pancetta and Apple Flatbread is one of my favourite flavour combinations. Enjoy this one and more, with this easy flatbread dough recipe, too!
    Author: Jennifer
    5 stars from 5 ratings
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Appetizer
    Servings 4 flatbread

    Ingredients
     

    Flatbread Dough: (makes four 5x14-inch flatbreads)

    • 2 1/2 cups all-purpose flour
    • 1 tsp. salt
    • 1 cup lukewarm water
    • 1 Tbsp. dry active or instant yeast
    • 1 Tbsp. honey
    • 1/4 cup olive oil

    Toppings: (for one 5x14-inch flatbread - increase as necessary)

    • 1 cup grated or crumbled aged white cheddar
    • 1/4 cup cooked pancetta or bacon, diced
    • 1/4 - 1/3 large apple, cored and very thinly sliced (no need to peel)
    • 1 handful fresh baby arugula
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    Instructions
     

    • In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.
    • Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
    • Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.
    • Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren't longer than the length of your baking sheet, so it doesn't hang over the edge. Somewhere around 5-inches wide to 14-inches long works well. Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 - 15 minutes to rest.
    • Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back. *If you have some large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden in spots. *Don't over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.
    • Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)
    • Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here. Arrange thinly sliced apples overtop. Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 864mg | Calcium: 438mg | Vitamin A: 595IU | Sugar: 3g | Fiber: 2g | Potassium: 141mg | Cholesterol: 62mg | Calories: 454kcal | Saturated Fat: 14g | Fat: 33g | Protein: 23g | Carbohydrates: 63g | Iron: 4.1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Appetizer
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Linda says

      April 10, 2022 at 4:42 pm

      5 stars
      Excellent recipe. Everyone enjoyed. I drizzle with a balsamic reduction. Requested for Easter appetizer.

      Reply
      • Jennifer says

        April 10, 2022 at 6:34 pm

        So glad you enjoyed it, Linda :) Thanks so much!

        Reply
    2. Carolyn says

      March 07, 2020 at 4:44 pm

      5 stars
      A 5 star recipe in my book. I made this for the first time last night for dinner guests. It was a big hit. Great flavours that just seem right for each other. Loved it!

      Reply
      • Jennifer says

        March 07, 2020 at 6:35 pm

        So happy to hear, Carolyn :) Thanks so much!

        Reply
    3. Kristine Simmons says

      January 07, 2020 at 1:25 pm

      5 stars
      Amazing! Made this many times now to accompany soup for a quick meal, looks beautiful on a plate and is absolutely a delicious combination of limited ingredients. I do often cheat and use naan when pressed for time, so all around this recipe is a winner.

      Reply
      • Jennifer says

        January 08, 2020 at 8:35 am

        So glad you are enjoying these! I sometimes cheat, too as I do love this topping combination :) Thanks so much.

        Reply
    4. Linda says

      November 10, 2019 at 2:20 pm

      5 stars
      Have made a few times & am making again tonight. Great flavor combinations.

      Reply
      • Jennifer says

        November 10, 2019 at 3:03 pm

        So glad you are enjoying it, Linda! Thanks so much :)

        Reply
    5. Connie says

      October 30, 2017 at 5:45 pm

      I made this - delicious and simple! A light drizzle of honey over top made this a superstar. But it MUST cool/rest on a rack; otherwise, it gets soggy.

      Reply
      • Jennifer says

        October 31, 2017 at 7:54 am

        So glad you enjoyed this, Connie :)

        Reply
    6. Paul says

      March 24, 2017 at 8:56 pm

      5 stars
      This flatbread dough is totally awesome! Didn't have the ingredients on hand for the toppings so chose a few different things. I don't think it matters what you put on this, it will be fabulous regardless.

      Thanks.

      Reply
      • Jennifer says

        March 25, 2017 at 8:14 am

        I agree Paul! It's my go-to for flatbread and the options for toppings are endless :)

        Reply
    7. Beth Hamm says

      December 24, 2015 at 12:58 pm

      Can you use a bread machine on the dough cycle to make this bread. It sounds fabulous

      Reply
      • Jennifer says

        December 24, 2015 at 4:01 pm

        I don't see why not Beth. Enjoy!

        Reply
    8. Renee says

      March 31, 2014 at 9:06 pm

      So pretty! What a fine obsession to have! I came across some yeast in the back of my cupboard on the weekend...now I know what to make. Thanks, Jennifer!

      Reply
      • Jennifer M says

        March 31, 2014 at 9:18 pm

        Thanks Renee. I highly recommend! The extras freeze so well, so great to have on hand for a quick treat.

        Reply
    9. [email protected] says

      March 30, 2014 at 2:45 pm

      How could you possibly not have a hit with those ingredients! I have at least 3 varieties of flat bread in my bread box at the moment, so I am definitely sharing the obsession. :-) I just discovered that I love Peshwari Naan- stuffed with coconut and sultanas. Amazing!

      Reply
      • Jennifer M says

        March 30, 2014 at 3:39 pm

        There are just so many possibilities with flatbreads, aren't there?! Your coconut and sultanas sounds delicious.

        Reply
    10. Kathy @ Olives & Garlic says

      March 29, 2014 at 10:11 am

      You can never have too many flatbreads if you ask me. This one look perfect. Anytime arugula is involved is perfect in my book.

      Reply
      • Jennifer M says

        March 29, 2014 at 10:29 am

        Thanks Kathy. And I agree. Love arugula!

        Reply
    11. Sophie says

      March 28, 2014 at 6:00 pm

      Yum! I definitely need more flatbreads in my life!

      Reply
      • Jennifer M says

        March 28, 2014 at 6:58 pm

        That's what I've discovered (apparently ;)

        Reply
    12. cheri says

      March 28, 2014 at 5:19 pm

      Oh I am making this and I have all the ingredients to, looks amazing!

      Reply
      • Jennifer M says

        March 28, 2014 at 6:58 pm

        Thanks, Cheri. Enjoy!

        Reply
    13. Deb says

      March 28, 2014 at 11:21 am

      The Cheddar Pancetta Apple Arugula Flatbread is so packed with flavor I am ready for a slice (or two) with my morning coffee!

      Reply
      • Jennifer M says

        March 28, 2014 at 2:34 pm

        Thanks Deb. You'd not be able to stop at one slice! :)

        Reply
    14. Dale says

      March 28, 2014 at 10:04 am

      I've been craving a good flatbread recipe and this looks like it. I can't wait to get home to whip up a batch.We've been 'on the roadf' for months, which doesn't lend itself to baking with yeast. I think that's why my craving 'itch' is so strong. Thanks for scratching it.o)

      Reply
      • Jennifer M says

        March 28, 2014 at 10:40 am

        I think you'll love this flatbread Dale. Lovely dough to work with and cooks up nice and light, with just the right amount of crisp. Enjoy!

        Reply
    15. Laura (Tutti Dolci) says

      March 28, 2014 at 2:15 am

      This flatbread is just stunning and i love the toppings you chose!

      Reply
      • Jennifer M says

        March 28, 2014 at 7:23 am

        Thanks Laura. It was so delicious, I keep making it over and over :)

        Reply
      • Alyson says

        April 24, 2015 at 8:55 pm

        Can you tell me how you freeze and defrost the flatbread for the best results.

        Reply
        • Jennifer says

          April 25, 2015 at 9:27 am

          Hi Alyson, For any bread, I place in to freezer bags, being sure to remove as much air as possible. I thaw at room temperature (usually on the counter over-night) still in it's freezer bag.

          Reply

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