makes eight servings
(1/4 stick) unsalted butter
all-purpose flour plus more
coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces)
Freshly grated nutmeg
slices thick-cut bacon, cut crosswise into 1/2-inch pieces
red onion, root end intact, cut into 1/2-inch wedges
olive oil, divided
Freshly ground black pepper
firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon crème fraîche or sour cream
1-pound store-bought pizza dough, room temperature
Heat butter in a
medium saucepan over low heat until melted and just beginning to foam.
Whisk in 2 tablespoons flour; cook, stirring often, until flour begins to
smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat,
stirring often, until mixture thickens, about 20 minutes. Add cheese;
whisk until combined. Season Mornay sauce to taste with cayenne, nutmeg,
and salt. DO AHEAD Mornay sauce can be made 2 days ahead. Cover and
Cook bacon in a medium skillet over medium heat until crisp and browned; transfer to paper towels to drain; set aside.
Build a medium-hot
fire in a charcoal grill, or heat a gas grill to high. Place onion in a
medium bowl. Drizzle with 2 teaspoons oil; season with salt and pepper.
Grill onion, turning occasionally, until tender, about 10 minutes.
Transfer to a large bowl. Place apples in same medium bowl; drizzle with
2 tablespoon oil. Grill, turning occasionally, until charred in spots and
tender, about 12 minutes.
Transfer apples to
large bowl with onion; add rosemary, sage, thyme, and reserved bacon.
Toss to combine. Season with salt and pepper and cover; keep warm.
Rewarm Mornay sauce over medium-low heat, stirring occasionally. Stir in crème fraîche and set aside.
Divide pizza dough
into 2 equal pieces; shape each piece into a ball. Roll out each ball
on a floured surface to an 8-inch round. Brush with 1 tsp. oil; place on
grill, oiled sides down. Brush other sides with remaining 1 tsp. oil.
watching carefully and moving as needed to promote even cooking and
prevent burning, until charred and crisp on bottom, 1–2 minutes. Turn
flatbreads over and cook until crisp and cooked through, 1–2 minutes
longer. Transfer flatbreads to a work surface.
Spread half of warmed Mornay sauce over each flatbread. Top sauce with apple mixture. Cut flatbreads into wedges.
bacon recipe source: Sean Rembold, Bon Appétit, October 2012