The makers of the fabulous Flatout products have introduced three new offerings to their lineup that you’ll definitely want to try out. Thin crust flatbreads in three tasty flavors; Spicy Italian, Rustic White, and Heritage Wheat.
And to celebrate the new flavors, Flatout has partnered with bloggers to develop pizza recipes that feature the best produce of the season.
Us bloggers were asked to pick any type of fall produce we’d like to work with. Of course I wanted my pizza to be a little different. Something that represents New England. The first ingredients that came to mind were apples and Vermont sharp cheddar cheese.
A little unconventional for a pizza recipe, but some of the very best pizzas I’ve had have been unconventional. So there’s that.
A base of Flatout Rustic White Thin Crust Flatbread with layers of Granny Smith and Gala apples covered with Black Forest ham and a mountain of extra sharp Vermont cheddar cheese.
Crispy bites of sweet and savory with all of the fabulous fall flavor that makes this time of year so yummy.
The kids declared it a winner and promptly had me back at the oven making more after the first tray was wiped clean.
We had to break into the Heritage Wheat and Spicy Italian Flatbreads because the first package of Rustic White was devoured. All three were delicious, but the Spicy Italian was favored by the boys because it really was quite spicy!
Harvest Apple Cheddar and Ham Pizza
4 Flatout Rustic White Thin Crust Flatbreads
8 Granny Smith and Gala apples, cored and thinly sliced
3/4 lb Black Forest Ham, thinly sliced
1 1/2 cup sharp cheddar cheese, grated
2 Tbsp coarse grain mustard
Preheat oven to 375°. Spread a thin layer of mustard over each flatbread. Layer apples in alternating colors over top. Top with ham and cheddar cheese. Bake for 8 to 10 minutes or until hot and bubbly.
Next week I’ll be posting a fun giveaway from the folks at Flatout. More on that deliciousness soon!
This is a sponsored post on behalf of The Motherhood and Flatout Flatbreads. The recipe is my own creation and all opinions are also my own.