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Crispy Flatbread with Brie, Cranberries & Almonds

An elegant, easy appetizer featuring a crispy homemade flatbread base topped with molten brie, tart cranberries, crunchy almonds, honey, and rosemary.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 480

Ingredients
  

Crispy Flatbread Dough
  • 2 cups all-purpose flour plus more for dusting
  • 1 tsp instant yeast
  • 0.75 tsp fine sea salt
  • 0.75 cup warm water about 110°F/43°C
  • 1 tbsp extra-virgin olive oil plus more for bowl
Toppings
  • 8 oz Brie cheese
  • 0.66 cup dried cranberries
  • 0.5 cup sliced almonds
  • 2 tbsp honey plus more for drizzling
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp olive oil for brushing
  • Flaky sea salt and black pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet or pizza stone
  • Wire rack
  • Rolling Pin

Method
 

  1. Make the dough: Whisk flour, yeast, and salt. Add warm water and 1 tbsp oil, mix to form a shaggy dough. Knead 3-4 mins until smooth. Place in oiled bowl, cover, and rise for 1-1.5 hours until doubled.
  2. Preheat oven & surface to 475°F (245°C) with a pizza stone or inverted baking sheet inside for 45 mins. Prepare toppings: slice Brie, toast almonds in a dry pan until golden, chop cranberries if large.
  3. Punch down risen dough. Divide in two. On floured surface, roll each piece into a very thin 10x14 inch rectangle/oval.
  4. Par-bake: Carefully place one rolled dough on the preheated surface. Prick with a fork. Bake 5-7 mins until puffed and set. Remove to wire rack. Repeat with second dough. Reduce oven to 425°F (220°C).
  5. Assemble: Place par-baked flatbreads on a parchment-lined sheet. Brush with olive oil. Top evenly with Brie, cranberries, and toasted almonds. Season with salt and pepper.
  6. Final bake: Bake at 425°F (220°C) for 8-10 mins until cheese is melted and bubbly and edges are deep golden brown.
  7. Finish: Remove from oven. Immediately drizzle with honey and sprinkle with fresh rosemary. Add extra flaky salt if desired. Let cool 2-3 mins, slice, and serve warm.

Notes

Dough can be made ahead and refrigerated overnight. Let come to room temp before rolling. Par-baked bases can be stored airtight at room temp for a day before final assembly.