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Sweet, savory, and unexpected: Grilled Caramelized Onion, Blue Cheese, and Apple Butter Flatbread comes together in a flash, and make the perfect summer meal.
Ready in 50 minutes
Time flies when you’re having fun and eating apple butter! It’s hard to believe, but we’re closing in on the end of my time showing off some of the fun and creative ways you can use Musselman’s Apple Butter in your kitchen.
Everyone knows that apple butter is tops on a perfect buttermilk biscuit, but my goal has been to show you that apple butter is so much more than just a condiment. Apple butter is a wonderful way to add sweetness, moisture and fruity flavor to both sweet and savory dishes.
I used it to make a sweet and sticky barbecue sauce in Slow Cooker Apple Butter Pulled Pork. Then I used it as a way to add moisture, sweetness, and flavor to Baked Whole Wheat Apple Butter Donuts. And now, we’re swinging back to the savory side with a Grilled Caramelized Onion, Blue Cheese, and Apple Butter Flatbread.
I served a version of these apple butter flatbreads (along with my Grilled Veggie and Pesto Flatbreads) at my Mama’s birthday celebration a few weeks back. I love doing grilled flatbreads when I’m entertaining. You can do everything ahead of time, and then just throw it on the grill when it’s time to serve. It takes about 10 minutes to make if you’ve got all your dough and toppings together.
I served the flatbreads with a fresh garden salad (topped with borage flowers—because they are beautiful and tasty), whole wheat focaccia bread, and a bottle (ahem, or two) of crisp white wine. And then we had birthday coconut cream pie (it’s a thing, I swear) for dessert. Perfect. Summer. Meal.
I left these apple butter flatbreads gloriously vegetarian, but I wouldn’t be mad if you put a nice sprinkle of crispy, crumbled bacon on top. The saltiness of the blue cheese already goes a long way to help balance out the sweetness of the apple butter and the caramelized onions, but bacon never made anything worse, you know?
Oh, and the dough I use? It’s just my normal pizza dough recipe—it works perfectly for grilling flatbreads. If you have a pizza dough recipe you love, feel free to sub that in. Or heck, just pick up some pre-made dough from Trader Joe’s and save yourself some time. You deserve it. Enjoy!
- 1 cup warm water
- 1 tablespoon honey
- 3 tablespoons olive oil
- 2¼ teaspoons (1 packet) dry active yeast
- 3½ cups white whole wheat flour
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 2 large onions, sliced
- ⅔ cup Musselman’s Apple Butter
- ½ cup crumbled blue cheese
- ½ cup shredded mozzarella cheese
- Fresh cracked black pepper, to taste
- Olive oil, for grilling
- Prepare the dough by combining the water, honey, olive oil, and yeast in a mixing bowl. Let rest for five minutes or until the mixture is foamy.
- Add in the flour and salt, and mix until well-combined, but still sticky. Remove from bowl, and knead for 5-7 minutes, or until the dough is stretchy and smooth. You may also do this in a stand mixer with a dough hook attached. Mix on a medium speed until mixed, then knead on low speed for 5-7 minutes until the dough forms a smooth and stretchy ball on the hook.
- Transfer the dough to an oiled bowl, cover, and let rise in a warm place for about a hour, or until noticeably puffy.
- To make the flatbreads, heat the butter in a heavy-bottom saucepan over medium-high heat. Add in the sliced onions, and cook until just translucent, about three minutes.
- Reduce the heat to low, and cook, stirring occasionally, for about 25-30 minutes, or until the onions are dark, sticky, and sweet-tasting. Remove from heat. Meanwhile, preheat the grill to high and oil the grill grates.
- To assemble the flatbreads, divide the dough into thirds, and then stretch one of the thirds into a flat oval shape.
- Using a pastry brush, coat one side of the flatbread, and then place the dough, oil-side down, on the grill. Close the grill lid, and cook for 2-3 minutes, or until just puffy.
- Brush the top with more oil, and then flip. Top with ⅓ of the apple butter, followed by ⅓ of the onions, ⅓ of the blue cheese and ⅓ of the mozzarella.
- Close the grill lid and cook just until the cheese is melted, about 2 minutes. Top with fresh cracked pepper. Repeat with remaining dough and toppings.
- Slice into four pieces before serving.
For this recipe, I recommend:
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About Musselman’s Apple Butter
Made with American-grown apples, Musselman’s Apple Butter is more than just a spread! Apple butter is a versatile ingredient that can enhance your favorite sweet and savory recipes.