Description
This Rustic Cranberry & Balsamic Glazed Flatbread is a delightful appetizer combining a crispy baked dough base with melted mozzarella and tangy goat cheese, sweet dried cranberries, crunchy nuts, and a luscious homemade balsamic glaze. Finished with fresh herbs and optional arugula garnish, it’s perfect for holiday gatherings or any cozy occasion.
Ingredients
Scale
Flatbread Base
- 1 pound pizza dough (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Cheese and Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled goat cheese or feta
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
Finishing Touches
- 2 tablespoons chopped fresh rosemary and thyme
- Optional: arugula for garnish
Instructions
- Prepare Oven and Dough: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll out the pizza dough into a rustic oval or rectangular shape about 1/4 inch thick and place it on the prepared baking sheet. Brush the surface with olive oil and season lightly with salt and pepper.
- Parbake the Crust: Bake the prepared dough for 8 to 10 minutes, or until it turns lightly golden and begins to crisp up. Remove from the oven.
- Make Balsamic Glaze: While the crust bakes, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the mixture thickens slightly and becomes syrupy. Remove from heat and set aside.
- Add Toppings: Remove the par-baked crust from the oven. Evenly top it with shredded mozzarella, crumbled goat cheese, dried cranberries, and chopped nuts.
- Finish Baking: Return the topped flatbread to the oven and bake for an additional 8 to 10 minutes, or until the cheeses are melted and bubbly and the crust is fully cooked.
- Garnish and Serve: Drizzle the warm flatbread with the prepared balsamic glaze. Sprinkle fresh chopped rosemary and thyme evenly over the top. Garnish with arugula if desired, slice, and serve warm.
Notes
- For added richness and depth, try adding caramelized onions before baking the flatbread a second time.
- The balsamic glaze can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week.
