Bacon Bourbon Apple Flatbread

  • 1 pizza dough; proofed
  • 1/4-1/2 cup sauce; more if desired
  • 1/2 lb bacon; diced
  • 1 bulb fennel; julienned
  • 3 cloves garlic; minced
  • 2 shallots; shaved thin
  • 1/4 cup bourbon
  • 6 oz shredded mozzarella cheese
  • 2 oz shredded cheddar cheese
  • 2 oz shredded parmesan cheese
  • 1 apple; cut into thin half moons

Heat grill to high. In a medium sautee pan, on medium high heat, sweat bacon until crisp and hot. Remove bacon from pan and set aside, leaving rendered fat in pan. Add fennel, garlic and shallot and sweat until soft and fragrant. Pour bourbon into pan to deglaze, scraping any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and set aside. Stretch dough and generously oil (I like to do this on a baking sheet). Place dough on grill and cook for 2-3 minutes until it begins to char slightly and is easy to move. Flip and top with sauce, cheese, shallot mixture, bacon, and apple slices. If cheese doesn’t melt enough or dough isn’t cooked through, you can pop this into the oven on 475 degrees for 3-5 minutes until pizza reaches desired doneness.