This dish was inspired by a recipe I saw in the cookbook produced by the Intercontinental Hotel Chain. Their version called from making dough to make flatbread pizza dough from scratch. Who has time for that? Plus, if you make it the way I did, with tortillas, you can make it low carb! (Even if you don’t use low carb tortillas, using tortillas will enable you to make it quickly!)
- Tortillas (I use low carb ones)
- Yellow onions, peeled, chopped, caramelized
- Apple, julienned
- Brie cheese, sliced
- Fresh Thyme (optional)
- Purple cabbage (optional)
Preheat your oven to 425 degrees. Grab some caramelized onions out of your fridge if you made a batch for the week. If not, cook them low and slow with a small amount of olive oil and butter until they taste sweet. Place your tortillas on a baking sheet. Spray the tops lightly with Pam.
Spread caramelized onions on the tortillas. Jullienne your apple. Scatter the apple pieces on top of the tortilla. Top with dabs of brie cheese. Bake 5-8 minutes in the preheated 425 degree oven until the tortillas are crisp.
In the meantime, pick the leaves off a few stems of thyme and very, very thinly slice a little purple cabbage. These two ingredients will be thrown on after cooking for garnish. They are entirely optional, but they sure do dress it up a bit.
Remove the pizza from the oven and transfer to a cutting board. Cut into little bite-sized pieces. Garnish, then plate them.