Say hello to autumn with this fall flatbread, topped with crisp apples, aromatic fennel, and thyme and covered in melty, nutty gruyere.
Preheat oven to 475° and bring premade pizza dough to room temperature.
Drizzle 2 tablespoons of olive oil onto a foil-lined sheet pan. Using your fingers or a brush, spread the oil into an even layer.
Stretch and shape pizza dough to fill as much of your pan as possible. Drizzle dough with a few tablespoons of olive oil and a generous sprinkle of salt.
Top with apples, fennel, thyme leaves, and grated gruyere cheese. Once again, drizzle with a little oil and sprinkle with salt.
Bake the flatbread for 10 to 15 minutes until the cheese is melty and bubbly and the crust is golden brown.
Slice into wedges and sprinkle with reserved fennel fronds.
Hero Image Credit: Olivia Hayo