When apple season and flatbread pizza have a meet-cute, the following recipe is the result! This Caramelized Onion, Apple and Flatbread Pizza has an incredible mix of flavors. From the nutty taste of the cheese, the sweet onion, the sweet apple and the crispy salty bacon – It simply is a taste sensation of epic proportions!

A closeup of the crispy brown edges of flatbread topped with melted fontina, caramelized onions apple slices and crispy bacon.

Apple season is well and truly here and if you love a salty/sweet bite AND pizza, this is just what the doctor ordered.

Flatbread, as it’s so aptly named, is called just that because it is pizza dough-style bread, but it contains absolutely no yeast. This way it stays relatively flat and, without yeast, it doesn’t rise all that much. But… it has leavening agents to give it just a little, necessary lift and yogurt to make it light and tender.

I also have a Homemade No Yeast Pizza Dough if you’re looking for that thick, pizza crust and you wouldn’t even know there’s no yeast.

A rectangle shaped piece of flatbread with 2 apple slices, crispy bacon bits and chopped parsley

Let’s talk about something truly delectable – caramelized onions. While they may not be the labor of love you may think they are, as they do take a little more time to prepare, but it’s time well spent, in my opinion.

Cooking the onions low and slow really is the only way to bring out the amazing sweetness and flavor an onion has to offer. I have a recipe for Curry Caramelized Onions (picture below) that would also be delicious on this Caramelized Onion, Apple and Bacon Flatbread Pizza.

A closeup of curry caramelized onions showing the deep brown color

Red sweet apples are best for this recipe. The big plus is as they roast, their sweetness intensifies.

You may think that adding yogurt to the dough is quite possibly strange, but it is actually how my Easy Naan Bread is made.. I also recently used this dough in my Vegetable Pesto Flatbread which uses homemade Pistachio Pesto which you absolutely must try.

A caramelized onion apple and bacon flatbread pizza from overhead on a baking sheet shaped in a long rectangle

When it comes to shaping flatbread, I like to form it into a rectangle shape which distinguishes it from the typical round pizza. I also find that manipulating the dough into this shape is easier, but you can make it into whichever shape you like based on your mood!

If you have any questions regarding this Caramelized Onion, Apple and Bacon Flatbread Pizza or have made it and would like to leave feedback, you can do that in the comment section below.

Yield: 4

Caramelized onion, apple and bacon flatbread pizza

A closeup of the topping on a flatbread pizza of fontina cheese, apple, caramelized onions, bacon pieces and green parsley

Sweet caramelized onions and apples, smokey bacon and creamy fontina cheese on yeast-free flatbread dough.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • For the flatbread:
  • 1 cup (128 grams) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup (32 grams) plain yogurt, room temperature
  • 1/4 teaspoon granulated sugar
  • 1 ½ tablespoons vegetable oil
  • ¼ to ⅓ cup (59 to 78 ml) water
  • Olive oil for brushing onto dough
  • For the toppings:
  • 1 teaspoon olive oil
  • 2 teaspoons butter, unsalted
  • 3 cups (330 grams) yellow onion, halved and sliced
  • Pinch of salt
  • 1 1/2 cups (98 grams) fontina cheese, grated
  • 1 medium red apple, thinly sliced
  • 4 slices cooked bacon, cut into large pieces
  • Italian parsley, optional, finely chopped


  1. To make the flatbread:
  2. To a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don't want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
  3. To make the toppings (while the dough is resting):
    Cook the onions until they start to brown, about 30 minutes, stirring every 5 minutes. Add a pinch of salt and stir. When they start to brown, removed from the heat and set aside.
  4. Preheat oven to 500°F/260°C. Line a large baking sheet with parchment paper.
  5. Place the dough onto a lightly floured surface. Use your hands to shape into a rectangle. You can also make it round. Place the dough onto the baking sheet, brush with olive oil and bake for 5 minutes until it starts to turn brown (you don’t want it brown yet). If parts bubble up, don’t worry, they will flatten when you remove from the oven. If you’re using a dark pan, it will cook faster.
  6. Remove from the oven and add the toppings: grated cheese, onions, apples and bacon.
  7. Return to the oven and bake until the cheese is melted, about 8-10 minutes. Again, it will be faster if using a darker pan.
  8. Top with chopped Italian parsley (optional), slice and serve.

Nutrition Information



Serving Size


Amount Per Serving Calories 420Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 18mgSodium 484mgCarbohydrates 45gFiber 3gSugar 6gProtein 9g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.