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Makes 4 large flat-bread pizzas.
If using cold, refrigerated dough, let the dough balls relax and warm up on the counter for 30 minutes before trying to roll or stretch it out (it's hard to work cold dough). If using room temperature pizza dough, you may proceed to the next step.
Dust surface of dough and work surface with flour. Divide dough into 4 equal pieces. Using your hands, carefully stretch each ball into a long, thin, oval shape. The thinner you can get the dough without tearing it, the better. You can use rolling pin if your dough is still chilly. If the dough is difficult to stretch or roll, let it sit for 10 minutes. Repeat with remaining dough balls. Cover loosely with a towel.
About 20 minutes before you start baking preheat your oven and your baking sheet or stone. Use the preheating temperature suggested for the dough you are using.
You will cook 2 pizzas at a time. I recommend gently pricking the dough's surface with a fork in a few places. This will help prevent the dough from puffing up too much.
Remove the hot baking sheet or stone from the oven and set your flat-breads on it, side by side. You will need to work quickly and carefully. Brush the surface with olive oil. Lay apple slices out on the flat-bread, sprinkle Gorgonzola cheese crumbles on top, and top with candied walnut pieces.
Bake in the oven for 7-10 minutes until the top and bottom of flat-bread are golden brown. Watch them carefully, as they can start to burn! Remove and repeat for remaining 2 flat-breads.
Optional: Top with baby arugula leaves and some Parmesan cheese.