AppetizerMaison Mirabeau WinesProvencal Recipes

Pink Lady Apple, Cheddar and Prosciutto Flatbread

At Mirabeau, we love apples and in particular the Pink Lady® variety. Last summer we did a culinary collaboration with the company and this savoury flatbread was one of the delicious recipes. Pink Lady Apple, Cheddar and Prosciutto Flatbread is the perfect summer dish, delicious as a main course with a side salad or cut in smaller portions to share as an aperitif. Continue reading here

Apple Cheddar Prosciutto Flatbread

Pink Lady Apple, Cheddar and Prosciutto Flatbread

Maison Mirabeau Wine
This is the perfect summer dish, delicious as a main course with a side salad or cut in smaller portions to share as an aperitif. If you want to make this vegetarian, you can skip the prosciutto or replace it with veggies. It’s perfect with a chilled glass of Mirabeau Classic Rosé! The recipe serves four as a main course, more if you serve as an appetizer.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Course Main Course
Cuisine French
Servings 4 people


For the Dough:

  • 300 g All-purpose Flour
  • 50 g Olive Oil
  • 220 ml Lukewarm Water
  • 1 tsp Salt
  • 1 tbsp Instant Yeast
  • 1 tbsp Sugar

To Garnish:

  • 250 g Cheddar Cheese
  • 1 Pink Lady Apple sliced
  • 4 slices Prosciutto
  • 2 tbsp Liquid Honey
  • a handful Fresh Basil


  • Prepare the dough: in a bowl, combine water, sugar and yeast. Leave to rest for 5 minutes. In the bowl of your stand mixer, combine flour and salt. Add the yeast mixture and the olive oil. Using the dough hook attachment of your stand mixer, mix until the dough is homogeneous and smooth. Cover with a tea towel and leave to rise in a warm place until doubled in size (it should take 1 to 2 hours).
  • Line two baking sheets with parchment paper. Transfer dough onto a floured surface. Take half of it and roll it into an oblong shape of about 5mm thickness. Place it onto the baking sheet, then repeat with the rest of the dough. Keep aside for 10 minutes.
  • In the meantime, pre-heat the oven to 200 degrees Celsius (400F) (convection oven). Bake for 10-12 minutes until golden, poking bubbles that might form with a knife or fork to deflate them. Remove the baking sheet from the oven onto a work surface. Add thin slices of cheddar, shredded prosciutto and thin slices of apples on the flatbread. Drizzle with honey, and bake for another 10 minutes. Add a handful of fresh basil just before serving and pepper to taste
  • Serve with a green salad and a chilled glass of Mirabeau Classic rosé!
Keyword Apples, Cheese, Flatbread
Tried this recipe?Let us know how it was!

More Pizza Recipes from Provence:

Pizza Dough Recipe

How to Make Perfect Pizza Dough

Traditional Pizzaladière Provencal Pizza

Easy Pizza Alternative a Spinach Tart

Provence’s Version of Pizza – Pissaladière

Socca Pizza Inspired by the Cuisine of Nice, France

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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