DINNER TO NIGHT

Bacon, Apple, and Date Flatbreads

Serves 4 Total Time: 50 minutes

If the dough springs back in step 2, let it rest for a few minutes before trying to roll it again.

2 tablespoons extra-virgin olive oil
4 ounces (½ cup) mascarpone cheese
2 tablespoons warm tap water
1 teaspoon minced fresh rosemary
½ teaspoon table salt, divided
½ teaspoon pepper, divided
1 pound pizza dough, room temperature
6 slices cooked bacon, crumbled
2 ounces pitted dates, chopped (⅓ cup)
8 ounces fontina cheese, shredded (2 cups)
1 red apple, cored, halved, and sliced thin
½ cup thinly sliced red onion

1. Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with oil. Combine mascarpone, warm water, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl.

Divide dough into 4 equal pieces. Roll each piece into 5 by 7-inch rectangle and transfer to prepared sheet. Spread 2 tablespoons mascarpone