French Connection Recipe

Make the white sauce (Béchamel-style)

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone but it has not browned. Gradually whisk in 1 1/2 cups whole milk and 1/4 cup heavy cream, a little at a time, until smooth. Bring to a gentle simmer, whisking continuously until the sauce thickens to a pourable but coating consistency, about 3–5 minutes. Season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1 tsp ground nutmeg. Remove from heat and keep warm.

Preheat oven to 475°F (245°C). If using pizza dough or flatbread, place it on a baking sheet or pizza stone. Brush the surface lightly with 1 tsp olive oil. If you prefer a crisper base, par-bake for 4–6 minutes until it just begins to set and gain slight color. Reduce oven to 450°F (230°C) for final bake.

Slice the Brie into thin pieces, removing large chunks of rind if desired for a creamier melt. Grate or measure 1 cup of the house blend cheese. Spread a thin, even layer of the warm white sauce over the prepared dough or flatbread. Distribute Brie slices evenly across the sauced base, leaving small gaps for other toppings. Sprinkle the house blend cheese over and between the Brie pieces to promote even melting.

Prepare the toppings: thinly slice 1 apple (core removed) into very thin rounds or half-moons. Peel and thinly slice the yellow onion into rings or thin strips. If you like the onions softer and sweeter, caramelize them: heat 1 tbs olive oil in a skillet over medium-low, add the sliced onion and a pinch of salt, and cook, stirring occasionally, until deeply golden and soft, about 20–25 minutes. If short on time, sauté over medium heat for 6–8 minutes until translucent. Arrange apple slices and tomato slices evenly over the cheese. Scatter the roasted or caramelized onions across the top (if you caramelized, allow to cool slightly before placing). Sprinkle chopped parsley over the assembled toppings.

Evenly distribute 8 oz cooked chicken (shredded or thinly sliced) across the pizza/flatbread. Tear or drape 3 slices of prosciutto in pieces on top — prosciutto will crisp slightly in the oven and add saltiness. Make sure proteins are spaced so cheese and sauce can bubble between them.

Transfer the assembled pizza/flatbread to the oven preheated to 450°F (230°C). Bake for 8–12 minutes, rotating halfway, until the crust is golden, Brie is melted and bubbling, and edges are crisp. If using a very thin flatbread, check at 6–8 minutes to avoid burning.

While the pizza bakes, whisk together 2 tsp Dijon mustard, 1 tsp extra-virgin olive oil and 1/2 tsp lemon juice (optional) until smooth; season with 1/4 tsp coarse sea salt and taste-adjust as needed. Transfer the mixture to a small squeeze bottle or drizzle spoon.

Remove the pizza from the oven and let rest 2 minutes. Drizzle the Dijon mustard mixture in a thin zig-zag across the top. If you like, add a final sprinkle of chopped fresh parsley. Slice and serve immediately.