Fall Flatbread | Heartland Cooking

Ingredients

• cornmeal, optional, to taste
• flour, to taste
• 1 (16-ounce) ball pizza dough, room temperature
• 1 1/2 tablespoons Dijon mustard
• 4 ounces provolone cheese, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 small red onion, thinly sliced
• 1 small bulb fennel, cored, thinly sliced
• 2 teaspoons fresh thyme leaves
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 ounces fontina cheese, coarsely grated
• flat-leaf parsley, optional, to taste, finely chopped, for garnish