Caramelized Onion Flatbread with Blue Cheese and Walnuts
By Carmen DongoPublished on January 27, 2022
Time
2 hours
Yield
Serves 4 to 6 (Makes two 14 by 8-inch flatbreads)
Ingredients
Before You Begin
We like to use our Pizza Dough; however, you can use 1 pound ready-made pizza dough from the local pizzeria or supermarket. If you don't have a baking peel, use a rimless or overturned baking sheet to slide the flatbreads onto the baking stone. If you don't have a baking stone, you can use a preheated rimless or overturned baking sheet; however, the breads will be less crisp.
Instructions
- Adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 500 degrees. Let baking stone heat for at least 30 minutes or up to 1 hour.
- Heat oil in 12-inch nonstick skillet over medium-low heat until shimmering. Stir in onions, sugar, and salt. Cover and cook, stirring occasionally, until onions are softened and have released their juices, about 10 minutes. Remove lid; increase heat to medium-high; and continue to cook, stirring often, until onions are deeply browned, 10 to 15 minutes.
- Transfer dough to lightly floured counter, divide in half, and cover with greased plastic wrap. Working with 1 piece of dough at a time (keep other piece covered), press and roll dough into 14 by 8-inch oval. Transfer dough to parchment-lined baking peel and reshape as needed. Gently dimple surface of dough with your fingertips.
- Brush dough liberally with oil and sprinkle with pepper. Scatter half of caramelized onions, ½ cup walnuts, and ½ cup blue cheese evenly over dough, leaving ½-inch border. Slide parchment paper and flatbread onto baking stone.
- Bake until flatbread is deep golden brown, about 10 minutes, rotating flatbread halfway through baking. (Prepare second flatbread while first bakes.) Remove flatbread from oven by sliding parchment paper back onto baking peel. Transfer flatbread to cutting board, discarding parchment. Sprinkle with half of scallions, then slice and serve. Let stone reheat for 5 minutes before baking second flatbread.
Time
2 hoursYield
Serves 4 to 6 (Makes two 14 by 8-inch flatbreads)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Starting them over medium-low heat encourages them to release their excess moisture, and then turning up the heat and continuing to cook them helps them become deeply browned. Adding some brown sugar enhances their natural sweetness while also helping the onions caramelize more quickly. Once you've got your onions perfected, roll out a piece of pizza dough; brush it with oil; and scatter the caramelized strands over the top, followed by the cheese and nuts. A garnish of fresh scallions adds bright flavor and color.
Before You Begin
We like to use our Pizza Dough; however, you can use 1 pound ready-made pizza dough from the local pizzeria or supermarket. If you don't have a baking peel, use a rimless or overturned baking sheet to slide the flatbreads onto the baking stone. If you don't have a baking stone, you can use a preheated rimless or overturned baking sheet; however, the breads will be less crisp.
Instructions
- Adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 500 degrees. Let baking stone heat for at least 30 minutes or up to 1 hour.
- Heat oil in 12-inch nonstick skillet over medium-low heat until shimmering. Stir in onions, sugar, and salt. Cover and cook, stirring occasionally, until onions are softened and have released their juices, about 10 minutes. Remove lid; increase heat to medium-high; and continue to cook, stirring often, until onions are deeply browned, 10 to 15 minutes.
- Transfer dough to lightly floured counter, divide in half, and cover with greased plastic wrap. Working with 1 piece of dough at a time (keep other piece covered), press and roll dough into 14 by 8-inch oval. Transfer dough to parchment-lined baking peel and reshape as needed. Gently dimple surface of dough with your fingertips.
- Brush dough liberally with oil and sprinkle with pepper. Scatter half of caramelized onions, ½ cup walnuts, and ½ cup blue cheese evenly over dough, leaving ½-inch border. Slide parchment paper and flatbread onto baking stone.
- Bake until flatbread is deep golden brown, about 10 minutes, rotating flatbread halfway through baking. (Prepare second flatbread while first bakes.) Remove flatbread from oven by sliding parchment paper back onto baking peel. Transfer flatbread to cutting board, discarding parchment. Sprinkle with half of scallions, then slice and serve. Let stone reheat for 5 minutes before baking second flatbread.
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