Jan 9, 2012
This flatbread appetizer is a fancier alternative to pizza, made with caramelized onions, fresh arugula and roasted hazelnuts. Serve it hot off the grill or at room temperature. You can also cook this flatbread in the oven just like you would a pizza.
1/4 cup olive oil
2 1/4 pounds cooking onion, finely sliced (about 5 onions)
1 pound pizza dough, store-bought or homemade
Flour, for rolling out dough
Olive oil, for brushing dough
10 to 12 ounces blue cheese
About 2 tbsp. coarsely chopped roasted hazelnuts
Salt and freshly ground pepper, to taste
2 handfuls baby arugula, for finishing
Extra virgin olive oil or hot pepper oil, for finishing (optional)
Heat the oil in a large heavy-bottomed pan over medium to medium low heat. Add onions. Cook onions, stirring regularly, until onions are a dark golden brown colour and caramelized, about 1 hour. (If onions, start to stick to the pan or cook too quickly, reduce the heat and add a little water.)
Preheat cast-iron griddle or grill to high and brush with oil.
Divide pizza dough in half to make 2 large flatbreads.
Dust work surface with flour. Roll out each piece of dough into a rustic oval shape, about 1 / 4-inch thick.
Brush dough with olive oil and place on griddle or grill. Cover. Cook until dough is golden brown on the bottom, about 2 to 3 minutes. Flip the flatbread dough.
Sprinkle with caramelized onions, cheese and hazelnuts. Season each flatbread with salt and pepper. Cover. Cook until dough is cooked through, crispy and golden brown and cheese melts.
Finish flatbread with arugula, olive oil or hot pepper oil. Cut each flatbread into 5 to 6 slices.
Yield: 10 to 12 servings.