RED ONION AND BLUE CHEESE FLATBREAD

RED ONION AND BLUE CHEESE FLATBREAD

The bread:
2 packages Quick Rising Yeast
1 1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. olive oil
1 c. hot water

Mix together then add:
3 cups flour (I did half white and half wheat)

Knead dough for 1 minute then divide into 8 balls. Roll out into individual pizzas and layer on a plate divided by wax paper. Let dough raise for about 20 minutes. Grill on medium heat until cooked through. (I used a fry pan)


The topping:

• 3 Tbsp. olive oil
  
• 1 1/2 tsp. salt
  
• 1 medium red onion
• 1 1/2 tsp. crushed dried rosemary
  
• 3 Tbsp. balsamic vinegar
• 3/4 teaspoon red chile flakes (I omitted this, because I forgot to add it in)
  
• 4 ounces gorgonzola or other blue cheese, crumbled

Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with oil, balsamic vinegar, salt, and the chile flakes. Set aside.

Place each cooked flatbread on 11x17 cookie sheet and add onion topping. Sprinkle the tops with blue cheese. Bake in preheated oven at 425 degrees. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.


***These were even better than expected. I couldn't stop eating them and they were filling as a main dish, but I just wasn't sure what else you could serve with them. To make even heartier, I am sure bacon or chicken would be good if added to the topping. The original recipe came from here and I decide to use this bread recipe instead. I also wanted more topping so I adjusted the recipe accordingly in my posting. Enjoy!