Ingredients with Measurements:
- 1 pound pizza dough
- 1 Hermelín cheese wheel, sliced
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Special equipment needed:
- Pizza stone or baking sheet
- Rolling pin
- Large skillet
Step-by-step instructions:
1. Preheat your oven to 450°F (230°C) and place your pizza stone or baking sheet in the oven to heat up.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they start to caramelize and turn golden brown. This should take about 20-25 minutes.
3. Add the brown sugar and balsamic vinegar to the skillet and stir until the sugar has dissolved. Cook for another 5-10 minutes until the onions are fully caramelized and sticky. Season with salt and pepper to taste.
4. On a lightly floured surface, roll out the pizza dough into a thin rectangle shape.
5. Place the sliced Hermelín cheese on top of the pizza dough, leaving a small border around the edges.
6. Spread the caramelized onions on top of the cheese, making sure to distribute them evenly.
7. Transfer the flatbread onto the preheated pizza stone or baking sheet and bake for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbly.
8. Remove from the oven and sprinkle with fresh thyme leaves for garnish.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 450°F (230°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 17g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 500mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 10g
Protein: 13g
Substitutions for ingredients:
- Hermelín cheese can be substituted with any soft, creamy cheese such as brie or camembert.
- Fresh thyme leaves can be substituted with dried thyme or any other fresh herbs such as rosemary or oregano.
Variations:
- Add sliced mushrooms or roasted red peppers to the caramelized onions for extra flavor.
- Top the flatbread with arugula or baby spinach leaves for a fresh and peppery taste.
- Drizzle with honey or truffle oil for a touch of sweetness or earthiness.
Tips and tricks:
- Make sure to roll out the pizza dough thinly to ensure a crispy crust.
- Use a pizza peel or the back of a baking sheet to transfer the flatbread onto the hot pizza stone or baking sheet.
- Let the flatbread cool for a few minutes before slicing and serving to prevent the cheese from sliding off.
Storage instructions:
Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the flatbread in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through.
Presentation ideas:
Serve the flatbread on a wooden board or platter for a rustic look. Garnish with fresh thyme leaves and a drizzle of honey or truffle oil.
Garnishes:
Fresh thyme leaves, honey, truffle oil
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust is not crispy enough, try baking the flatbread on a lower rack in the oven or increasing the oven temperature slightly.
- If the cheese is not melting properly, make sure to slice it thinly and evenly.
Food safety advice:
Make sure to cook the onions thoroughly to prevent any risk of foodborne illness.
Food history:
Flatbreads have been a staple food in many cultures for thousands of years. The combination of cheese and caramelized onions is a classic flavor pairing that has been enjoyed for centuries.
Flavor profiles:
Creamy, tangy, sweet, savory
Serving suggestions:
Serve as an appetizer or main dish with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
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Region: Czech
Taste: Savory, Sweet, Tangy, Caramelized, Oniony