Ingredients with Measurements:
- 1 pound pizza dough
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 cup grated Pecorino Romano cheese
- Fresh thyme leaves, for garnish
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Roll out the pizza dough on a lightly floured surface to a thickness of about 1/4 inch.
3. Place the dough on a baking sheet lined with parchment paper.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the onions, salt, sugar, and black pepper. Cook, stirring occasionally, for about 20 minutes, or until the onions are caramelized and golden brown.
6. Add the balsamic vinegar to the skillet and stir to combine. Cook for an additional 5 minutes, or until the vinegar has reduced and the onions are coated in a sticky glaze.
7. Spread the caramelized onions over the pizza dough.
8. Sprinkle the grated Pecorino Romano cheese over the onions.
9. Bake the flatbread in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Garnish with fresh thyme leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 47g
Protein: 15g
Sodium: 1050mg
Sugar: 10g
Substitutions for ingredients:
- Pizza dough can be substituted with store-bought flatbread or naan bread.
- Pecorino Romano cheese can be substituted with Parmesan cheese or another hard, salty cheese.
- Fresh thyme leaves can be substituted with dried thyme or another fresh herb, such as rosemary or oregano.
Variations:
- Add sliced mushrooms or roasted red peppers to the caramelized onions for added flavor and texture.
- Top the flatbread with arugula or baby spinach leaves after baking for a fresh, green garnish.
- Drizzle the finished flatbread with extra balsamic vinegar or honey for added sweetness.
Tips and tricks:
- Be sure to roll out the pizza dough evenly to ensure even cooking.
- Use a mandoline or food processor to thinly slice the onions for even caramelization.
- To save time, the caramelized onions can be made ahead of time and stored in the refrigerator until ready to use.
Storage instructions:
Leftover flatbread can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the flatbread, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the flatbread on a wooden cutting board or pizza stone for a rustic presentation.
Garnishes:
Fresh thyme leaves
Pairings:
This flatbread pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Grilled chicken or steak
Troubleshooting advice:
- If the crust is not cooking evenly, rotate the baking sheet halfway through the cooking time.
- If the cheese is not melting, place the flatbread under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Food safety advice:
Be sure to cook the onions thoroughly to avoid any risk of foodborne illness.
Food history:
Flatbreads have been a staple food in many cultures for thousands of years. The ancient Romans were known to eat a type of flatbread called "focaccia," which was topped with olive oil and herbs.
Flavor profiles:
This flatbread has a savory, salty flavor from the Pecorino Romano cheese and a sweet, tangy flavor from the caramelized onions and balsamic vinegar.
Serving suggestions:
Serve this flatbread as an appetizer or main course for a casual dinner party or family gathering.
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Region: Italian