Red Onion and Gorgonzola Flatbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Because it's easy to work with, this semolina-flour dough is a great way to try your hand at yeasted dough. The rich rounds beg to be served at cocktail hour. We especially like them with a slightly off-dry Riesling. Prep and Cook Time: 2 hours. Notes: Semolina flour is available at groceries with large bulk-foods sections and at Italian specialty stores. Ingredients:
1 package (1/4 oz.) active dry yeast |
2 cups all-purpose flour |
about 1 cup semolina flour |
4 tablespoons olive oil, divided |
2 teaspoons salt, divided |
1 medium red onion |
1 tablespoon fresh rosemary leaves, minced |
2 tablespoons balsamic vinegar |
1/2 teaspoon red chile flakes |
4 ounces gorgonzola or other blue cheese, crumbled |
Directions:
1. In a large bowl, dissolve yeast in 1 cup warm water (about 100°). Let sit until foamy, about 5 minutes. Stir in flours, 2 tbsp. oil, and 1 tsp. salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.
2. Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 tbsp. oil, the vinegar, remaining 1 tsp. salt, and the chile flakes. Cover; set aside.
3. Preheat oven to 450°. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 tbsp. onion mixture and 1 1/2 tsp. blue cheese. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.
4. Wine pairing: Chateau Ste. Michelle Cold Creek Vineyard Riesling 2006 (Columbia Valley; $14)
5. Note: Nutritional analysis is per flatbread.
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