Caramelized Onion Flatbread with Blue Cheese and Walnuts

Caramelized Onion Flatbread with Blue Cheese and Walnuts is a mouthwatering rustic recipe that showcases the delightful sweetness of caramelized onions on a crisp and flavorful pizza dough base. This dish is perfect for gatherings and family meals, as it combines rich blue cheese, crunchy walnuts, and fresh scallions to create a harmonious blend of tastes and textures.

MAKES TWO 14 BY 8-INCH TARTS, SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil, plus extra for brushing
• 2 pounds onions, halved and sliced through the root end ¼ inch thick
• 1 teaspoon packed brown sugar
• Salt and pepper
• 1 pound pizza dough
• 1 cup walnuts, toasted and chopped coarse
• 4 ounces blue cheese, crumbled (1 cup)
• 2 scallions, sliced thin

INSTRUCTIONS:

1. Preheat the Oven: Adjust the oven rack to the lower-middle position and place the baking stone on the rack. Preheat the oven to 500 degrees Fahrenheit and let the baking stone heat for at least 30 minutes, up to 1 hour.
2. Caramelize the Onions: In a 12-inch nonstick skillet over medium-low heat, heat 2 tablespoons of extra-virgin olive oil until shimmering. Stir in the onions, brown sugar, and ½ teaspoon of salt. Cover and cook, stirring occasionally, until the onions are softened and have released their juices, approximately 10 minutes. Remove the lid, increase the heat to medium-high, and continue to cook, stirring often, until the onions are deeply browned, which should take about 10 to 15 minutes.
3. Prepare the Dough: On a lightly floured counter, divide the pizza dough in half and cover each portion with greased plastic wrap. Work with one piece of dough at a time, press and roll it into a 14 by 8-inch oval shape. Transfer the dough to a parchment paper–lined rimless (or inverted) baking sheet and reshape it as needed. Gently dimple the surface of the dough with your fingertips.
4. Brush and Season the Dough: Brush the dough liberally with olive oil and season it with pepper. Scatter half of the caramelized onions, ½ cup of walnuts, and ½ cup of blue cheese evenly over the dough, leaving a ½-inch border around the edges.
5. Bake the Flatbread: Slide the parchment paper and flatbread onto the preheated baking stone. Bake until the flatbread is deep golden brown, approximately 10 minutes, rotating the flatbread halfway through baking. While the first flatbread bakes, prepare the second tart.
6. Serve: Once the flatbread is ready, remove it from the oven by sliding the parchment paper back onto the baking sheet. Transfer the flatbread to a cutting board, discard the parchment, and sprinkle half of the sliced scallions over the top. Slice and serve the flatbread while it’s warm and delicious.

VARIATIONS:

• Caramelized Onion Flatbread with Potato, Goat Cheese, and Rosemary: Skip the walnuts, blue cheese, and scallions. Toss 1 pound of very thinly sliced unpeeled small red potatoes with 1 tablespoon of water in a large bowl. Cover tightly with plastic wrap and microwave until the potatoes are just tender, which should take about 3 to 7 minutes. Let the potatoes cool. In step 4, scatter half of the cooked potatoes and ½ cup of crumbled goat cheese over each flatbread. Sprinkle each flatbread with ¼ teaspoon of minced fresh rosemary.
• Caramelized Onion Flatbread with Shaved Brussels Sprouts, Fontina, and Hazelnuts: Omit the walnuts, blue cheese, and scallions. Toss 10 ounces of trimmed and thinly sliced Brussels sprouts with 2 teaspoons of extra-virgin olive oil and ¼ teaspoon of salt. In step 4, scatter half of the Brussels sprouts, ½ cup of shredded fontina cheese, and 2 tablespoons of toasted, skinned, and chopped hazelnuts over each flatbread.

These variations offer delightful alternatives to the original flatbread, allowing you to explore different flavors and textures. Enjoy your culinary creativity!