Carmelized Balsamic Red Onion Flatbreads
- 1 recipe pizza dough
- 1 large red onion, ends and outer skin removed, halved and sliced 1/8 inch thick
- 5 tsp olive oil, divided
- 1/4 tsp garlic salt
- 1 Tbsp balsamic vinegar
- 6 oz. goat cheese
- 1/2 Tbsp fresh thyme leaves, minced, plus more whole leaves for garnish
- 3 oz Monterrey jack (or mild cheese of choice), for garnish
-Preheat oven to 450 degrees with large pizza stone on base of oven.
-Allow oven to preheat for 30 minutes while you caramelize onions.
-In medium nonstick pan, while dough is rising, add 2 tsp olive oil over medium low heat.
-Add red onion slices and garlic salt and toss well to coat.
-Cook over low heat, tossing occasionally, until caramelized (not burned), about 20 minutes.
-Meanwhile, while onions are finishing cooking, on floured work surface, divide pizza dough in half.
-Take half of dough and roll it out to about 1/16 inch (like a basic thin crust pizza.
-Using a 2 1/2 inch biscuit cutter, cut uniform circles and use spatula to place the rounds of dough onto a baking sheet lined with parchment.
-Repeat with other half of dough and you should have 2-3 full baking sheets.
-Using remaining olive oil, lightly brush center of dough rounds.
-Sprinkle tops of rounds with thyme and a very small bit of salt and black pepper.
-Top each with a bit of crumbled goat cheese.
-When onions are almost completely caramelized, add balsamic vinegar to pan, toss to coat and heat through (this will turn the onions a nice dark color and heighten their sweetness), about 2 minutes.
-Remove from heat and carefully spoon small amount of red onion mixture onto each dough round.
-Place baking sheets into oven, on at a time, placing sheet directly onto baking stone and cook until dough is cooked through, about 5 minutes.
-Remove baking sheet from oven, top with fresh thyme leaves and some freshly grated Monterrey jack cheese for garnish.