Flatbread with Gorgonzola, Caramelized Onions & Arugula

By khoglan1

Ingredients

• 1 T olive oil
• 3 T butter
• 3 medium onions, sliced very thin
• 3/4 c water
• 1/2 t dry active yeast
• 2 c all-purpose flour
• 1/2 t salt
• 4 c arugula, loosely packed
• 1 c gorgonzola cheese
• black pepper, to taste

Details

Servings 3

Preparation

Step 1

In a sauté pan, add olive oil and butter, over medium-low heat, until butter has melted. Add onions and stir well. Let onions cook 40-50 minutes, stirring occasionally, until onions are deep brown (reduce heat to low or add an additional 1 T butter if onions begin to burn). Set aside.

Preheat oven to 500F. In a small bowl, add water and dry active yeast. Stir well, and set aside 3-4 minutes until yeast has dissolved. In a food processor, add flour and salt. Blend. Through the hole in the cover, slowly pour in the water-yeast. Dough will quickly form into a bowl. Transfer dough to a floured surface and divide into two equal size balls. If needed, knead dough until smooth, 1 minute. Roll each ball out until very thin, but not transparent. Transfer to individual baking sheets.

Bake dough 4-5 minutes, until beginning to brown. Remove from oven. Top each dough with a drizzle of olive oil, arugula, caramelized onions and gorgonzola cheese. Bake 5-7 minutes, until edge begin to brown. To serve, slice flatbread and sprinkle with black pepper, to taste.