Tuesday, January 11, 2011



The bread:
2 packages Quick Rising Yeast
1 1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. olive oil
1 c. hot water

Mix together then add:
3 cups flour (I did half white and half wheat)

Knead dough for 1 minute then divide into 8 balls. Roll out into individual pizzas and layer on a plate divided by wax paper. Let dough raise for about 20 minutes. Grill on medium heat until cooked through. (I used a fry pan)

The topping:
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. salt
  • 1 medium red onion
  • 1 1/2 tsp. crushed dried rosemary
  • 3 Tbsp. balsamic vinegar
  • 3/4 teaspoon red chile flakes (I omitted this, because I forgot to add it in)
  • 4 ounces gorgonzola or other blue cheese, crumbled
Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with oil, balsamic vinegar, salt, and the chile flakes. Set aside.

Place each cooked flatbread on 11x17 cookie sheet and add onion topping. Sprinkle the tops with blue cheese. Bake in preheated oven at 425 degrees. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.

***These were even better than expected. I couldn't stop eating them and they were filling as a main dish, but I just wasn't sure what else you could serve with them. To make even heartier, I am sure bacon or chicken would be good if added to the topping. The original recipe came from here and I decide to use this bread recipe instead. I also wanted more topping so I adjusted the recipe accordingly in my posting. Enjoy!


Tawnie said...

wow. those look and sound amazing. problem is that I'm still not over my fear of making bread. Guess I just need to jump in and do it.
(fear of anything with yeast)

Kristi said...

Ooh yum. That sounds fantastic. I want to try that tonight!

Lisa said...

i took the picture and so had the privilege of tasting. wow. i absolutely loved these. way to go suzy.

Scott / Lori said...

I know those would be a huge hit with my family (myself included). Do you know how long they took, start to finish?

Suzanne said...

I made them again last night for what I consider a quick meal...this usually means I haven't thawed any meat so I needed something to make without meat in it... does anyone else have this problem regularly? so it probably took 20 minutes of me actually doing work, but with the cooking times and letting the dough rest...about 1 hour 15 minutes. FYI - as far as breads are concerned, this is the easiest/simplest one of them all and impossible to mess up.

Suzanne said...

you also don't even really have to let the dough rest the full 20 minutes...it has still worked for me.