You know how sometimes you eat something that is so good you can’t stop eating it, although you know you are going to make yourself sick, but you still don’t care? For me, that is this flatbread. I am lucky I am skilled at one-handed photography, as my other hand was preoccupied with shoveling flatbread slices in my mouth. And forget about “action” shots. The first 30 minutes I was in a caramelized-onion-induced-coma and didn’t know what was going on.
Flatbread with Gorgonzola, & Arugula
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
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.