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| Bacon and Caramelized Onion Flatbread |
This recipe was inspired by a friend of mine on Google+
Brittany M who had created some wonderful looking flatbread recipes. I wanted
something that I had sort of had out in California on my last trip out there in
February to visit some family and friends and to just get away from the
blistering cold that is West Virginia in the winter. I had had this wonderful
simple caramelized onion and ham recipe at my friend Andrea’s mother’s house.
We had gone over there to visit her as it was the first time I was meeting her
mother. She had some wine for us and this delicious little baked flatbread as
we sat in the living room and chatted and got to know each other. Upon arriving
back in West Virginia I had been craving this simple dish but kept putting it
off until I could find the time to create it and find a good flatbread recipe
that wouldn’t be difficult. Low and behold my friend on one of my food
communities had posted one and was very generous enough to give me her recipe.
This simple and easy flatbread is so good either right out
of the oven or the next day as a simple snack out of the fridge. The creaminess
from the ricotta, the sweetness from the honey and caramelized onions and the saltiness
from the bacon add the perfect combination of flavors in one bite. The most
time consuming part of this recipe is standing there and caramelizing the
onions but it is so worth it. Please enjoy my take on Bacon and Caramelized
Onion Flatbread.
Ingredients:
Flatbread recipe:
Serves:
Makes 2 flatbreads
-
3 cups all-purpose flour
- 1 package active dry yeast
- 2 tbsp. vegetable oil
- 2 tsp. kosher salt
- 1 tbsp. granulated-sugar
- 1 cup warm water (110 degrees)
Directions:
1. Combine yeast and water in mixer fitted with a dough hook. Let stand a
minute or two.
2. Add in flour (start with 2 ½ cups and add in more if needed), salt, sugar
and oil. And start mixing.
3. Mix to combine, about 2-3 minutes. If dough is sticky add in remaining
flour, and continue mixing for about 8-10 minutes until smooth and elastic.
4. Place in an oil bowl and cover with plastic and let sit 30 minutes.
( I cut the recipe in half to make only one flatbread)
(Brittany M’s link to her website below)
Topping:
roughly 8oz ricotta
thyme
rosemary
salt/pepper
honey
olive oil
7 slices bacon
1/2 white onion diced
1.
In a large skillet brown and cook bacon until
crispy and remove and drain on paper towel lined plate.
2.
In same skillet sauté diced onions on low heat
until nice and brown and the caramelized has finished. (Hint: I add a little sprinkle
of sugar to help out the process)
3.
Take ricotta cheese and mix in a bowl with a
little salt, pepper, pinch of thyme powder, pinch of rosemary, and drizzle of
honey.
4.
Now I rolled out the dough for the flatbread,
drizzled a bit of olive oil over. Dimpled with my finger tips and spread the
ricotta mixture over top.
5.
Placed the onions and crumbled bacon evenly over
the top of the ricotta mixture.
6.
Placed in a 400 degree oven and baked for about
25 minutes until the flatbread was crisp and brown. Drizzle with some honey and serve once cooled.
This flatbread was so good and had to share it with my
friends down at the river the next day. I would possibly recommend cooking the
flatbread a bit before placing the toppings on just to make sure the crispiness
was even. Fantastic dish and very appreciative to Brittany for giving me the
recipe and to Andrea and her mother for serving it to me the first time.
Prep Time Total: 1 hour ½
Cook Time: 25-30 minutes
Serves: 2-4
Brittany M’s blog: http://cookingwithbrittany.com/
