Jammy Onion & Herb Flatbread with Mixed Greens
Sometimes traditional red-sauce pizza is what you crave, and other times, you want a little something different….elegant, perhaps. This flatbread (either grilled or conventionally baked) is that and then some. Fragrant, flavorful, and—dare I say—healthy. It has a base of sweet caramelized onions cooked until they’re practically spreadable, like jam. The remaining toppings are simple, yet special: sage, thyme, Gorgonzola cheese, and a mound of lemon-vinaigrette dressed greens. Together, they make for an impressive sight and exceptional taste.
- 4 tbsp. olive oil, divided
- 2 medium yellow onions, very thinly sliced
- 3-5 tbsp. water
- 1.5 tbsp. chopped fresh sage (about 10 leaves)
- 1/2 tsp. dried thyme or Herbes de Provence blend
- 1.25 tsp. kosher salt, divided (plus more for finishing if desired)
- 1/2 tsp. fresh ground black pepper, divided (plus more for finishing if desired)
- 3 tbsp. all-purpose flour
- 12-14 oz. prepared room-temperature pizza dough, unbaked (see TIP A below)
- 2 oz. crumbled Gorgonzola cheese (see TIP B below)
- 1/2 c. shredded fontina or mozzarella cheese (optional)
- juice of 1/2 lemon
- 1/8 tsp. granulated garlic (coarse garlic powder)
- 2-3 oz. fresh baby spinach or arugula leaves (or combination)
- 2 tsp. good quality, pure honey
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In a large sauté pan over medium-low heat, bring 2 tablespoons olive oil up to temperature. Distribute the thinly sliced onion evenly around the pan and let the heat and natural sugars of the onion do their thing. The onion should quietly sizzle at first and then settle-in to a gradual softening and caramelization process. Adjust the heat to low if needed and stir occasionally. After about 20 minutes, begin to add the water 1 tablespoon at a time to help scrape the brown bits from the bottom of the pan. Only use as much water as needed. Over the course of about 60-70 minutes, the onions should turn a deep, golden brown color and become jam-like in consistency. Once done, turn off the heat and stir-in the fresh sage, dried herbs, 3/4 teaspoon kosher salt, and 1/8 teaspoon ground pepper. Set aside until ready to use.
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As the onions are finishing caramelizing, sprinkle the flour over your work surface and on top of the room-temperature pizza dough. Stretch the dough into a 12 inch free-form round using your hands or a rolling pin. Transfer the stretched dough to a lightly greased baking sheet and gently prick it all over with a fork.
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Oven Method: Put the pan of stretched dough on the center rack of a pre-heated 450-500° oven for 6-8 minutes to partially bake. You want the dough to begin to set-up and develop a hint of brown around the edges. After 6-8 minutes, pull the partially baked dough from the oven.
Grill Method: Preheat your outdoor grill to 450-500° and generously coat the grates with vegetable oil or nonstick cooking spray. Place the stretched dough directly on the grates (no pan) and resist the urge to shift or move it. After 3-4 minutes, lift one side of the dough to check for grill marks and doneness. Once the bottom turns brown and crusty (maybe even a bit charred in spots), remove the dough from the grill and place it grill-side up back on the sheet pan.
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Brush 1 tablespoon olive oil over the partially baked or grilled dough (grill-side up) and sprinkle it with 1/4 teaspoon kosher salt. Then add the onion-herb mixture leaving a 1/2-inch border around the edge. Distribute the crumbled Gorgonzola and fontina or mozzarella cheese (if using) over the onion-herb mixture. Return the flatbread to the oven (for approximately 15 minutes) or grill (covered for 3-5 minutes) to finish cooking. You'll know it's done when the crust is firm and golden and the cheese is melted.
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While the flatbread is finishing baking or grilling, combine the lemon juice, granulated garlic, and remaining 1 tablespoon olive oil and 1/4 teaspoon kosher salt in a large bowl. Toss in the salad greens (baby spinach and/or arugula leaves) and set aside.
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Drizzle the honey over the fully baked flatbread. Add a final sprinkling of kosher salt or freshly ground black pepper if desired. Then top the flatbread with a mound of the dressed greens and serve with the remaining greens on the side.
TIP A: I've tried a lot of store-bought pizza dough varieties, and my hands-down favorite is Whole Foods Market® Neapolitan style. If you prefer whole-wheat, then give Trader Joe's® 100% Whole-Wheat dough a try. Both are incredibly tasty and great weeknight stand-ins. That said, nothing beats making it yourself according to Jim Lahey's No-Knead Pizza Dough. It's worth every bit of effort and yields a huge batch. Great if you're making multiple pizzas or flatbreads.
TIP B: One of the beauties of Gorgonzola cheese is that a small amount goes a long way. My recipe calls for only 2 ounces of Gorgonzola, and I recommend sticking to that amount. If you want a more thorough cheese cover on your flatbread, then add fontina or mozzarella—something mild flavored—vs. more Gorgonzola.