Radicchio And Caramelized Onion Flatbread Recipes

BRIE & CARAMELIZED ONION FLATBREAD

Steps:

• Grease a 15x10x1-in. baking pan; set aside. In a large skillet, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 25-30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook and stir 1 minute longer., Preheat oven to 425°. Add brown sugar, vinegar, salt and pepper to onion mixture. Cook and stir 5 minutes longer. Press dough into a 12x10-in. rectangle onto prepared pan. Top with onion mixture and cheese. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

CARAMELIZED ONION & DATE FLATBREAD

Steps:

• Preheat broiler. In a large skillet, heat oil over medium heat. Add onion and salt; cook and stir 6-8 minutes or until onion is softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Place crust on an ungreased baking sheet; sprinkle with mozzarella cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted., Top with Italian seasoning, onion, orange and dates. Sprinkle with feta cheese. Broil 2-3 minutes longer or until heated through.

ONION FLATBREAD

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

CARAMELIZED ONION FLATBREAD

Steps:

• Combine Bread Flour (375 gram), Salt (1 teaspoon), Milk (230 milliliter), Instant Dry Yeast (6 gram), and Caster Sugar (1 teaspoon) in a bowl of a stand mixer. Use a hook attachment at a slow speed to mix ingredients until a dough forms. Add Olive Oil (1 tablespoon) and mix for a further few minutes until combined. Change to medium speed, mixing until dough is elastic.
• Roll into a ball and tip into an oiled bowl. Cover cling film loosely. Place in oven on "Dough Proving" program at 35 degrees C ( 95 degrees F) for 25 minutes and let it rise to double size.
• Put Olive Oil (1 tablespoon) in a large frying pan and set over medium-high heat. Add Onion (3) and stir until onions are soft.
• Add Brown Sugar (2 teaspoon) and Balsamic Vinegar (3 tablespoon) and stir. Turn up to medium heat and cook until no liquid remains and onions have caramelized. Transfer onion to a flat tray to cool down.
• Once the dough has risen, turn it out onto a floured surface and flatten out, place on a baking tray. Form a flat loaf about 1-centimeter high and pour caramelized onion over the dough and. Brush with remaining Olive Oil (1 tablespoon).
• Bake bread on shelf level 3 (middle of the oven) on Steam Roast at 200 degrees C (400 degrees F) for 25 minutes or until bread is cooked.
• Let bread cool to room temperature and slice carefully with a serrated knife. Serve.

RADICCHIO AND CARAMELIZED ONION FLATBREAD

Steps:

• Combine flours, sugar, and salt in a bowl. Create well in dry ingredients, add water and yeast. Allow to sit for 10 minutes.
• Add oil and stir to combine until it forms a shaggy mass.
• Turn out on a lightly floured surface and knead for about five minutes until smooth and soft.
• Return to bowl and cover with plastic wrap.
• Allow to double in size, about 1 hour.
• Slice onions in 1/8" - ¼" semi circles.
• Heat 2 tbsp oil in a pan over medium-low, add onion. Stir occasionally. Cook very slowly until caramelized (about 10 minutes). Set aside.
• Wash radicchio and chop into ½" slices (across the leaf). Leave out most of the white ribs and base.
• Toss radicchio with 1 tbs olive oil, salt, ¼ tsp ground pepper, and oregano.
• Preheat your oven to 450.
• Roll out or hand shape dough into a 13" (ish) oval on baking paper or silicon baking mat.*
• Spread remaining olive oil over dough. Spoon farmer's cheese on dough leaving about 1" of edge on all sides.
• Add seasoned radicchio then caramelized onions in an even layer. Cover with the grated cheeses. Grind a bit more pepper on top.
• Bake for 15-20 minutes until crispy on the edges and the cheese is slightly browned.
• Allow to cool for 2-3 minutes and drizzle with reduced balsamic. Cut into (rustic) squares and serve immediately)

CARAMELIZED-ONION FLATBREADS WITH CRèME FRAîCHE

Steps:

• For bread dough:
• Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
• Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide dough into 6 equal pieces; roll each into ball. Place on baking sheet; cover with plastic wrap. (Can be prepared 1 day ahead. Keep covered and refrigerate.)
• For caramelized onions:
• Heat oil in large nonstick skillet over medium-high heat. Add onion wedges to skillet and cook without turning until beginning to brown, about 7 minutes. Carefully turn onions over; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Add thyme and honey; cook 1 minute. Stir in vinegar. Seasonto taste with salt and pepper. Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Let dough rise in warm draft-free area until doubled, about 1 hour. Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly with semolina flour. Roll out each dough ball to 5-inch round. Transfer 3 rounds to each prepared baking sheet. Let rest 10 minutes. Pierce dough rounds all over with fork. Spread 1 generous tablespoon crème fraîche mixture over each dough round, leaving 1/4-inch plain border. Arrange onions evenly atop each; drizzle lightly with crème fraîche mixture (mixture may spill over edges of dough).
• Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.
• *Available at some supermarkets, and at specialty foods stores and Italian markets.

RADICCHIO SALAD WITH CARAMELIZED CARROTS AND ONIONS

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.
• Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
• Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.
• Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.