Red Onion and Gorgonzola Flatbread

Leo Gong
Because it's easy to work with, this semolina-flour dough is a great way to try your hand at yeasted dough. The rich rounds beg to be served at cocktail hour. We especially like them with a slightly off-dry Riesling. Prep and Cook Time: 2 hours. Notes: Semolina flour is available at groceries with large bulk-foods sections and at Italian specialty stores.

Yield:

Makes 32 small flatbreads

Recipe from

Nutritional Information

Calories 80
Caloriesfromfat 34 %
Protein 2.4 g
Fat 3 g
Satfat 1 g
Carbohydrate 11 g
Fiber 0.5 g
Sodium 195 mg
Cholesterol 3.1 mg

Ingredients

1 package (1/4 oz.) active dry yeast
2 cups all-purpose flour
About 1 cup semolina flour
4 tablespoons olive oil, divided
2 teaspoons salt, divided
1 medium red onion
1 tablespoon fresh rosemary leaves, minced
2 tablespoons balsamic vinegar
1/2 teaspoon red chile flakes
4 ounces gorgonzola or other blue cheese, crumbled

Preparation

1. In a large bowl, dissolve yeast in 1 cup warm water (about 100°). Let sit until foamy, about 5 minutes. Stir in flours, 2 tbsp. oil, and 1 tsp. salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.

2. Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 tbsp. oil, the vinegar, remaining 1 tsp. salt, and the chile flakes. Cover; set aside.

3. Preheat oven to 450°. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 tbsp. onion mixture and 1 1/2 tsp. blue cheese. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.

Wine pairing: Chateau Ste. Michelle Cold Creek Vineyard Riesling 2006 (Columbia Valley; $14)

Note: Nutritional analysis is per flatbread.

Note:

Erin Burke, Boonton Township, NJ,

September 2007