One of the best flatbreads I’ve ever had is one CPK makes. It’s a thin crust pizza topped with pear, hazelnuts, caramelized onions, and spring mix with Gorgonzola dressing. It’s the perfect blend of sweet and nutty, light but satisfying.
I decided to try my own version, with a few tweaks. I used pecans instead of hazelnuts, added thyme, and used a balsamic glaze as the dressing. Regarding the onions: they really are better caramelized, I discovered. Tonight marks the first time I made caramelized onions, which means cooking them slowly, over low heat, in butter until they turn a deep brown color that their natural sugars produce.
Another first for me tonight was making a balsamic glaze. The key, it seems, is to use enough sugar to offset the strong vinegar flavor of the balsamic vinegar and to heat it over a low heat for a fairly short period of time to avoid burning it or reducing it too much. All that needs to happen is for the sugar to heat up and dissolve into the other ingredients so that the mixture thickens into almost a syrup.
The crust is a very basic homemade recipe that cooks really quickly and requires little work. Ideally, the dough should be left to rise for about an hour and a half, but if time doesn’t permit that, it’s okay. As far as baking time goes, 10-15 minutes at 450 should be enough. It depends on how browned you want the crust. Since the crust cooks so quickly, be sure to add all the toppings except for the spring mix and balsamic glaze before beginning to bake it, to make sure everything gets cooked through.
Here is a basic recipe:
For the crust (for one super thin 12-inch flatbread, one serving for me):
- 3/8 cup water
- 1/2 teaspoon yeast (make sure to dissolve it into the water before adding it to the flour mixture
- 1 cup flour (I used half white, half wheat)
For the toppings:
- Onions, sliced, caramelized in butter, and salted
- Red pear, sliced
- Gorgonzola cheese
- Pecans, chopped
- Spring mix
For the balsamic glaze:
- Balsamic vinegar
- Olive oil
- Brown sugar