When it comes to pizza and flatbread, Pappy and I definitely have different opinions on which ingredients make a great pizza. Traditional toppings are wonderful, but sometimes I like to get adventurous. Sunday was a perfect day for grilling pizzas with Pappy on the Penarve. The weather was crisp, the tv was roaring with football games and fun ideas were rolling through our heads of our upcoming creations. My final outcome was grilled caramelized onion, apple and Canadian bacon flatbread…..AHHHmazing!!!!
The wonderful thing about flatbread pizza is that everyone can create their own masterpiece. They are just the right size for one…or two if you decide to share. However, the only one I was sharing my grilled caramelized onion flatbread with was a nice glass of Chardonnay!
THIS RECIPE IS SO VERSATILE!!!
Caramelizing onions is a must for this yummy recipe. However, you may wish to alter the recipe a bit after you prepare the onions. Maybe you wish to use only onions and no fruit. Apples were used in this recipe, but peaches or pears would be just as delicious. The trick is that whatever you choose to add in, you must cook them over low heat for 25 to 30 minutes to get the caramelizing to take place.
The flavors mixed very well with Canadian bacon, but maybe you prefer no meat….it would still be fantastic!
While the onion mixture is cooking, you will need to prepare your flatbread. Brush it with a thin layer of olive oil then layer fig spread over the top of the oil. Add the caramelized onion mixture on top of the fig glaze. Top with fresh spinach or other greens of your choice. Next will be your choice of cheese. We prepared this with blue cheese. Goat cheese, brie or feta would work wonderfully as well. Lastly, top it off with some toasted walnuts and dried cherries.
IT’S TIME TO GRILL ~
Slide a pizza board or pizza peel under the flatbread to transfer to the grill. If you do not have a pizza peel, it’s a good idea to add it to your cooking arsenal….once you taste these babies you are definitely going to be making more. Here is a link to one of my favorites. I absolutely love this pizza peel with a foldable handle for easy storage!
Once you have transferred the flatbread to the grill, close the cover and grill for 8 to 10 minutes. Check on it after 5 minutes to decide the correct amount of time for the level of crispiness you prefer. Then top it off with balsamic glaze….perfection!
Now you are looking at me like I am crazy! Kid friendly you ask? What child likes blue cheese? Well, I know there are some kids out there that do eat different cheeses, but if they don’t, substitute mozzarella. Easy peasy!
The really cool thing about flatbread pizzas, is you can have a small layout of different toppings and let everyone make their own. Psst…..kids are more apt to eat their dinner when they take part in the process of preparation. So let them dig in and have fun!!!!
Grilled Carmelized Onion, Apple and Canadian Bacon Flatbread
- 1 flatbread
- 1/2 cup onion, sliced or chopped
- 1 apple, peeled, cored and chopped
- 10 small rounds of canadian bacon, sliced
- fig spread
- blue cheese crumbles
- dried cherries
- toasted walnuts
- arugula or greens of your choosing
- balsamic glaze
- Cook sliced onions and chopped apples in a small amount of olive oil over low heat. Cook this mixture for about 25 minutes, giving it time to caramelize. Add sliced canadian bacon and cook for another 5 minutes, giving it time to brown.
- Meanwhile, rub the flatbread with a light coat of olive oil. Then spread fig spread evenly over the bread
- Pour the cooked mixture of onions, apples and canadian bacon over the fig spread. Chop your greens and spread next. Then top with blue cheese, toasted walnuts and dried cherries.
- Place flatbread on a pizza board or pizza peel to transfer to the grill. Place on heated grill and close cover. Grill for 8 to 10 minutes until it has reached the crispiness you desire.