Matt calls this flat bread salad, I call it pizza. No matter what you call it, its delicious and classically foodie. This recipe is one that I created on my own… except for the flat bread part. I got that from Everyday Rachael Ray. She originally used them for a tangy chutney. I haven’t made the chutney… frankly after I was done with the bread I couldn’t stop eating it and forgot about it.
Makes at least 4 pizzas, plus extra flat bread
1 recipe Rachael Ray Roasted Garlic Flat Bread : http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/appetizer-starter-recipes/Roasted-Garlic-Flatbread-with-Tangy-Chutney
2 large red onions (yellow or sweet onions work as well) thinly sliced. (apologize to your eyes later, this is important!)
1 tablespoon olive oil, plus more for Vinaigrette (see below)
2 tablespoons of butter plus more for brushing the flat breads with
1/4-1/2 cup crumbled Gorgonzola or bleu cheese
4 fresh figs, thinly sliced.
2 cups salad greens or spinach
Raspberry Walnut Vinaigrette, recipe follows
1. Cook your flat bread. Follow Rachael Rays directions, and brush the flat bread with butter. Preheat the oven to 325°.
2. Caramelize your onions. This could be done the day before and refrigerated until ready for use. Set a large pan over medium heat. Heat up the olive oil and the butter. Add the onions and sprinkle with salt and pepper. Let them get some color on them, stirring them up every minute or so. Then knock the heat back the low/med. low and let them sort of slow cook for about 30-40 minutes. This is a perfect thing to do while your flat breads are rising! And take note, the flat breads take an hour to rise This could also be done the day before and put in the fridge overnight.
After your onions look cooked, just keep ‘em warm or set them aside.
3. Make the Raspberry Walnut Vinaigrette and save for drizzling on the pizzas after they are out of the oven
2 teaspoons honey
2 teaspoons Dijon mustard
1 tablespoon + 1 teaspoon champagne vinegar
1/4 teaspoon each salt and pepper, maybe a little more to taste
3 tablespoons chopped raw walnuts (chopped very fine)
6-7 whole fresh raspberries roughly chopped
1/4 a cup to 1/2 cup olive oil
Whisk the first 4 ingredients together in a small bowl. Stir in the walnuts and raspberries until incorporated and the raspberries disintegrate into the vinaigrette base. While whisking, slowly stream in the olive oil to your desired consistency. TASTE it!! If it tastes too oily, add more salt, pepper and vinegar. If you have extra raspberries, throw in 2-3 more. Set aside.
4. On a parchment lined baking sheet, place your cooked flat breads already brushed with butter. Build your pizza! Layer the onions first, then the fig slices, then crumble your cheese on top.
5. Bake, for about 5-6 minutes, your basically heating things through and melting your cheese. When they come out of the oven, pile your greens (about 1/2 cup per pizza) on top, and drizzle with that pretty pink raspberry goodness.
oh… I forgot one more important ingredient:
Pour a glass of red wine (or a verdant white). Sip, bite and repeat.