Peach, Prosciutto + Caramelized Onion Flatbread
Create Cooking Challenge 2018 grand-prize winner Kiya Schnorr dresses up pizza dough with caramelized onions, sliced fresh peaches and rosemary, and finishes it with torn prosciutto.
Recipe Ingredients
- - Makes 1 large flatbread, serves 4
- Caramelized onions:
- - 1 tbsp unsalted butter
- - 1 tbsp canola oil (or other high smoke point oil)
- - 3 cups ⅛ inch thick sliced yellow onions, from 2 large yellow onions
- - ⅛ tsp salt, plus more for seasoning
- - ¼ cup chicken stock
- Flatbread
- - 16 oz pizza dough, at room temperature 4 tbsp olive oil, divided
- - 2 ripe peaches, sliced thin
- - 1 heaping tbsp finely chopped rosemary 3 oz goat cheese, crumbled salt
- - 6 slices prosciutto, torn
- - Crushed red pepper (optional)
Recipe Instructions
- Caramelize the onions: Combine the butter and canola oil in a large cast iron or steel pan or over medium heat. Add the onions, toss to coat, and cook about 3-4 minutes or until they just begin to turn translucent.
- Reduce the heat to medium-low, and stir in a pinch of salt. Continue to cook, stirring occasionally for 20-30 minutes more. If the onions begin to stick or burn in spots, add 1 tbsp of liquid (stock or water) at a time to un-stick and cool the pan, and reduce heat if needed. After 20-30 minutes when the onions begin to turn golden, stir frequently until the onions reach a medium amber brown color. Add the chicken stock and deglaze the pan, using a wooden spoon to scrape any bits from the bottom of the pan. Simmer until all of the liquid has been absorbed.
Make the flatbread:
- Preheat the oven to 500°F with the rack in the center position.
- Drizzle a rimmed baking sheet with 2 tablespoons of the olive oil and use your hands to spread the oil over the entire surface of the sheet and up the sides. Place the pizza dough on top and use your hands to press out the dough all the way to the edges of the pan. If the dough will not stretch, allow the dough to rest for 5 minutes before pressing out again.
- Repeat as needed. (Room temperature dough will be easiest to stretch and shape.)
- When the dough has been stretched to the edges of the pan, use a fork to prick the dough all over, about every 1-2 inches or so. Move the dough into the preheated oven, and cook until the surface is dry and slightly golden, about 3-5 minutes
- Remove the dough from the oven and reduce the oven’s heat to 425°F. Spread the caramelized onions over the flatbread and top with sliced peaches, rosemary, and goat cheese. Season with a pinch of salt and drizzle with remaining 2 tablespoons of oil.
- Bake until the cheese is slightly golden and the crust is crisp, about 12 minutes. Top the flatbread with torn prosciutto and crushed red pepper and serve.