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(Italian flatbread sandwich with Carmelized Onions, Goat Cheese, Arugula and Roasted Red Peppers)
This recipe was featured in: a cookbook – grilled pizzas and piadinas
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Makes 2 piadinas
herbed/plain goat cheese
2 jarred roast red peppers, diced
handful of arugula leaves
Carmelized Onions
2 tbsp olive oil
1 large yellow onion, thinly sliced
1 tbsp sugar
garlic salt/reg salt
1 tbsp balsamic vinegar
The Flatbread
1 pack Pillsbury Thin Crust Pizza Dough
Carmelized Onions
Heat the olive oil in a deep skillet on medium heat and add onions along with sugar and salt. Cook, stirring frequently, until they turn light brown, for about 15-20 mins. Reduce the heat to low and splash with balsamic vinegar. Cook for a couple mins till the vinegar vaporizes.Remove from heat and let it cool down a little bit.
Preparing the Flatbread
Preheat a flat griddle over medium-high heat for 5 mins.
Break open the packet of readymade dough and roll to make it even thinner, about 3-4 mm of thickness. Depending on the size of the griddle, cut the sheet of dough into smaller pieces.
Lay the rolled dough on the hot pan and cook for about a min or so, till bubbles form on the surface.
With a pair of tongs, check the bottom side to make sure it is golden brown and flip to grill the other side.
Cook for about a min until golden brown and remove from the pan.
Stack the cooked breads on a paper towel and wrap them so they stay warm.
Assembling the Piadina
Spread the flatbread evenly with goat cheese and carmelized onions. Top it with arugula and diced roasted peppers. Season with salt and freshly ground black pepper.
Fold the bread over to secure the filling and serve along the side of chips and a drink.
