• TO DRINK: Ken Forrester’s Shiraz- Grenache will be delicious with this dish.

    Caramelised onion, chilli, chorizo and olive flatbread

    Serves: 4
    Cooking Time: 40 mins plus extra for rising


    • BASE
    • 240g (2 cups) cake flour
    • 20ml (4 tsp) salt
    • 10ml (2 tsp) castor sugar
    • 10g instant yeast
    • 250ml (1 cup) warm milk
    • 20ml (4 tsp) olive oil
    • 20ml (4 tsp) butter
    • 2 red onions, sliced
    • 2 red chillies, seeded and finely chopped
    • 30ml (2 tbsp) fresh thyme, leaves picked and stalks discarded
    • 50ml castor sugar
    • 10 olives, pitted and halved
    • 100g chorizo, sliced
    • salt and freshly ground black pepper, to taste
    • a handful of fresh basil



    For the base, combine the flour, salt and sugar in a bowl, then stir in the yeast. Add the milk and oil, and work the ingredients together with your hands to form a dough.


    Oil a mixing bowl and place the dough in it. Cover and leave in a warm place until it has doubled in size, about 3 hours. Preheat the oven to 180°C and lightly oil 2 baking trays.


    For the caramelised onion, melt the butter in a frying pan and sauté the onion, chillies and thyme for a few minutes. Stir the sugar through and cook for 10 minutes. Set aside until needed.


    Turn the dough out on a lightly floured work surface and punch it down. Divide it into four pieces and roll them into balls. Roll each ball out to form a thin oval shape. Turn the edges in a little to form a slightly thicker border and transfer the ovals to the baking trays.


    Top with the caramelised onion, olives and chorizo, and season. Bake for about 20 minutes.


    Scatter with the basil and serve hot.