• 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

    Ingredients

    • 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
    • CARAMELISED ONION
    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    5

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

    6

    Scatter with the basil and serve hot.

     

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