Caramelised onion, chilli, chorizo and olive flatbread

January 6, 2009 (Last Updated: January 11, 2019)

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

Print Recipe

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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January 6, 2009 (Last Updated: January 11, 2019) By
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