I was browsing through the Crush Magazine recipes on my computer wondering what to make for lunch when their flatbread recipe caught my eye. Typically for Durban, Spar didn’t have any rocket so I had to revise the ingredients a wee bit but in the end it was delicious and pretty quick to make.
Recipe below is via Crush Magazine. Visit their site to sign up for their monthly online magazine or follow them on twitter (@crush_online)
Caramelised Red Onions, Cranberry and Goat’s Cheese Flatbread
Serves: 2-4
Difficulty: easy
Preparation time: 10 minutes
Caramelised red onions and cranberries
2 Tbsp (30 ml) olive oil
2 large red onions, sliced
50 g dried cranberries
2 Tbsp (30 ml) sugar
In a small saucepan, sauté the onions, cranberries and sugar in the oil until slightly softened. Cover with a lid and simmer for 10 minutes. Simmer uncovered for a further 5 minutes until soft and sticky. Keep to one side.
Flatbread base (I cheated and bought dough from Spar)
about 300 g ready-made bread dough
(available at most bakeries) or see Crush
3 Monday–Sunday’s Friday recipe for a
pizza base recipe
3 Tbsp (45 ml) cake flour, for rolling
2 tsp (10 ml) olive oil, for brushing
On a floured surface, roll the dough out into a rectangular shape and place onto a greased baking tray. Stretch it out some more on the tray. Prick some holes onto the base with a fork and brush with olive oil. Bake for about 8 minutes or until golden and with crispy edges.
To finish
Top the base with the caramelised onions and cranberries and spread out evenly. Arrange slices of goat’s cheese over the onions and top with fresh rocket. Drizzle with a little extra virgin olive oil and season with freshly milled black pepper.
This flatbread is lovely on its own but is also great as part of a tapas-style meal.
Elements used on image via Pugly Pixel.
