Katie Workman - www.themom100.com
A delicious flatbread! The sweetness of honey plays so incredibly well against the salty, savory-ness of the blue cheese, the bitter radicchio and the slightly sharp onion. The whole thing comes together in a serious snap; if you want to sliver up the radicchio and onion topping a day ahead of time, that will save you a step when you are putting this together. And the parchment paper makes cleanup a breeze!
1 pkg. Wewalka Flatbread Dough
1 cup radicchio, thinly sliced
1/2 red onion, thinly sliced
Kosher salt and freshly ground pepper, to taste
2 Tbsp. fresh orange juice
1 Tbsp. olive oil
1 tsp. fresh thyme leaves, chopped
1/2 cup crumbled blue cheese
2 to 3 Tbsp. honey or truffle honey
Whipped ricotta (optional)
- Preheat oven to 400°F.
- Place the radicchio and onion in a bowl and season with salt and pepper. Drizzle in the orange juice and olive oil. Toss well and let sit for 10 to 20 minutes.
- Unroll the refrigerated Flatbread Dough onto a rimmed baking sheet. Toss the radicchio and onion again, and distribute the vegetables over the flatbread, spreading them evenly in a thin layer almost to the edges. Sprinkle on the thyme. Bake for 12 minutes, then sprinkle the blue cheese over the vegetables and bake for another 3 to 6 minutes until the dough is cooked through and fairly firm, and the blue cheese has started to melt.
- Drizzle the honey over the flatbread in a thin stream. Cut the flatbread in half lengthwise, then cut the flatbread crosswise into 8 segments, resulting in 16 rectangular strips. Dollop the whipped ricotta on top. Serve hot or warm.
- Optional: To make whipped ricotta, place 1 cup of fresh ricotta into a food processor or blender with salt and pepper to taste. Puree for at least 1 minute, until smooth.