Recipe by Scoutie
I have not tried these yet, putting here for safe-keeping. Looks like they would be a terrific addition to the holiday buffet table or to serve as an hors d’oeuvre before dinner or at a cocktail party. If I don't want to make the crust, I would use this topping on bruschetta. I also might try chopped fresh rosemary instead of the thyme. Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.
- 2 cups plain flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon kosher salt
- 3⁄4 cup whole milk
- 1⁄4 cup olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 large red onions, thinly sliced
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon sugar
- kosher salt
- fresh ground black pepper
- 1⁄2 cup crumbled blue cheese
- 1⁄2 cup crumbled fresh goat cheese
Directions See How It's Made
- Preheat the oven to 425°F.
- To make the crust:.
- In a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the mixture.
- In a measuring cup, whisk together the milk, olive oil, and melted butter. Slowly pour the milk mixture into the well, stirring until just blended and the mixture comes together into a rough mass.
- Turn out the dough onto a lightly floured work surface and roll out into a 10-by-13-inch rectangle.
- Transfer the dough to a baking sheet/tray. Pierce the dough all over with a fork.
- To make the topping:
- In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until softened and lightly browned, about 10 minutes.
- Add the thyme, sugar, and salt and pepper to taste, reduce the heat to low, and cook, stirring frequently, until the onions are soft and caramelized, about 20 minutes.
- Spread the onion mixture evenly over the dough.
- Sprinkle with the cheeses, cut into squares with a pizza wheel or a sharp knife, and bake until the crust is golden and the cheese is bubbling, about 20 minutes.
- Transfer to a wire rack and let cool a bit on the pan. Serve warm or at room temperature.