Rustic Caramelized Onion and Goat Cheese Flatbread

Instructions

1. For the dough: In a large bowl, whisk together 2.5 cups flour, yeast, sugar, and 1 tsp salt. Add 1 cup of warm water and 1 tbsp olive oil. Mix until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
2. While the dough rises, prepare the onions. Thinly slice the onions. In a large skillet over medium-low heat, melt the butter with 1 tbsp of olive oil. Add the onions and 1/4 tsp salt. Cook slowly, stirring occasionally, for 25-30 minutes until they are deep golden brown and very soft. Set aside.
3. Preheat your oven to 425°F (220°C). Place a baking sheet in the oven to heat up.
4. Once the dough has risen, punch it down and divide it in half. On a piece of parchment paper, roll or stretch each half into a rustic oval shape, about 1/4-inch thick.
5. Mince the garlic and mix it with the remaining 1 tbsp of olive oil. Brush this garlic oil over the surface of both flatbreads, leaving a small border.
6. Spread the caramelized onions evenly over the flatbreads.
7. Crumble the goat cheese over the onions.
8. Carefully transfer the parchment paper with the flatbreads onto the preheated baking sheet. Bake for 10-14 minutes, or until the crust is golden brown and the cheese is slightly melted and browned in spots.
9. Remove from the oven, let cool for a minute, then drizzle with balsamic glaze before slicing and serving.