Ricotta & Onion-Port Jam Flatbread

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When is pizza not pizza? When it is flatbread of course. Flat bread is one of my favorite go to foods. It can be served as part of a light dinner, as an appetizer or even a mid afternoon snack. All it takes is some flatbread—pre made or my preference of fresh homemade pizza dough– and the toppings of your choice. You can make them sweet, savory or a combination of the two. Top them with meat, cheese, fruits or vegetables. Really, anything can be a topping for flatbread so you can make individual ones to please your entire family or bake up a variety for a smorgasbord.

This flatbread is one of my favorites and is inspired by the Savory Simple food blog. I’ve used my own pizza dough and topped it with fresh ricotta cheese, crumbled bacon and homemade port infused onion jam. The jam is sweet, savory and decadent and the key to its success is cooking the onions slowly so they caramelize. You can make the jam earlier in the day if you prefer then top the flatbread with it when you are ready to cook. So go ahead and try this recipe then let your imagination decide which direction you go next. I promise you won’t be disappointed.

RICOTTA & ONION-PORT JAM FLATBREAD 

For the flatbread:

1 recipe of your favorite pizza dough

1 cup ricotta cheese

1 cup onion-port jam

1 cup crumbled bacon

1/4 cup green onions, minced

For the Onion-Port Jam:

2 tablespoons unsalted butter

2 large yellow onions, peeled, quartered and sliced thin

1/2 tablespoon sugar

1/8 teaspoon sea salt

1/2 cup water (more if needed)

1/2  cup port wine

2 tablespoons balsamic vinegar

  • Melt the butter on low heat in a large skillet.
  • Add the onions, sugar and salt.
  • Sweat the onions, stirring, until they begin to caramelize.
  • Turn up the heat to medium-low. Once the onions have begun to brown, pour approximately 2-3 tablespoons of water into the pan to deglaze, using a spatula to scrape up the brown bits and stir them into the onions.
  • Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste both sweet and bitter, approximately 25-35 minutes.
  • Add the port wine and balsamic vinegar to the onions and cook for another 10 minutes, stirring periodically, until all of the liquid has reduced and is coating the onions.
  • Taste and add a bit more salt if desired.

When you are ready to build your flatbreads:

  • Pre-heat the oven to 400 degrees. If your oven has a pizza setting, use that.
  • Line a baking sheet with parchment paper then set aside.
  • Divide the pizza dough into four even portions and working one at a time on a lightly floured surface, roll the dough out into a long oval.
  • Place each piece of dough on the prepared baking sheet taking care to make sure the edges are not touching.
  • Place 1/4 cup of the ricotta cheese on the top of each piece of dough and use a rubber spatula to evenly distribute it across the entire surface.
  • Divide the onion-port jam amongst the flatbreads, spreading it to cover as much of the surface area as possible.
  • Add the bacon and the green onions to each flatbread, evenly distributing them across the top of each one.
  • Bake flat breads for 15-17 minutes or until the crusts are browned and crisp and the toppings are beginning to bubble.
  • Remove from the oven and allow to cool slightly before slicing and serving.

Yields: 4 flatbreads

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