Red Onion and Gorgonzola Flatbread

Because it's easy to work with, this semolina-flour dough is a great way to try your hand at yeasted dough. The rich rounds beg to be served at cocktail hour. We especially like them with a slightly off-dry Riesling. Prep and Cook Time: 2 hours. Notes: Semolina flour is available at groceries with large bulk-foods sections and at Italian specialty stores.

Yield: Makes 32 small flatbreads

Ingredients

• 1  package (1/4 oz.) active dry yeast
• 2  cups  all-purpose flour
• About 1 cup semolina flour
• 4  tablespoons  olive oil, divided
• 2  teaspoons  salt, divided
• 1  medium red onion
• 1  tablespoon  fresh rosemary leaves, minced
• 2  tablespoons  balsamic vinegar
• 1/2  teaspoon  red chile flakes
• 4  ounces  gorgonzola or other blue cheese, crumbled

Preparation

1. In a large bowl, dissolve yeast in 1 cup warm water (about 100°). Let sit until foamy, about 5 minutes. Stir in flours, 2 tbsp. oil, and 1 tsp. salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.

2. Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 tbsp. oil, the vinegar, remaining 1 tsp. salt, and the chile flakes. Cover; set aside.

3. Preheat oven to 450°. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 tbsp. onion mixture and 1 1/2 tsp. blue cheese. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.

Wine pairing: Chateau Ste. Michelle Cold Creek Vineyard Riesling 2006 (Columbia Valley; $14)

Note: Nutritional analysis is per flatbread.

Nutritional Information

Calories:

80 (34% from fat)

Protein:

2.4g

Fat:

3g (sat 1)

Carbohydrate:

11g

Fiber:

0.5g

Sodium:

195mg

Cholesterol:

3.1mg