Monday, April 7, 2014

Crispy Flatbread with Chorizo, Peppers, and Caramelized Onion - Canadian Food Experience Project

This month's Canadian Food Experience Project features local Canadian growers and farmers. A perfect topic for me because I live just up the road from a grower who runs a spectacular farmer's market from mid March to mid November every year.

It's always such a relief when we begin seeing life at the market, usually around the beginning of March. When the stands are out and doors open for the first time, I feel a renewed sense of hope - we survived another winter's hibernation and soon spring will be on the breeze.

I'm also always relieved because my meal planning changes completely when those doors open. My wonderful little farmer's market, filled with mostly local (depending on the season) fruits, veggies, baked goods, herbs, dairy items, and so much more, affords me the luxury of planning dinner as I drive home from work and getting creative with it as I see what fresh local treasures are in. Where else could a cook go to find ramps? As an aside, they are amazing in quiche!

But with spring upon us and summer on the horizon, I thought I would create a recipe for flat bread just for the project. Flat bread is something I love to make in the summer to serve for friends with an icy cold beer or a crisp chardonnay.

My farmer's market had an abundance of peppers in this week; combined with caramelized onions, chorizo sausage from a local farm, and sharp Vancouver Island cheddar, the ingredients came together to make one of the best flat breads I have ever made.

 Better still, it was easy to put together - although, be forewarned: good things take time. In order to get the onions and peppers just perfect you need to be patient enough to let them cook low and slow for about 45 minutes. Treat it like a Zen moment, get mindful up in it, and I promise, you will be just fine!

Visit the printable recipe to prepare this for yourself: Crispy Flat Bread with Chorizo, Peppers, and Caramelized Onion

Or follow along with my step by step video!

Prep Time: 90 minutes
Bake Time: 18 minutes

Serves: 6-8

  • 1 pkg instant yeast
  • 1/3 cup warm water
  • 4 tbsp extra virgin olive oil
  • 1 egg (at room temperature)
  • 1 1/4 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 5 chorizo sausages removed from casings
  • 6 medium white onions sliced thin
  • 1 small red pepper sliced thin
  • 1 small yellow pepper sliced thin
  • 1 small orange pepper sliced thin
  • 2 jalapeno peppers cut into rounds
  • sea salt and black pepper to taste
  • 1 cup grated sharp cheddar cheese
  1. Begin by dissolving the yeast into the warm water.. Whisk in 2 tbsp of the extra virgin olive oil and the egg. 
  2. In the meantime mix together the flour, salt and sugar in a large bowl. Make a well in the center, pour the egg and yeast mixture into the well and gently stir until it all begins to come together into a rough dough. You may need to use your hands at the end to bring it all together.
  3. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until it is smooth. 
  4. Rinse out the bowl, rub it lightly with oil, and turn the dough around in it until it glistens with oil. Cover the bowl, set it aside in a warm place, and let the dough rise for at least an hour, or until it has doubled in size.
  5. Heat the last 2 tbsp of extra virgin olive oil over medium low heat. Add the onions and the chorizo to the pan and begin to saute. Add the peppers and continue to saute low and slow for about 45 minutes until the onions are golden brown and well caramelized and the chorizo is cooked through. Season lightly with sea salt and black pepper and set aside.
  6. Punch down the risen dough and then roll it around the sides of the bowl just to get a covering of oil. Place the dough onto a lightly floured surface, flatten slightly and then roll out into a large, thin oval. Place onto a parchment lined cookie sheet and gently pinch the outside edges together to make more uniform.
  7. Spread the caramelized onions, chorizo, and peppers over all - leaving an inch around the edges bare, and reserving the jalapeno peppers. Place the reserved peppers so that they are evenly disbursed over the top of the crust and then sprinkle 1 cup of grated sharp cheddar cheese over all.
  8. Bake in a 425 degree oven for 15-20 minutes until the crust is golden and crispy.
  9. Serve hot in rustic wedges wish a cold glass of beer or a cool Riesling.

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

1 comment: