1 cup Gills’ Diced Pickled Red Onions, drained, reserving ¾ cup pickling liquid
½ cup honey
2 tbsp currants, raisins, golden raisins, or
2 tbsp balsamic vinegar
½ tsp red pepper flakes
4 balls of pizza or focaccia dough (12-14 oz)
6 oz shredded or shaved Gruyère cheese
1 cup cooked crumbled bacon or lardon
2 tsp chopped fresh thyme
1 tsp flaked salt
Salt to taste
Prep Time: 15 min
Cook Time: 45 min
Serves: 4 flatbreads
1 Bring onions, pickling liquid, honey, fruit, balsamic vinegar, and red pepper flakes to a boil in a small saucepan over medium heat. Reduce the heat and simmer for approximately 15-20 minutes or until reduced to 1 cup. Set aside to cool. Add salt to taste, then cover and refrigerate until ready to use.
2 For each flatbread, roll or stretch one dough ball into an 8 x 12" rectangle or 11" round. Transfer to an oiled sheet pan and set aside to rise slightly, about 10 or 15 minutes.
3 Dimple dough with fingertips and top each one with 1½ oz cheese and ¼ cup bacon. Bake at 500° F until browned and crisp, about 12 minutes.
4 Spoon on ¼ cup agrodolce mixture, sprinkle with ½ tsp thyme, ¼ tsp flaked salt, and serve.
Note: Sizes are for foodservice. Scale down recipe for smaller portions.
To learn more about Gills Onions, visit www.gillsonions.com