Caramelized Onion Flatbread with Kalamata Olives, Smoked Gouda, Rosemary and Balsamic Reduction

From: LeaveDinnertoLettie.com

Ingredients

1 store bought Pizza dough

1 1/2 cups shredded Smoked Gouda

10 Kalamata olives cut in half

3 Onions, sliced

3 sprigs fresh Rosemary

2 Tsp fresh Thyme

2 cups Balsamic Vinegar

Olive Oil

Salt

Instructions

You need to start by caramelizing your onions. Place the onions in a warm pan over medium heat with a little bit of olive oil. Season with salt. Let the onions slowly cook and caramelize. Stir every once in awhile so they don't stick to the bottom of the pan. First you will see the water evaporate, then the onions will start to turn brown. If they start to burn, turn down the heat a little and add a small amount of water to the pan. The idea behind caramelized onions is slow over low heat. This could take up to 45 minutes depending on how caramelized you want them to be. If you don't have a lot of time do it for 20 minutes and call it a day.

While the onions are cooking you want to reduce down your vinegar. Place the balsamic vinegar in a saucepan over medium high heat and let it boil and reduce down by about half, until it gets thicker like a syrup.

Preheat your oven to 425 degree.

Once your ingredients are all prepped you want to pre-bake your dough. On a floured surface start to stretch out your pizza dough either by hand or with a rolling pin. I like to make a rectangular shape when baking a flatbread. Make the rectangle as large as you want, but don't stretch the dough too thin or it won't hold the weight of your ingredients.

Place the stretched dough onto a parchment lined baking sheet. Brush some olive oil on the dough and sprinkle with salt. Place in the oven for about 10 minutes or until it just starts to turn golden.

Remove the dough from the oven and top with your caramelized onions, the leaves from the fresh thyme and rosemary, your smoked Gouda, and olives.

Place the flatbread back in the oven for 5-10 minutes until cooked through. The Gouda doesn't melt a lot, so don't expect gooey cheese.

Let the flatbread cool for a minute before cutting into squares.

Once cut, drizzle with your vinegar reduction and garnish with more rosemary.