“Peet-zah.” Or, Onion Marmalade Flatbread.December 1, 2008
It’s disturbing that my 20-month-old son managed to say “pizza” before he finally spit out “mommy.” (A sad, but true story.)
Then again, who could blame him? Pizza is good. Pizza is real, real good.
And this Onion Marmalade Flatbread thing… it’s out-damn-standing. First, it’s a looker. Mounds of fresh green arugula, studded with specks of ruby red tomato, call to you. White, lumpy morsels of tangy goat cheese whisper your name. And a thick, sweet layer of rich brown onion marmalade makes eyes at you from its resting place on a thick, crispy crust.
That was kind of weird.
But can I help it that I have been seduced by this pizza… or flatbread… or whatever it is? It’s delicious. I’m not sure what umami is, but I think this pizza achieves something similarly zen. It’s the perfect combination of savory, sweet, tangy and salty. It’s perfectly delicious — and apparently easy to make. (Though I leave that to the husband.)
In fact, I think it could be made even easier — for us lazy cooks out there — by becoming bruschetta. That’s right: I think you could take all these fabulous pizza toppings and just mound them onto a crusty slice of French bread (that you’ve seasoned and toasted with olive oil of course).
But don’t tell the husband that I told you it needn’t be pizza. He’d think I have a bias against pizza. And so what if I do! After all, who couldn’t resent the word that came out before “mommy”? Jeesh.
And now, the husband’s take…
So, two weeks ago I was going on about the usefulness of onion marmalade. I gave you a burger and a sandwich as evidence of its true power as a pantry item. However, there are many more uses. This recipe is perhaps my favorite… though only barely because I do love the other two so much.
In this dish, you have sweetness and acidity from the marmalade. You have this great tang from the goat cheese. You have the freshness from the tomatoes and the peppery arugula (a.ka. “rocket” to my British friends). Finally, all this goodness rests on a thin, crispy crust that gives a truly satisfying crunch. In the end, sweet, savory, tangy, fresh, crunch… it is great.
Oh, as for flatbread vs. pizza, I don’t think there is a difference, really. My big distinction is that pizza is round and typically has either olive oil or tomato sauce for a base. A flatbread I can roll out quickly and throw whatever I imagine onto it.
Seriously, though, I think of flatbreads as a rhombus-square type shape. All squares are rhombuses, but not all rhombuses are squares. So, all pizzas are flatbreads, but not all flatbreads are pizza. (e.g. Indian naan is a flatbread, but not a pizza). That said, I’m welcome to be persuaded that I’m wrong!
Onion Marmalade Flatbread
Yield: 2 12’’-14’’ flatbreads
10 grape tomatoes (quartered)
3 cups baby arugula
6 tbsp. onion marmalade
2 tbsp. coarse sea salt
1 recipe pizza dough (bellow)
1. After making the dough, preheat the oven to 500F. This can be done on a cookie sheet, however, we use a pizza stone placed at the bottom of the oven.
2. Roll out the dough into two 12’’ by 5’’ rectangles. Place about 3 tbsp. of onion marmalade on each rectangle.
3. Move the dough to the oven and cook for 5 minutes. Add crumbled goat cheese (e.g. chevre) and continue to cook until the edges of the crust become a deep, golden brown. This should take approximately 5 to 8 minutes.
4. Remove from oven and top with arugula, grape tomatoes, and season liberally with coarse sea salt.
5. Wait about 2 minutes then slice and serve.
300 g bread flour (can sub. AP)
200 ml warm water
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1 tsp. active yeast
vegetable oil spray (e.g. Pam)
1. Place the flour, water, salt, and yeast in the bowl of a stand mixer with a dough hook. Turn on lowest setting and slowly add the water then extra virgin olive oil.
2. Let the dough come together, and then knead for approximately 5 minutes. The dough should be mostly smooth and glossy when you remove it from the mixer.
3. Shape the dough into a ball. Spray a large bowl and then dough with oil. Cover with a towel and place in a warm place until it doubles in size. This should take about 2 to 4 hours or overnight in the refrigerator.
4. Gently punch down the dough and knead briefly until it comes together. Cut into 2 pieces and form into balls. Let rest for 15 to 30 min. before rolling out as needed.