Caramelized Onion and Tomato Jam Flatbread

by angelika on August 10, 2011

I was watching my weekend cooking shows and came across this recipe for Caramelized Onion and Tomato Jam. I just had to try it out! It’s a bit of a labor of love, the whole process took me about an hour. The end result is nothing short of spectacular. It is so sweet and savory, smoky from a touch of chipotle powder, earthy from molasses. It really just sings. It is the perfect recipe for the abundance of summer tomatoes. 
Once I decided to make the jam, I wanted a really unique recipe to highlight it. Flatbread is a favorite in our house. It’s sort of like a pizza without all the cheese. We made a flatbread with the jam as a base, and charred sweet corn and zucchini ribbons on top. The charred corn really highlights the smoky notes in the jam, and the sweetness played to nicely together. We finished it off with a sprinkling a goat cheese and served with a lightly dressed arugula salad over top. It is the perfect summer meal, and truthfully I can’t wait to make it again! Luckily the jam recipe makes enough for 3 flatbreads so I am all set for next weekend. 



Caramelized Onion and Tomato Jam Flatbread
jam:
2 Vidalia onions, thinly sliced
2 tablespoons olive oil
2 teaspoons salt
2 cloves of garlic, minced
2 1/2 pounds tomatoes, cored, seeded and diced
1/2 cup molasses
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon chipotle powder
flatbread:
1 package whole wheat pizza dough (we we Trader Joes)
1 cup caramelized onion and tomato jam
2 ears of corn, charred and kernels removed
2 zucchini, sliced as thinly as possible 
4 ounces goat chèvre
large handful of arugula 
2 tablespoons cup olive oil
1 tablespoon cider vinegar
salt and pepper 
Heat the oil in a large dutch oven or a covered pot. Saute the onions until they are well coated with oil. Salt and cover the pot with the lid for 10 minutes. Then open the lid and saute the onions on medium low until they turn a rich brown. About 20 minutes for me. 

Add the garlic and saute for 2 minutes. Add the tomatoes and cook for 10 minutes. Add all the other ingredients and cook until the jam thickens and the tomatoes have broken down. At least 20 minutes. 

On the flame of your stove char the outside of two cleaned ears of corn. About 2 minutes per side, turning often. You don’t want to burn it, just get a nice charred look. The flavor it gives the corn is incredible. Then run your knife down the side and remove the kernels to a bowl. 
When you are ready to make the pizza preheat the oven to 450º. If you are using a pizza stone make sure to preheat for at least 30 minutes. 
Cut two zucchini sliced as thinly as you can. I used the smallest setting on my mandoline. If you need to use a knife that is fine too. The mandoline will give you really thin slices you can artistically curl, but sliced zucchini will still cook thoroughly and it looks nice laying flat too. 
Roll out the pizza dough to your desired thickness. I roll mine out directly on top of parchment paper, and then I transfer the paper to my pizza stone, having never been able to make a pizza peel work. You can also butter/oil  a sheet pan and press the dough into out to fill. I use this method a lot when I don’t have time to preheat the pizza stone. Cover the dough with the caramelized onion and tomato jam. I covered liberally, and I thought next time I would back it down a bit. 

Layer the corn on top and then the zucchini ribbons. Sprinkle some goat chèvre on top. If you want to make this vegan it would taste great without the cheese too. Bake for 15-20 minutes. You are looking for the crust to be golden. 
In the bottom of a salad bowl pour the olive oil and vinegar. Whisk and salt and pepper. Add the arugula and lightly dress. When the flatbread is done, cut into large wedges and serve with the dressed arugula on top. My mouth is watering just thinking about it. The peppery arugula is really the perfect finishing touch to this rich and delicious flavor explosion. 
A votre santé!

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