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Radicchio and Caramelized Onion Flatbread

Servings: 2 people



  • 2 c/250 g all-purpose flour
  • 5 tbs/50g semolina or more all-purpose
  • 2 tbs/60ml olive oil
  • 1 tbs/12g brown sugar
  • 2 tsp active dry yeast
  • 1 tsp salt
  • ¾ c+2 tbs/200ml warm water


  • 1 medium/225g onion yellow or red
  • 4 tbs/60ml olive oil
  • 1 sm/150g head Treviso radicchio
  • ½ c/150g farmer’s cheese or crème fraiche
  • ½ c/50g coarsely grated asiago
  • ¾ c/50g finely grated parmesan
  • ¼ tsp salt
  • ¼ tsp ground pepper + more to top
  • ½ tsp dried oregano
  • 2 tbs/30ml balsamic reduction*


Make dough:

  • Combine flours, sugar, and salt in a bowl. Create well in dry ingredients, add water and yeast. Allow to sit for 10 minutes.
  • Add oil and stir to combine until it forms a shaggy mass.
  • Turn out on a lightly floured surface and knead for about five minutes until smooth and soft.
  • Return to bowl and cover with plastic wrap.
  • Allow to double in size, about 1 hour.


  • Slice onions in 1/8” – ¼” semi circles.
  • Heat 2 tbsp oil in a pan over medium-low, add onion. Stir occasionally. Cook very slowly until caramelized (about 10 minutes). Set aside.
  • Wash radicchio and chop into ½” slices (across the leaf). Leave out most of the white ribs and base.
  • Toss radicchio with 1 tbs olive oil, salt, ¼ tsp ground pepper, and oregano.


  • Preheat your oven to 450.
  • Roll out or hand shape dough into a 13” (ish) oval on baking paper or silicon baking mat.*
  • Spread remaining olive oil over dough. Spoon farmer’s cheese on dough leaving about 1” of edge on all sides.
  • Add seasoned radicchio then caramelized onions in an even layer. Cover with the grated cheeses. Grind a bit more pepper on top.
  • Bake for 15-20 minutes until crispy on the edges and the cheese is slightly browned.
  • Allow to cool for 2-3 minutes and drizzle with reduced balsamic. Cut into (rustic) squares and serve immediately)


*You can make balsamic reduction by slowly heating balsamic vinegar in a sauce pan over med-low heat. Swirl regularly to prevent burning. Reduce by about half, until it just coats the back of a metal spoon. It will thicken further as it cools.
*If you have a pizza stone and are comfortable using it, by all means use that for even better results.