Wooldridge Creek Vineyard & Winery Duck Breast Prosciutto and Caramelized Onion Flatbread

Duck Breast Prosciutto and Caramelized Onion Flatbread

Ingredients:

Dough:

1 Envelope active dry yeast

1 Cup warm water

Pinch of Sugar

1 teaspoon extra-virgin olive oil

1 teaspoon chopped thyme

1 teaspoon salt

About 2 1/3 cups all-purpose flour

Caramel Onion Spread:

3 Tablespoons extra-virgin olive oil

2 large yellow onions

1 oz Wooldridge Creek Oso De Oro

Salt and Pepper to taste

Toppings:

2-3 oz thinly sliced prosciutto (pork or duck breast)

4 oz shredded Crushpad Creamery Tomme or other semi-hard aged cheese

1 Tbl Chopped Parsley

Directions:

In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes.  Add the olive oil, thyme and salt.  Add 2 cups of the flour and stir until a very soft, wet dough forms.  Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky.  Shape into a ball and put in a large, oiled bowl.  Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.  Preheat the oven to 450 degrees.  Oil 2 large baking sheets.

Heat the olive oil in a large skillet.  Add the onions and stir to coat with the oil.  Cover and cook over low heat, stirring, until the onions are softened, about 15 minutes.  Uncover and cook over low heat until golden brown, about 8 minutes longer.  Add the Oso De Oro and season with salt and pepper.  Puree in a blender or food processor.  Set aside to cool.

Punch down the dough and turn it out onto a lightly floured work surface.  Divide the dough into 8 equal pieces.  Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets.  Spread the caramelized onion puree on the dough and top with cheese and prosciutto.  Bake for 25 minutes, or until golden brown and crispy.  Garnish with fresh chopped parsley.