Saint Manu & Caramelized Onion Flat Bread Pizza
Ingredients
1 tbsp (15 mL) butter2 large sweet onions, julienned
1 cup (250 mL) red wine
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) brown sugar
1/4 tsp (1 mL) black pepper
3/4 tsp (3 mL) sea salt
2 ready-made flatbreads, preferably garlic & herb, about 6x8 inches (15x20 cm)
2 tbsp (30 mL) olive oil
1 brick (150 g) Saint Manu cheese, cut into 1/4-inch (6 mm) slices
Directions
In a frying pan, melt butter and sauté onion until translucent (about 3-4 minutes). Add red wine to deglaze the pan, then add Dijon mustard, brown sugar, pepper and 1/2 tsp (2 mL) of the salt. Simmer until liquid has reduced to just a few tablespoons and onions have caramelized. Set aside to cool.
Brush flatbread with olive oil and sprinkle the remaining 1/4 tsp (1 mL) sea salt on top. Heat in frying pan over medium heat, 1-2 minutes per side, until soft. Repeat with second flatbread.
Place both flatbreads on a baking sheet or pizza stone to cool. Spread each with half the onion reduction, then place half the cheese on top. Bake at 375°F (190°C) for 6-8 minutes, until cheese has melted. Cut each flatbread into 6 pieces. Makes 2-4 servings.