Dinner

Fig, Pear and Caramelized Onion Flatbread

Impress your friends by making your own delectable flatbread topped with caramelized onions, figs, pears, leafy arugula and bocconcini cheese. Slice into appetizer sized pieces for your next ladies night!

Prep Time

Servings

Caramelized Onions

2 Tbsp canola oil (30 mL)

1/4 tsp pepper (1 mL)

4 large onions, thinly sliced (4)

2 cloves garlic, minced (2)

Flatbread

1 1/2- 2 cups all-purpose flour (375 – 500 mL)

1/2 cup whole-wheat flour (125 mL)

2 Tbsp wheat germ (30 mL)

2 1/4 tsp quick rising instant yeast (11 mL)

1/4 tsp salt (1 mL)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

Toppings

1 cup caramelized onions (250 mL)

8 balls bocconcini cheese, sliced (120 g)

8 fresh or dried figs, thinly sliced (8)

2 pears, cut into thin slices (2)

2 cups baby arugula leaves (500 mL)

2 Tbsp balsamic vinegar (30 mL)

1 Tbsp canola oil (15 mL)

Caramelized Onions

In large non-stick sauté pan, heat canola oil over medium heat.
Add onions and garlic. Reduce heat to medium-low. Cover and cook onions and garlic for approximately 15 minutes, stirring frequently, until onions are softened. Remove lid and continue to cook, stirring occasionally, until onions are caramelized, about 30-35 minutes longer. Add a bit of water if the onions begin to stick to the pan.
Season with pepper.

Flatbread

In a large bowl, mix 1 cup (250 mL) all-purpose flour, whole-wheat flour, wheat germ and yeast and salt. Stir in warm water and 1 Tbsp (15 mL) canola oil. Gradually stir in enough of remaining all-purpose flour to make a soft dough.
Knead on lightly-floured surface until smooth and elastic, about 6 minutes. Shape dough into ball. Cover and let rest for 10 minutes.
Divide dough into two equal balls. Set aside one ball for a later use. Refrigerate for 8 hours or can be kept in the freeze for 1 month.
Roll out the ball into 8×12-inch (20x30cm) oval. Transfer to lightly oiled baking sheets. Prick surfaces all over with a fork.
Bake at 400°F (200°C) for about 12-15 minutes or until golden brown. Remove from oven.

Toppings

Place cheese, figs, pears on the warm flatbread. Return to 400°F (200°C) oven for 13-15 minutes or until cheese has melted and toppings are hot.
Meanwhile, in a bowl, toss arugula with balsamic vinegar and 1 Tbsp (15 mL) of canola oil. Top flatbread with salad mixture. Serve immediately.

Ingredients

Caramelized Onions

2 Tbsp canola oil (30 mL)

1/4 tsp pepper (1 mL)

4 large onions, thinly sliced (4)

2 cloves garlic, minced (2)

Flatbread

1 1/2- 2 cups all-purpose flour (375 – 500 mL)

1/2 cup whole-wheat flour (125 mL)

2 Tbsp wheat germ (30 mL)

2 1/4 tsp quick rising instant yeast (11 mL)

1/4 tsp salt (1 mL)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

Toppings

1 cup caramelized onions (250 mL)

8 balls bocconcini cheese, sliced (120 g)

8 fresh or dried figs, thinly sliced (8)

2 pears, cut into thin slices (2)

2 cups baby arugula leaves (500 mL)

2 Tbsp balsamic vinegar (30 mL)

1 Tbsp canola oil (15 mL)

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Directions

Caramelized Onions

In large non-stick sauté pan, heat canola oil over medium heat.
Add onions and garlic. Reduce heat to medium-low. Cover and cook onions and garlic for approximately 15 minutes, stirring frequently, until onions are softened. Remove lid and continue to cook, stirring occasionally, until onions are caramelized, about 30-35 minutes longer. Add a bit of water if the onions begin to stick to the pan.
Season with pepper.

Flatbread

In a large bowl, mix 1 cup (250 mL) all-purpose flour, whole-wheat flour, wheat germ and yeast and salt. Stir in warm water and 1 Tbsp (15 mL) canola oil. Gradually stir in enough of remaining all-purpose flour to make a soft dough.
Knead on lightly-floured surface until smooth and elastic, about 6 minutes. Shape dough into ball. Cover and let rest for 10 minutes.
Divide dough into two equal balls. Set aside one ball for a later use. Refrigerate for 8 hours or can be kept in the freeze for 1 month.
Roll out the ball into 8×12-inch (20x30cm) oval. Transfer to lightly oiled baking sheets. Prick surfaces all over with a fork.
Bake at 400°F (200°C) for about 12-15 minutes or until golden brown. Remove from oven.

Toppings

Place cheese, figs, pears on the warm flatbread. Return to 400°F (200°C) oven for 13-15 minutes or until cheese has melted and toppings are hot.
Meanwhile, in a bowl, toss arugula with balsamic vinegar and 1 Tbsp (15 mL) of canola oil. Top flatbread with salad mixture. Serve immediately.

Nutritional Analysis

Calories

150

Total Fat

5 g

Saturated Fat

1 g

Cholesterol

0 mg

Sodium

40 mg

Carbohydrates

23 g

Fiber

2 g

Sugar

4 g

Protein

5 g

Potassium

54 mg

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When you get to know Canadian Canola, you just might fall in love.