Caramelized onions, blue cheese, fresh arugula and roasted hazelnuts combine divinely here in a beautiful combination of flavours and textures. More sophisticated than pizza, these bites can be baked or broiled and served hot on the griddle.

10 to 12 servings

CARAMELIZED ONIONS

• 60 mL (¼ cup) olive oil
• 1 kg (2¼ lb) onions (about 5), chopped

BREAD

• 450 g (1 lb) pizza dough
• Olive oil, to brush the dough
• 280 to 340 g (10 to 12 oz) blue cheese, crumbled
• Approximately 30 mL (2 tbsp.) roasted hazelnuts, coarsely chopped
• Salt and freshly ground pepper
• 2 handfuls of arugula
• Extra virgin olive oil or oil of hot pepper, for the service

To caramelize onions: heat oil in a large skillet over medium heat, lowering the temperature to medium-low if necessary. Cook onions in oil, stirring frequently, for about 1 hour, or until golden brown. (If onions begin to stick to pan or color too quickly, reduce heat and add a little water. )

Preheat a griddle or barbecue to high and brush with oil.

To make the loaves: divide the pizza dough in half. Flour work surface. Roll each piece of dough into an oval about 5 mm (¼ inch) thick.

Brush breads with olive oil and place on hot grill or griddle. Cover and cook for 2 to 3 minutes, until golden brown on the bottom. Turn the bread over. Sprinkle with caramelized onions, cheese and hazelnuts. Season to taste. Cover and bake until cheese is melted and buns are crisp and golden.

Top the breads with arugula, drizzled with a filet of oil. Cut each flatbread into 5 or 6 slices.

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