Grilled Flatbreads with Carmelized Onions, Sausage, and Manchego Cheese

Meghan Murray

Another pre-dinner favorite!

ingredients

2 Tbsp vegetable oil
2 large red onions (1 1/2 to 1 3/4 pounds),
halved, thinly sliced
1/2 cup dry red wine (such as zinfandel)
2 Tbsp balsamic vinegar
1 tsp sugar
3/4 lb (4 links) sweet Italian sausage - casings removed
Dough rounds or 1 lb purchased fresh pizza dough
Non-stick olive oil spray
2 cups (packed) coarsely shredded Manchego cheese divided*
Manchego cheese - a Spanish cheese made from sheep’s milk, sold at some supermarkets and at specialty food stores.

directions

1
Heat vegetable oil in a heavy large pot over medium-high heat. Add onions and saute until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season with salt and pepper. Transfer to small bowl. Cool.
2
Heat medium skillet over medium heat. Add sausage: saute until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool.
3
(DO AHEAD - onions and sausage can be down 1 day ahead. Cover separately: chill. Bring to room temp before using).
4
Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide pizza dough in half. Working with 1 dough round at a time, roll out on lightly floured surface to 12x8" oval. Transfer to baking sheets. Spray top of flatbreads with non-stick spray. Invert flatbreads, prayed side down, onto grill. cook un til grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side side with non-stick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 3/4 cup cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 1/2 cup cheese over.
5
(DO AHEAD- Can be made 2 hrs ahead. Let stand at room temp).
6
Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, about 3-5 minutes. Transfer to work surface. Cut into rectangles and serve.