Thursday 22 November 2012

Sausage & Caramelised Onion Gluten Free Flatbreads Recipe

This is a awesome recipe for using up flatbreads. Its not the healthiest recipe in the world but it is totally delicious and flavoursome.

(Serves 2)

Half a portion of flatbread dough
4 GF sausages
2 red onions, sliced
Knob of butter
Handful of spinach
Salt & pepper
2-3 teaspoons dark muscovado sugar
100g mozzarella, torn into small pieces
Balsamic vinegar for drizzling
Drop of sunflower oil

Start by making the flatbreads. Using half the amount of the flatbread dough in my recipe, shape into 4 small flatbreads (about 5 inches in diameter) and griddle on each side until cooked. Place on a tray and set aside.

Next, caramelise the red onions. Heat a drop of oil and the knob of butter in a small frying pan and gently fry until the onions start to soften. Add the sugar, a small pinch of salt and a grind of pepper and gently fry again for about 15-20 minutes, stirring regularly, until softened and caramelised.

While the onions are frying, heat a small amount of oil in another frying pan. Remove the sausages from their skins and break up into small pieces straight into the pan. Season and fry until cooked through and browned - about 15 minutes.

Heat up your grill to a medium - high heat.

Place small piles of spinach in the centre of each flatbread. Divide the onions between the 4 flatbreads, spreading out over the spinach. Top with the sausage pieces and mozzarella and season well.

Place under the preheated grill for a few minutes until the cheese has melted and spinach has wilted. Serve with drizzlings of balsamic vinegar.

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