Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.
Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.
Vidalia onions are known as America’s favorite sweet onion.
Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.
Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach, Vidalia Onion, and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.
Ingredients:
- 4 oz Pancetta, cubed
- 2 Vidalia onions, cut into thin slices, then halved into half moons
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Pinch chili powder
- Store bought pizza dough (use gluten free dough to make recipe gluten free)
- 2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh chives, chopped
Preheat your oven to 425 degrees F.
Cook the pancetta in a saute pan over medium high heat until browned, about 3 to 5 minutes.
Remove from heat with a slotted spoon and add to a paper towel to cool, reserving the renderings in the pan.
Add one tablespoon olive oil to the pan with the pancetta drippings. Add the Vidalia onions to the saute pan over medium heat, separating the half moons as you add them in.
Season with salt, pepper, and a pinch of chili powder, stirring to coat.
Cook for 10 minutes or until softened and browned, stirring occasionally.
Brush your peaches with olive oil add to a grill pan over high heat. Grill for 1 minute on each side, or until grill lines form. Remove from heat.
Roll out then press your pizza dough into a jelly-roll pan that has been lightly coated in olive oil. It probably won’t take up the entire pan; just press it out until it’s nice and then. Drizzle the dough with olive oil and season with salt and pepper.
Top with the Vidalia onions, peaches, pancetta, and chopped rosemary.
Add to your oven and cook for 15-20 minutes, or until the dough is lightly browned and slightly crispy. Remove from heat and let cool slightly. Top with freshly chopped chives.
Cut into squares and serve.
This flavor combination may seem a bit odd, but the result is awesome!
Sweetness from the peaches and onions is balanced by the saltiness of the pancetta. The chili powder doesn’t make the flatbread spicy, it just adds another layer of flavor.
I personally like my flatbread nice and crispy, so I rolled it out really thin to add some crunch to the dish.
This makes for a yummy weeknight dinner, or, if cut into smaller pieces, would be a fun party app!
Ingredients
- 4 oz Pancetta, cubed
- 2 Vidalia onions, cut into thin slices, then halved into half moons
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Pinch chili powder
- Store bought pizza dough (use gluten free dough to make recipe gluten free)
- 2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Preheat your oven to 425 degrees F.
- Cook the pancetta in a saute pan over medium high heat until browned, about 3 to 5 minutes.
- Remove from heat with a slotted spoon and add to a paper towel to cool, reserving the renderings in the pan.
- Add one tablespoon olive oil to the pan with the pancetta drippings. Add the Vidalia onions to the saute pan over medium heat, separating the half moons as you add them in.
- Season with salt, pepper, and a pinch of chili powder, stirring to coat.
- Cook for 10 minutes or until softened and browned, stirring occasionally.
- Brush your peaches with olive oil add to a grill pan over high heat. Grill for 1 minute on each side, or until grill lines form. Remove from heat.
- Roll out then press your pizza dough into a jelly-roll pan that has been lightly coated in olive oil. It probably won’t take up the entire pan; just press it out until it’s nice and then. Drizzle the dough with olive oil and season with salt and pepper.
- Top with the Vidalia onions, peaches, pancetta, and chopped rosemary.
- Add to your oven and cook for 15-20 minutes, or until the dough is lightly browned and slightly crispy. Remove from heat and let cool slightly. Top with freshly chopped chives.
- Cut into squares and serve.
What do you think?