Ingredients

• For the flatbread:
• 1 package active dry yeast
• 2 cups flour
• 1 cup semolina flour
• 2 tablespoons olive oil
• 1 teaspoons salt
• For the topping:
• 1 medium red onion
• 1 Tablespoons fresh rosemary
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons olive oil
• 1/2 teaspoon red chile flakes
• 1 teaspoon salt
• 4 ounces crumbled blue cheese

Directions

1. In a large bowl, sprinkle the yeast over 1 cup of lukewarm water (about 100 degrees).

2. After about 5 minutes, it should look like this. It should look foamy.

3. Add the oil, salt, and flours.

4. Stir until the dough comes together. You might have to knead it in the bowl a few times. This dough will be pretty stiff.

5. Cover the bowl with plastic wrap and let it sit in a warm place until one and a half times its original size, about 1 hour.

6. While the dough is rising, slice your onions and mince some of the rosemary. Toss them in a bowl with the olive oil, balsamic, salt, and chile flakes.

7. Cover the mixture and set aside.

8. Turn the dough out onto a floured surface. Knead until smooth. Cut the dough into 32 balls. Roll out as thinly as possible.

9. Put the dough on a semolina lined baking sheet.

10. Top with about 1 Tablespoon of the onion mixture and top with some crumbled blue cheese.

11. Bake in a preheated 450 degree oven until brown and the cheese has melted, about 12 minutes.

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