Grilled Vidalia Onion, Blue cheese, and Pepper Jelly Flatbreads

Georgia Grown


For the flatbread

  • 2 cups bread flour
  • 1 package instant or rapid rise yeast
  • 2 ½ teaspoons salt
  • 2 tablespoons sugar
  • 1 ¾ cup full fat yogurt or whole milk


  • 1/2 large vidalia onion, sliced thinly
  • Pepper jelly
  • Pecan or olive oil, for drizzling
  • 3 ounces crumbled blue cheese
  • 1/3 cup ricotta cheese
  • 2 ½ cups fresh arugula


  1. For the flatbread dough – whisk together flour, yeast, salt, and sugar in a bowl. Add yogurt or milk and stir with your hands or a wooden spoon until it comes together into a shaggy dough. Turn dough out onto a floured surface and knead until dough is smooth and springs back when poked, about 5 minutes.
  2. Place back into the bowl and cover with plastic wrap. Let rise in a warm place until doubled, about 2 hours.
  3. Turn dough out onto a floured work surface. Cut dough into 8 even pieces. Roll each piece into a ball and place on a floured rimmed sheet pan at least 1 inch apart. Cover with a clean kitchen towel and let rise again for 2 hours, until doubled.
  4. Meanwhile, heat 1 tablespoon of oil over medium high heat and sauté Vidalia onions until soft and slightly caramelized. Set aside.
  5. Prepare a charcoal grill or use a gas grill.
  6. Remove 4 pieces of dough and place onto a plate covered with a kitchen towel. Refrigerate the rest of the dough.
  7. Preheat 12-inch cast iron pan. When hot, lightly brush with oil. With your hands or a rolling pin, stretch a piece of flatbread dough into an oblong shape about 10 inches long and 6 inches across.
  8. Place into the cast iron pan and cook without moving until charred in spots and light golden brown, about 3 minutes.
  9. Flip, and immediately begin adding toppings: drizzle with olive or pecan oil, salt and pepper, spread about 1 tablespoon of ricotta cheese, leaving a crust around the edge, scatter blue cheese crumbles, a handful of sautéed onions, dollop 3 teaspoons pepper jelly, and scatter a handful of arugula.
  10. Close lid and let cook about 2 minutes more to wilt arugula slightly and melt cheese.
  11. Remove flatbread with large heatproof spatula and place onto a plate to serve. Repeat with 3 more of the dough pieces.
  12. Cut each flatbread into slices and serve.
  13. Cook off the rest of the flatbread for later use. Let cool completely, place into a gallon size plastic bag and freeze for best results.