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Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese

Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

These grilled flatbreads with caramelised onions, sausage and Manchego offer a sophisticated twist on a classic pizza. The natural sweetness of the red onions, slowly simmered in balsamic vinegar and red wine, provides a beautiful contrast to the savoury notes of the Italian sausagemeat. Melted Manchego cheese adds a creamy, nutty finish that elevates the dish, making it a fantastic option for those seeking a high-protein, flavour-packed meal that feels truly indulgent.

This recipe is perfect for outdoor entertaining or a relaxed weekend supper. By using the grill to crisp the dough, you achieve a smoky, charred finish that is difficult to replicate in a domestic oven. Whether you are hosting a summer garden party or looking for a comforting homemade dinner, these flatbreads are simple to assemble and guaranteed to impress with their bold, Mediterranean-inspired flavours.

Ingredients for Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese

2 כפות שמן צמחי
2 large red onions (1 1/2 to 800g), halved, thinly sliced
120ml dry red wine (such as Zinfandel)
2 כפות חומץ בלסמי
1 כפית סוכר
350g sweet Italian sausages (about 4 links), casings removed
Pizza Dough Rounds or 450g purchased fresh pizza dough
Nonstick olive oil spray
475ml (packed) coarsely shredded Manchego cheese,* divided

How to make Grilled Flatbreads with Caramelized Onions, Sausage, and Manchego Cheese

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté 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 to taste with salt and pepper. Transfer to small bowl. Cool.

Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD: Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.

Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12x8-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.

Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 90g cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 60g cheese over, dividing equally. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes. Transfer to work surface. Cut into rectangles and serve.

A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.