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Grilled Flatbread with Blue Cheese and Caramelized Onions

Grilled Flatbread with Blue Cheese and Caramelized Onions
Recipe Date:
Cook Time:
Imperial (US)
A late summer favorite family dish is grilled flatbread with Blue Cheese and Caramelized Onions. Grilling is an easy way to get pizzeria-quality, soft and airy, crisp, well-charred, smoky pies at home. This flavor combination is perfect for pairing with our Monticello Vineyards Estate Grown Merlot.
  • 1 16-ounce store-bought refrigerated pizza dough
  • 3 tbsps olive oil
  • 2 large onions, thinly sliced
  • 8 strips applewood smoked bacon, cooked and roughly chopped
  • 1 tsp fresh thyme leaves
  • 8 ozs double cream blue cheese, cut into small chunks, such as Saint Agur
  • 6 large fresh figs, sliced in 1/4-inch thick rounds
  • salt and pepper to taste

Make sure that dough is room tempature

In a large saute pan over medium-low heat, add 2 tablespoons olive oil. Add the onions, season with salt and pepper and let them cook until golden in color, about 20 minutes. Set aside to cool.

Preheat the grill to 450 degrees F. 

On a floured surface, roll out the dough into an approximately 15 by 8-inch rectangle and about a 1/4-inch thick.

Brush the grill with a bit of olive oil. Carefully place the dough onto the grill and brush the top of the dough with olive oil. Grill until slightly crispy, browned and grill marked, about 6 minutes. Flip, brush with the remaining olive oil and grill until crispy on both sides, another 5 to 6 minutes. Transfer to a baking sheet.

Top with the caramelized onions, bacon, thyme, blue cheese and figs, making sure to evenly distribute each ingredient over the flat bread. Return to grill, close and bake until the cheese is melted, 5 to 6 minutes. Slice into small pieces.

Flat bread can be served hot or at room temperature.


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