Barbecue indirectly at 200 C - preheat pizza stone with it

Start by making the dough for the flatbreads. Mix 1/3 of the flour together with the yeast, sugar, water, milk and salt. Be careful not to sprinkle the salt over the yeast, as this will prevent the yeast from doing its job. Mix this with a mixer with dough hooks until combined and then add the rest of the flour little by little until the dough is formed into a ball. Now knead the dough for another 5 minutes with your hands. Dust the countertop with flour and knead the dough, if it is still very sticky add some flour. The amount of flour is therefore roughly indicated, start with 350 grams. You can still add more, but you can't take it off!

Take a bowl, grease it with olive oil and put the dough in the bowl. Cover the dough with a clean tea towel and let rise for at least 1 hour.

While the dough is rising, start with the caramelized onions. For this, heat a dash of oil in a pan and halve the peeled onions, then cut into paper-thin half rings. Fry these, on low heat, sprinkled with the thyme, pinch of salt and the knob of butter added. Let them fry for 20-30 minutes at medium heat, without coloring very much, so they caramelize.

At the end add the balsamic, start with half a teaspoon and add some more if necessary to taste. Let cool until you are ready to make the pizzas.

When the dough has doubled in volume remove it from the bowl. Then knead the dough into a long sausage, from which you cut 6 to 8 equal pieces. Roll each piece into a ball and place on a baking sheet, which you have covered with baking paper. Cover with a tea towel and let rest for another 15 minutes.

Roll out the dough balls on a floured countertop with a rolling pin into a circkel about 0.5 cm thick. Top the bottom with caramelized onion and spread gorgonzola over it to taste. A few slices of fresh fig in between and then bake on the hot pizza stone. Count on about 6 - 10 minutes.

Tips from Susan:

You can also bake the flatbread pizzas without topping. Even then, bake them on your hot pizza stone for 6 - 10 minutes until the bottom is golden brown and the top is cooked. Let cool and freeze. That way you always have fresh flatbread pizza bases on hand.

Do you want to use them to fill with roasted vegetables or gyros, for example? Then fold them carefully in half after baking and place between a tea towel, while you bake the rest of the dough. This variation is also very good for freezing.