Pickled onion and rarebit flatbreads
- Preparation and cooking time
- Total time
- Easy
- Makes 4
Skip to ingredients
- 1 small red onionhalved and thinly sliced
- 3 tbsp red wine vinegar
- 2 tsp caster sugar
- 250g ciabatta bread mix
- olive oil
- 4-6 tbsp rarebit mixture
- 70g pack cubed pancetta
- a few sprigs thymeleaves stripped
Nutrition:
- kcal320
- fat15.5g
- saturates6.5g
- carbs32.7g
- sugars4.3g
- fibre1.6g
- protein11.8g
- salt1.49g
Method
step 1
Put the onion in a bowl then pour over the vinegar, sugar, and a little salt and mix.
step 2
Heat the oven to 220C/fan 200C/gas 7. Make the bread mix following the pack instructions.
step 3
Divide into 4, roll out into thin ovals and put on a large, oiled baking sheet.
step 4
Spread a thin layer of the rarebit mixture over the surface of each oval, leaving a small border. Scatter over the pancetta and thyme leaves and season.
step 5
Bake in the top of the oven for 15-20 minutes, until the crust is crisp and golden. Drain the onions, then scatter with more thyme leaves over the top.
