Flatbread with Crumbled Alheira

Flatbread with Crumbled Alheira

Recipes with Alheira

A thin flatbread topped with crumbled alheira, caramelized onions, and a drizzle of olive oil. Portuguese pizzerias and modern tascas have adopted alheira as a topping in recent years. The sausage crumbles on the dough like ground meat, and the bread filling crisps up in the oven. Finish with arugula after baking.

Prep Time

15 min

Cook Time

12 min

Servings

2

Difficulty

Medium

Ingredients

  • 1 ball pizza or flatbread dough (about 250g)
  • 1 alheira sausage, casing removed, filling crumbled
  • 1 large onion, sliced thin
  • 2 tbsp olive oil
  • 1 tsp honey
  • 100g soft goat cheese or requeijão
  • Handful of arugula
  • Black pepper

Steps

1

Preheat oven to 250°C (or as high as it goes). If you have a pizza stone, heat it in the oven.

2

Cook sliced onions in 1 tbsp olive oil over medium-low heat for 15 minutes until soft and golden. Stir in the honey at the end.

3

Roll or stretch the dough into a thin round or oval. Place on a floured baking sheet or pizza peel.

4

Spread the caramelized onions over the dough. Scatter the crumbled alheira on top. Drop small spoonfuls of goat cheese across the surface. Drizzle with remaining olive oil.

5

Bake for 10-12 minutes until the crust is golden and the alheira bits are crispy. Top with fresh arugula and black pepper.

Tips

Remove the alheira casing before crumbling. The filling is soft and breaks apart with your fingers. Spread it in an even layer so every bite has some. Requeijão (Portuguese whey cheese) is the local choice, but any soft fresh cheese works.