The moon rising on a March afternoon in Wisconsin.
Adapted from Marcel Biro’s recipe… I miss O….
DOUGH
1 cup bread flour
1/2 cup sourdough starter (should be fluid consistency) ***
4 tsp vegetable oil
1 tsp salt
*** Dont’ have a sourdough starter? Increase flour by about 2 Tbsp, and use just under 1/2 cup of water.
TOPPING
6 shallots, sliced thin and disassembled
4 whole green onions, sliced thin
SPREAD
1/2 cup diced spanish smoky chorizo
1/4 cup softened cream cheese
1/4 cup thick yogurt or sour cream
1/4 cup blue cheese (optional)
1/4 tsp paprika
Mix dough ingredients together by hand and knead on the counter for about 5 minutes. Should be a fairly silky smooth and slightly sticky. Rest for about 30 minutes. Blend spread together until smooth. Prepare topping. Preheat oven to 450 degrees.
Divide dough into 5 pieces and roll out paper thin as large as possible until you can read through it. DO NOT ADD FLOUR TO THE COUNTER IF POSSIBLE. The dough may require patience, as the dough may resist stretching… if it does, just wait it out.
While the sheets of dough are stuck to the counter, apply a thin layer of spread with a spatula (A little goes a long way.) Carefully peel off the counter and place on a parchment lined baking sheet. Sprinkle with the topping. Bake for about 7 minutes, until the crust is browned and crisp.
Place on a cutting board and start eating.