Down the Hatch Chile, Caramelized Onion, Sirloin and Fontina Grilled Flatbread

It's HAAAAAATCH SEASON!!!! Are you excited? You should be. I am. Can you tell? This Hatch Chile, Sirloin and Fontina Grilled Flatbread is the perfect summer recipe. Especially if you aren't cooking it in Dallas, where you could probably grill it on the sidewalk or a car hood. If you have a man or grill master in your life, I strongly suggest you delegate. Works for me! This recipe is easy because many of the components are pre-made. You can make your own pizza dough or enchilada sauce from scratch, but this tastes pretty freaking good! So before you go showing off, you might want to try the easy way. Of course, the magic of flatbreads is that if you don't like one of the ingredients below, you can always switch it for something else. Make it your own!  Get the full recipe after the jump.



Hatch Chile, Sirloin and Fontina Grilled Flatbread (serves 4-6)
You will need:

• 1 C Hatch Green Chile Enchilada Sauce
• 2 Hot Hatch Green Chiles, chopped fine
• 2 T garlic, chopped fine
• 1 T unsalted butter
• 2 T olive oil
• 1 tsp Kosher salt

• 1 lb sirloin, seasoned with salt and pepper, grilled as you prefer (ehem, medium rare) and sliced thin into 1/2 inch pieces

• 1 medium yellow onion, halved, and sliced in strips
• 1 T butter
• 1 1/2 C Fontina cheese, grated
• 1 package pre-made pizza dough (appx 1lb)  
• 1 green onion - chopped, for garnish. 

Prepare the pizza dough according to package directions. You will want it to have finished rising if applicable and be at the ready-to-bake stage. Heat a grill to medium-high temperature. Heat your oven broiler to high. To make the sauce, heat butter and olive oil over medium heat in a small saute pan, about 2 minutes. Do not let it brown. Add hatch chiles and enchilada sauce - try not to drink this, it's tempting! Reduce heat to medium, simmer for 5 minutes and add salt to taste. Keep warm over low heat. In another medium saute pan, heat butter on medium high heat until almost brown. Add onions, and cook, stirring occasionally, until onions have browned and caramelized on all sides. Remove from heat and set aside. Grill sirloin, about 6 minutes per side (note - do not blindly do this, it depends on your meat and your grill!) until medium rare/medium. Let stand 3 minutes. Slice thinly and chop into 1/2 inch pieces (or whatever size pieces you want, that are bite size and manageable). Roll out pizza dough on floured surface to a shape that makes you smile - about 1/4 inch thick. I went with a rectangle, because I used a flat baking sheet, not a pizza peel. Transfer to a lightly floured pizza peel or baking sheet with no sides. Brush grill with olive oil. When the grill has heated, slide dough on to the grill. Let it cook for 3-4 minutes per side with the lid open, or until grill marks have appeared, and the crust is crispy. Flip with tongs and cook the remaining side. Transfer back to the baking sheet. Top with green chile sauce, onions, sirloin and cheese. Slide under broiler until cheese has melted and browned and is bubbling. Sprinkle with green onions.