For filling:
- 1 medium red onion, cut into thin slices
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more to taste
- 1 tablespoon honey
- 1 cup grape tomatoes, cut into eighths
- 1 tablespoon thyme, minced
- ½ teaspoon crushed red chili pepper flakes
- 3 ounces tangy cheese, such as Danish Blue, Raw Cheddar or Pecorino
For dough:
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 envelope pizza yeast
- 1½ teaspoons sugar
- ¾ teaspoon salt
- ⅔ cup warm water (about 120 degrees)
- 1 tablespoon thyme, minced
Caramelize the onions
Slice onions into thin slices and add the them and 1 teaspoon salt to a large saucepan with 1 tbsp oil. Cook slow and low for 10 minutes until the onions start to wilt, stirring occasionally. Add the honey and a little more olive oil if the onions are sticking. Sweat your onions for 5 more minutes and then add the tomatoes, thyme, red chili pepper flakes and more salt to taste. Cook for an additional 5 minutes until the tomatoes start to cook and the onions are cooked down. Cook away any moisture from the tomatoes so your hamantaschen are not soggy.
Make dough
While onions are cooking, make the dough. Combine 1 cup all-purpose flour with yeast, sugar and salt, then add the water and knead for one minute. Gradually add the ¾ cup of whole wheat flour and thyme and knead until you have a smooth ball or about 3-4 minutes. Add more flour if needed.
Form Hamantaschen
While your mixture is cooling a bit, roll out the dough very thin- about an ⅛ of an inch. Cut the dough into rounds using a 2 or 3 inch circle cutter. Then put a teaspoon and a half of the filling in the middle of each circle. Fold up the sides to form a triangle, making sure to securely pinch the ends closed.
Pre-bake the Hamantaschen
Put the hamantaschen on a cooking sheet lined with parchment paper and sprinkled with cornmeal and bake at 425 for 5 minutes.
Add cheese
Sprinkle on cheese and bake for another 5-7 minutes until your “pizzas” are golden brown and the cheese is bubbly.
