Holidays And Season
Onion Flatbread
Description :
Yellow onion, red onion, and fennel add tons of flavor to store-bought pizza dough. It's the perfect appetizer or light dinner for the middle of winter, when most other produce isn't in season.
Ingredient :
- Flour, for surface
- 1 lb. pizza dough, at room temperature
- Cornmeal, for baking sheet
- 1 1/2 tbsp. Dijon mustard
- 4 oz. thinly sliced provolone cheese
- 1 small yellow onion, thinly sliced
- 1 small red onion, thinly sliced
- 1 small bulb fennel, cored and thinly sliced
- 2 tsp. fresh thyme leaves
- 1 1/2 tbsp. olive oil
- Kosher salt and pepper
- 2 oz. fontina cheese, coarsely grated
- Finely chopped flat-leaf parsley, for sprinkling
Direction :
- Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
- On lightly floured surface, shape pizza dough into 14-inch oval. Place on cornmeal-dusted or parchment-lined baking sheet. Spread with mustard, then top with provolone.
- In large bowl, toss onions, fennel, thyme, oil and 1/2 teaspoon each salt and pepper; fold in fontina. Scatter over dough and bake until crust is golden brown and vegetables are just tender, 10 to 12 minutes. Sprinkle with parsley before serving.
