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 :

  1. Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
  2. 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. 
  3. 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. 

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