Onion Flatbread

Name: Onion Flatbread
Total time: 30 min
Yield: 4 - 6
Ingredients: 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

There's no shortage of flavor in this crowd-pleaser.

By Kate MerkerPublished: Jan 4, 2022

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Mike Garten

Yields:

4 - 6

Total Time:

30 mins

Cal/Serv:

400

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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.

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Ingredients

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

Directions

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

NUTRITIONAL INFORMATION (per serving): About 400 calories, 16 g fat (6.5 g saturated), 14 g protein, 1,310 mg sodium, 46 g carbohydrate, 3 g fiber

Did you make this recipe? Comment below!

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