Caramelized Onion & Tomato Flatbreads
Caramelized Onion & Tomato Flatbreads are the perfect addition to a party, or just a great way to mix up a weeknight dinner! Versatile, flavorful, and fast.
October 10, 2020
Flatbreads are one of my favorite things to make lately. They work as a main course when piled high with vegetables and sausage. Or cut them into smaller bites for an appetizer party.
No sauce? No problem. Just drizzle on olive oil, top with spices, and throw on whatever you have on hand.
I loved using tomatoes, basil, and chives from my garden for this recipe — they gave the whole thing a beautiful light flavor without weighing you down.
Caramelized onions were also a wonderful addition. When done “the right way”, they can take so long to cook. Luckily, you have time to get these cooking while the crust rises.
How to Make It
My favorite crust recipe is the same one I’ve been using for years — my mom’s. 
Here’s a post dedicated to this pizza dough recipe, but it’s also include it in my recipe below.
This recipe is amazing because it works with all-purpose flour, gluten free 1-to-1 flour, and my favorite lately — Italian 00 flour. My mom’s recipe is a simple blend of flour, salt, sugar, yeast, water, and olive oil. And it really is quite hard to mess this one up.
Mix it all together and let the KitchenAid do the kneading for you. I always knead for another minute or two on a floured countertop to make sure it’s an even consistency. If it’s too sticky to knead, it’ll want a touch more flour. Then cover and let rise while you prepare the rest!
If you’re really in a pinch for time, you can even skip letting the crust rise altogether. But allowing it to rest and rise does make for a fluffier and airy dough. Look at all the air bubbles I got this time!
For this flatbread, I had some extra time so I actually gave it an optional second rise. Stretch it out on a greased and cornmeal-dusted large cookie sheet (you can also use a rolling pin, but that was tricky with the rimmed sheet). It will be quite thin.
Once you get the dough to the edges, cover it and let it rise again. It was so bubbly and fluffy when I did this!
Prepare toppings
While your dough is resting, prepare your toppings. This is where the rise time comes in handy — these onions can take some time to caramelize! I cheated the time a little because I knew I’d be baking the flatbread as well, but the flavor was still divine.
Collect your tomatoes, spices, cheeses, olive oil, and cheeses for the other toppings.
Side note — I’ve been loving my new Google Pixel 4 and have taken all these beautiful shots only on my phone. No professional camera needed. The Pixel 4a recently came out as an even more affordable option, still with a stunning camera. Click the link below if you’re interested!
As an Amazon Associate, I only recommend products I believe in. Please consider clicking my through my ads – I may earn on qualifying purchases!
ASSEMBLE THE FLATBREAD
- Drizzle prepared crust with olive oil
- Top with Italian seasoning, flaky sea salt, and some Parmesan
- Layer on caramelized onions, tomatoes, and chives
- Top with shredded mozzarella and more Parmesan
bake!
Bake at 450°, and place the pan on the very bottom rack of your oven for the crispiest crust. If you know your oven overheats on the bottom, move it up one level.
Bake for 13-16 minutes, but watch closely at the end and check the bottom if needed.
Modifications
- Flour: use all-purpose, gluten free 1-to-1 flour, or 00 flour for this recipe.
- For 00 flour, you will need 1-2 tablespoons more since it is lighter in weight, and you will need less olive oil.
- Add sauce for a more traditional pizza.
- Mix up the toppings! As long as you used cooked meat, the cook time for a thin crust will remain the same.
- Opt for a thicker crust: simply roll/stretch it out less or use a round 14-inch or smaller pizza pan. Cook time will need to be increased.
As an Amazon Associate, I only recommend products I believe in. Please consider clicking my through my ads – I may earn on qualifying purchases!
Caramelized Onion & Tomato Flatbreads
Equipment
- Bowl
- Large rimmed cookie sheet
Ingredients
Mom's Best-Ever Pizza Crust:
- 1 package yeast, active or instant (2 1/4 tsp)
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 cups flour (all-purpose, gluten free 1-to-1, or type 00)
- 1-2 tbsp olive oil
- cornmeal or semolina, for dusting
Toppings:
- 1 small onion, sliced
- olive oil
- 1 tsp butter
- 1 cup cherry tomatoes
- fresh chives
- 2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 2 tsp Italian seasoning
- sea salt
- fresh basil leaves
Instructions
Crust:
- Add sugar and yeast to warm water. Let yeast mixture become fluffy (~5 minutes), then add 1 tbsp olive oil.
- Combine flour and salt in a stand mixer and add in the yeast mixture. If dough is too dry, add additional oil. Knead on high until a soft, stretchy dough forms. Then knead on a floured surface to make sure the consistency is smooth and elastic. Add additional flour if it is too sticky to knead with your hands.
- Return the dough to oiled bowl and let it rise for 30 minutes. Prepare a large rimmed cookie sheet by drizzling with olive oil and sprinkling with cornmeal or semolina.
- After the dough has risen, transfer it to the prepared pan and slowly stretch to reach all the edges, being careful not to deflate air bubbles or to tear it. If it tears, mend it back together. Cover and let rest for another 30 min while you prepare the toppings. (optional, but this makes it extra puffy and light. If you are skipping this step, prepare the toppings during the 1st rise.)
Assembly:
- While the dough rises, prepare caramelized onions. Heat 1 tsp of olive oil and 1 tsp butter in a large skillet on medium. Once hot, add sliced onions, season with salt, and cook, stirring frequently for the first 5 minutes. Turn down the heat to low to prevent drying out, and continue cooking for 30+ minutes, or until they reach your desired color.
- Preheat oven to 450°. Drizzle risen crust with olive oil and sprinkle with Italian seasoning and sea salt, then half of the grated parmesan.
- Add caramelized onions, cherry tomatoes, and chives. Top with mozzarella and the remaining parmesan, and sprinkle with more Italian seasoning and sea salt.
- Bake at 450° on the bottom rack for 13 -16 minutes, watching closely at the end. Once cooled slightly, top with fresh basil and serve.
Notes
- Pan: The large cookie sheet I use for this recipe is about 12x17. For a thicker crust, don't stretch the crust completely to the edges. Or prepare the crust on a smaller cookie sheet or a round pizza stone.
- Flour: Use all-purpose, gluten free 1-to-1 flour, or 00 flour for this recipe. For 00 flour, you will need 1-2 tablespoons more since it is lighter in weight. Easy on the olive oil
- Calorie count includes regular all-purpose flour.
This has become a new favorite in our house! We skip the butter and cheese, as we have a dairy-free member of our family but this recipe is so easy to modify to fit our needs. We add a little minced garlic to make up for it.
Libby, I’m so glad it’s become a favorite for you! I’m happy to hear it works dairy-free, and I like the idea of adding in some minced garlic 👍🏼
Thank you so much!
This is a fun recipe to make with someone you love. And, it is deceptively easy. I served this as a main course with a lightly dressed romaine salad and a glass of merlot. Delicious!
Thank you for your comments, Lea! I’m glad you enjoyed the flatbreads 😊