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.
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.