Caramelized Onion Flatbread



Caramelized Onion Flatbread is the perfect partner to a bowl of soup, grilled food, or a snack. It comes together so easily with so few ingredients. All you need are onions and pizza dough. And if you're like me and have premade pizza dough in the freezer, you can be devouring this bread before you know it. Just saute the onions until a dark brown, ley cool. Roll out the dough, top with the onions, and bake in a hot oven until crisp. Get ready for all of the oohs and aahs because this is delicious.


Ingredients for Caramelized Onion Flatbread:


1 1-pound prepared pizza dough, room temperature

3 tablespoons olive oil

2 large onions, halved and sliced

3 cloves garlic, minced

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon dried rosemary

medium cornmeal


You will also need a pizza stone, peel or cutting board, and a rolling pin. I actually used a cutting board for this recipe as the peel.



You will also need a pizza stone, peel, and a rolling pin. Click HERE to learn more about the pizza stone I use.









I have the Pizzacraft Pizza Peel. Click HERE to learn more about the peel.




Time-Saving Tip: Prepare the onions up to a day in advance.


Let's see what we need.

We're ready to cook.



Add the sliced onions, oil, pepper, salt, and rosemary to a pan. Saute over low heat for 20-25 minutes until they are a nice golden brown; cool.


Place the stone on the bottom rack in the oven and preheat the oven to 500 degrees. When the dough is at room temperature, it is easy to shape. I use my hands to flatten the ball into a disc. I then start pressing gently with my fingers, turning the disk as it flatten. By now, the disc will be larger and flatter. Use a rolling pin to flatten it into a pizza shape or in a rectangular one like I did. If needed, sprinkle a little flour on the dough, so the rolling pin doesn't stick. Don't worry if it doesn't look like a perfect pizza round or whatever shape you choose, rustic is good.


Sprinkle a little cornmeal on the peel or cutting board. Move it around a bit to make sure there is enough cornmeal on the peel so that the dough will not stick. Place the shaped dough on the peel or cutting board and cover with the onions. Using the peel slide, the flatbread with a quick jerk reaction with your hand and wrist slide the dough onto the heated stone. Once the crust is crispy and brown, it's ready.


It's ready! Caramelized Onion Flatbread is so full of flavor. It's excellent for snacking or as a side dish to any meal.

Enjoy!


Caramelized Onion Flatbread:


  • 1 1-pound prepared pizza dough, room temperature

  • 3 tablespoons olive oil

  • 2 large onions, halved and sliced

  • 3 cloves garlic, minced

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon dried rosemary

  • medium cornmeal

  • You will also need a pizza stone, peel or cutting board, and a rolling pin. I actually used a cutting board for this recipe as the peel.

  • Add the sliced onions, oil, pepper, salt, and rosemary to a pan. Saute over low heat for 20-25 minutes until they are a nice golden brown; cool.

  • Place the stone on the bottom rack in the oven and preheat the oven to 500 degrees. When the dough is at room temperature, it is easy to shape. I use my hands to flatten the ball into a disc. I then start pressing gently with my fingers, turning the disk as it flatten. By now, the disc will be larger and flatter. Use a rolling pin to flatten it into a pizza shape or in a rectangular one like I did. If needed, sprinkle a little flour on the dough, so the rolling pin doesn't stick. Don't worry if it doesn't look like a perfect pizza round or whatever shape you choose, rustic is good.

  • Sprinkle a little cornmeal on the peel or cutting board. Move it around a bit to make sure there is enough cornmeal on the peel so that the dough will not stick. Place the shaped dough on the peel or cutting board and cover with the onions. Using the peel slide, the flatbread with a quick jerk reaction with your hand and wrist slide the dough onto the heated stone. Once the crust is crispy and brown, it's ready.

  • Time-Saving Tip: Prepare the onions up to a day in advance.

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