Time for another flatbread! Yes, I always use pre-made pizza dough…as long as you chose a high-quality dough (one that comes in a bag, not a can). I usually have a ball of dough in the freezer and it’s great for a lazy weekend lunch. Whether you keep your dough in the fridge or freezer (or, God bless you, make it yourself) make sure you bring it up to room temperature before cooking.

If you’re ready to go and the dough isn’t you can give it a mini-proof in the oven. Heat the oven to 200, as soon as it beeps turn it off. Rub a bit of oil in an oven-safe bowl and roll the dough into a smooth ball, place the ball into your oiled bowl and then cover with a cloth. Place the bowl into the oven for 5-10 minutes and remove to sit at room temperature until your toppings are ready.

A key tool for this recipe is a mandoline – it cuts the onions beautifully thin, and can be used for so much more than that!

Onion Ricotta Flatbread

Ingredients

Caramelized Onions
2 T. butter
2 medium white or yellow onions - sliced thin (with mandoline if you have one)
salt & white pepper
Flatbread
1 package Pre-made pizza dough, at room temperature
1/2 c. ricotta cheese
1 egg yolk
1/2 c. parmesan cheese
pinch of nutmeg,
salt & white pepper
1 T. fresh herb mixture - I'm using oregano, chives & thyme

Instructions

Preheat oven to 500 F with a pizza stone or cast iron grill pan (smooth side up) inside. Leave the pan there while the onions cook, that will ensure a crispy bottom to your flatbread.

Melt the butter in a large non-stick pan over medium high heat, add the onions and then turn the heat down to medium low. Sprinkle with salt and white pepper and cook, stirring often for 20-30 minutes, or until they are soft and golden.

Meanwhile, mix ricotta, egg yolk & parmesan with nutmeg and a little salt and pepper. Set aside.

Sprinkle a little flour onto your counter and dust your hands well. Gently toss the pizza dough into an oval (especially if you're using the cast iron grill pan), be sure not to work it too much or stretch it too thin. Remove the stonegrill pan from the oven, spray it with just a bit of non-stick cooking spray (better safe than sorry), and gently lay the dough over the top. If you want to, you can press it into the corners of the pan a bit, but be careful not to burn yourself.

Spread the ricotta mixture almost to the edges of the crust, then top with an even layer of caramelized onions.

Turn the oven down to 450 and bake your flatbread for for about 10 minutes, until the crust is just starting to get golden. Open the oven, but don't remove the flatbread; just sprinkle it with your fresh herbs and then bake an additional 5-10 minutes, or until crust is lightly golden.

Let the flatbread sit for 5-10 minutes before serving.

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This flatbread goes really well with Chipotle Red Pepper Soup … just sayin’