Potato and Onion Flat Bread |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is simply a recipe for thin sliced potatoes and onions on a baked flat bread. Sort of a potato pizza. Adapted from Real Simple magazine. Ingredients:
2 tablespoons olive oil |
1 yellow onion, thinly sliced into rounds |
1 russet potato, peeled and thinly sliced into rounds |
1 tablespoon fresh rosemary leaf |
kosher salt |
fresh ground black pepper |
cornmeal, for skillet |
1 (1 lb) package pizza dough |
Directions:
1. Preheat oven to 450 degrees F.
2. In a large cast iron skillet, heat oil over medium heat; cook onions until golden, about 5-7 minutes.
3. Transfer to a bowl; add potatoes, rosemary, 1 teaspoon salt, 1/4 teaspoon pepper and toss to combine.
4. Wipe out skillet and turn upside down; sprinkle skillet bottom with corn starch.
5. On a clean work surface, use your hands or a rolling pin to spread dough to the approximate size of the skillet; place dough on skillet and top with the potato-onion mixture spreading out evenly, leaving a 1-inch border.
6. Transfer to oven and bake until crust is golden, about 20 minutes.
7. Slice into wedges to serve.
|
|