10 September 2012

Caramelized Onion Topped Oven Baked Flatbread

Need a tasty lunch idea? This is it. This bread is great on it's own, or serve it with a crisp green salad and slivered cheese or a yummy beetroot dip for something special. It's a delicious and satisfying weekend brunch with a bowl of vegetable soup too.

1 large fresh sweet onion, sliced
3 tbsp olive oil,
500g Penny Pinching Pan Pizza dough (or any good yeast pizza dough)
1 1/4 tsp sea salt
1 tsp chopped fresh rosemary

Step 1.  Preheat oven to 220 degrees Celsius.

Step 2.  In a large fry pan, cook onion in 1 tablespoon of the oil over medium-low heat for 10 to 15 minutes until onions are soft and golden brown.

Step 3.  Get out a 25cm x 35cm swiss roll pan and lightly oil the bottom. Press the dough into the pan, pressing out until the dough is about 6mm thick.

Step 4.  Make indentations in the dough about every 2cm with a finger or a wooden spoon handle.

Step 5.  Drizzle the remaining 2 tablespoons oil evenly over the dough and sprinkle with salt and rosemary, and then spoon the caramelized onions evenly over the top.

Step 6.  Bake for 18 to 20 minutes or until lightly browned.

Step 7.  Remove from oven and let cool slightly, then cut into serving size pieces and enjoy warm or at room temperature.

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