Potato and Onion Flat Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 tablespoons olive oil |
1 small yellow onion, thinly sliced into circles |
1 russet potato, peeled and thinly sliced |
1 tablespoon whole rosemary needles |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
cornmeal for the skillet |
1 package (about 1 pound) refrigerated pizza dough |
Directions:
1. Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss; set aside. Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet. Arrange the potato mixture evenly over the dough, leaving a 1-inch border. Bake until the crust is golden brown, about 20 minutes. Slice into wedges.
|
|