When I first considered making a flatbread recipe, I was admittedly intimated at the thought of what goes into preparing flatbread dough. Then it hit me: I could use pizza dough, roll it extra thin, then bake at a high heat to get that crispy flatbread crust. EUREKA! Or, DUH, right?!
Now I didn’t just decide to make flatbread out of nowhere. Remember, we are a pizza baking/making/eating family! Between networking with some awesome Michigan food bloggers and perusing their blogs/posts, I came across the Fabulous Flatbread Challenge: Come join the Fabulous Flatbread Challenge at Rachel Cooks sponsored by United Dairy Industry of Michigan — Win great prizes! Head on over to Rachel Cooks to read all the details of the challenge, find out what prizes are up for grabs, and link up your fabulous flatbread recipe!
So here’s my recipe/entry. And to let you in on a little secret… I think we’ll make our Friday pizza night’s flatbread night’s! The thin, crunchy crust had us sold!
Caramelized Onion & Roasted Garlic Flatbread
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- 1 large onion, sliced thin
- 1 head of garlic
- 1 pound of prepared pizza dough, divided in half
- ½ teaspoon of black pepper
- 1 cup of mozzarella cheese
- salt, to taste
- First, roast the garlic: heat your oven to 425 degrees. Cut the top third of the garlic head off so that the tops of the cloves are exposed. Place the garlic head, unpeeled, in foil. Drizzle with olive oil and salt and pepper. Cover and bake for 40 to 50 minutes, until the garlic is soft and golden brown. This is a good time to prep the pizza dough (aka flatbread) too! If you are using store bought pizza dough, cut the dough in half and let it rest at room temperature for 20-30 minutes.
- Meanwhile, caramelize the onions: in a large skillet, heat one tablespoon of olive oil and all of the butter over medium heat. Add the onion, stirring until all of the onions are coated with oil. Continuing cooking the onions for 30 minutes or more, stirring frequently, until the onions are a light brown color. If they start to burn, turn down the heat on the stove and add a little water.
- After the garlic is roasted, preheat your over to 500 degrees (or as high as it will go).
- Take two baking sheets and use another tablespoon of olive oil to brush each pan. Roll the pizza dough (into any shape you please) so the dough is less than a 1/2 inch thick.
- Take the last tablespoon of olive oil and brush on top of the unbaked pizza dough. Then divide the toppings between the 2 flatbread’s, evenly, in this order: garlic, onions, cheese, pepper.
- Bake for approximately 12 minutes. Remove from the oven and let cool for a few minutes. Cut into wedges and serve!