Cheesy Onion Flatbread Recipes

Steps:

• In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
• In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
• Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

Steps:

• Preheat the oven to 450 degrees F.
• Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
• Sprinkle with pepper flakes, if using.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper.
• Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper.
• Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini.
• Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes.
• Remove from oven and using a pizza cutter, slice into thin strips for serving.

Steps:

• Heat oil over medium high heat in a large skillet.
• Add onions; cook until wilted& starting to brown.
• Add sugar, vinegar, salt& pepper.
• Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown.
• Cool.
• Roll pastry into a rectangle approximately 12 x 16 inches. I don't use the sheets of puff pastry - I prefer to use the 375gm package of Tenderflake Puff Pastry. I start rolling it out on my counter, then I transfer it to my baking tray (which has been lined with parchment paper) and roll the pastry to fit the tray. Since puff pastry is very "forgiving", you can "cut & paste" if necessary.
• Spread onions over pastry.
• Dot with cheese& sprinkle with chervil.
• If you are preparing this for a party, you can prepare to this point and refrigerate- then bake later.
• Bake in preheated 400F oven for 20- 25 minutes or until cheese has melted& pastry is crisp.
• When removed from the oven, it will be puffed right up but allow it to cool for 5 minutes & it will fall back down. Cut into 20 serving pieces - this is easier done with kitchen scissors instead of a knife - then cut each piece in half diagonally.

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook on medium-low heat 20 min. or until golden brown, stirring frequently. Add garlic; cook and stir 2 min. Remove from heat.
• Heat oven to 400°F. Unroll dough onto baking sheet sprayed with cooking spray; press into 14x12-inch rectangle. Bake 5 min.
• Sprinkle crust with cheese; top with onions and peppers.
• Bake 10 to 12 min. or until edges of crust are golden brown.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

Steps:

• Preheat oven to 400°.
• Line baking sheet with parchment paper (or foil) and spray w/ nonstick spray.
• Unroll dough onto parchment paper.
• Spread 1/2 the herb cheese over one long half of dough, leaving 1/2" plain borders.
• Sprinkle with 1/2 Parmesan and 2 T parsley.
• Using parchment paper as aid, fold the dough over filled half *do not seal edges.
• Spread remaining cheese on top, sprinkle with remaining Parmesan cheese.
• Peel off enough outer layers of onion to have 2" circles. Cut into 1/8" thick rounds.
• Arrange 1 row of zucchini down along one side of dough. Arrange onions down the center. Add one more row of zucchini along the outside of onio row (you will have 3 rows of veggies).
• Brush veggies with Olive Oil. Sprinkle w/ salt and pepper.
• Bake until the bread is puffed up & golden brown, about 24 minutes.
• Sprinkle with1 T parsley before serving.