TOMATO AND RED ONION FLATBREAD
Flatbreads make great appetizers or light meals, and this delicious recipe comes together easily with Pillsbury refrigerated classic pizza crust.
Provided by Bree Hester
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll dough on cookie sheet; brush with 1 tablespoon of the olive oil. Bake 8 minutes.
- Remove from oven. Spread cheese spread over partially baked crust. Sprinkle with Asiago cheese. Arrange tomatoes and onion over cheese. Sprinkle salt over tomatoes; sprinkle pepper over entire flatbread.
- Bake 10 minutes longer or until cheese is melted. Remove from oven. Top with basil; drizzle with remaining tablespoon olive oil.
Nutrition Facts : ServingSize 1 Serving
CHEESY ZUCCHINI AND RED ONION FLATBREAD
Categories Cheese Onion Vegetable Appetizer Side Picnic Kid-Friendly Backyard BBQ Zucchini Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
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.
RED-ONION FLATBREAD
Red onions shine in this easy, yeasted flatbread, where they are strewn across the dough with flaky sea salt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with a pizza stone or baking sheet (or an inverted rimmed baking sheet) on lowest rack.
- Sprinkle yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes. Stir in flour, coarse salt, and oil. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.
- Transfer to a large oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes.
- Punch down dough and form into a ball, then turn out onto a lightly floured surface. Divide into 2 pieces. Gently stretch each into a rough 16-by-6-inch oval and place on a parchment-lined baking sheet (or an inverted rimmed baking sheet). Divide onion between ovals, leaving a 1-inch border; lightly press into dough. Let rise, 10 minutes. Drizzle with oil and sprinkle with flaky salt.
- Transfer ovals on parchment onto preheated pizza stone or baking sheet. Bake until crust is golden and crisp, 15 to 20 minutes. Serve warm.
CHEESY ZUCCHINI & ONION FLATBREAD
This makes a wonderful appetizer.It even tastes great at room temperature . Courtesy of: Bon - Appetit, Aug. 2006
Provided by Chicagoland Chef du
Categories Breads
Time 44m
Yield 8-12 serving(s)
Number Of Ingredients 8
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.
More about "red onion flatbread recipes"
RED ONION AND GORGONZOLA FLATBREAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 80 per servingServings 32
- In a large bowl, dissolve yeast in 1 cup warm water (about 100°). Let sit until foamy, about 5 minutes. Stir in flours, 2 tbsp. oil, and 1 tsp. salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.
- Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 tbsp. oil, the vinegar, remaining 1 tsp. salt, and the chile flakes. Cover; set aside.
- Preheat oven to 450°. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 tbsp. onion mixture and 1 1/2 tsp. blue cheese. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.
- Wine pairing: Chateau Ste. Michelle Cold Creek Vineyard Riesling 2006 (Columbia Valley; $14)
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