Red Onion Flatbread Food

CHEESY ONION FLATBREAD

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.

CHEESY ZUCCHINI AND RED ONION FLATBREAD

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

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.

ONION FLATBREAD

Steps:

• Heat oven to 500°F (if you can't heat the oven this high without broiling, heat to 475°F).
• On lightly floured surface, shape pizza dough into 14-inch oval. Place on cornmeal-dusted or parchment-lined baking sheet. Spread with mustard, then top with provolone.
• In large bowl, toss onions, fennel, thyme, oil and 1/2 teaspoon each salt and pepper; fold in fontina. Scatter over dough and bake until crust is golden brown and vegetables are just tender, 10 to 12 minutes. Sprinkle with parsley before serving.

CHEESY ZUCCHINI AND RED ONION FLATBREAD

Steps:

• Preheat oven to 400°F.
• Line baking sheet with parchment paper; spray with nonstick spray.
• Unroll dough onto parchment.
• Spread half of the 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 onions 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 pasrley.