Potato and Onion Flat Breat Source: Real Simple Celebration Book Course: Appetizers Cuisine: American Food Group: Bread Serves: 6 |
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Ingredients
| 2 tablespoon(s) olive oil |
| 1 large yellow onion, thinly sliced |
| 1 large potato, peeled and thinly sliced (or more to taste) |
| 4 clove(s) garlic, minced (more to taste) |
| red repper to taste (optional) |
| 2 sprig(s) fresh rosemary, leaves picked |
| 1 teaspoon(s) kosher salt |
| 1/4 teaspoon(s) black pepper |
| 1 tablespoon(s) cornmeal for the skillet |
| 1 package(s) refrigeratged pizza dough |
Instructions
Heat oven to 450. Heat the oil in large skillet over medium heat. Add the potatoes, onions, garlic and red pepper and cook until golden brown about 7 minutes. Remove from heat. Add the potatoe mixture, rosemary leaves, salt and pepper and toss; set aside. Sprinkle a baking sheet with the cornmeal. Place the dough on a work surface, shape into a 12-inch round (or retangle) and transfer to the prepared sheet. Spoon the potato mixture over the dough, leaving a 1-inch border. Bake until golden about 20 minutes. Slice into wedges. Serve warm or at room temperature. |
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