Potato and Onion Flat Bread

Potato and Onion Flat Bread
Photo by Christopher Baker


  • 1 package (about 1 pound) refrigerated pizza dough
  • 1 small yellow onion, thinly sliced into circles
  • ¼ teaspoon black pepper
  • Cornmeal for the skillet
  • 2 tablespoons olive oil
  • 1 russet potato, peeled and thinly sliced
  • 1 tablespoon whole rosemary needles
  • + 1 more ingredients
    • 1 teaspoon kosher salt

Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss; set aside. Wipe out skillet, turn it upside down, and sprinkle the bottom with...

View full recipe at My Recipes


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