I hope everyone survived their Thanksgiving and Black Friday shopping. The extent of my shopping was going to the grocery store to buy everything I needed for a dinner party I hosted Saturday night and stock up on meat to smoke today for one last practice run. I wanted to squeeze in a post while my gingerbread is in the oven. This past week has been a blur and why I think I can do 10,000 at once is beyond me. Tuesday my gingerbread “dog” house is due so I hope on Wednesday to do a huge recap of that and all my Thanksgiving fixings. Then Friday we’re off to Sealy for a BBQ contest. So my post will be light this next week.
I’m one of those people that have to have bread with every meal. Drives my hubby nuts but I take after my grandmother and breathe a big sigh when we’re out of bread. Today’s recipe is a wonderful change to the everyday slice of white bread with dinner. As I ate the bread with my meal my mind started to fill with inspiration for some other ideas of what to top bread with.
Caramelized Onion Flatbread
(Adapted from Southern Living October 2009 magazine)
1 large sweet onion, sliced
3 tablespoons olive oil, divided
1 pound balery pizza dough
1 1/4 teaspoons kosher salt
1 teaspoon chopped rosemary
Preheat oven to 425 degrees F. Saute onion in 1 tablespoon hot oil over medium-high heat 15 minutes or until golden brown.
Press dough into a 15×10 inch jelly roll pan, pressing to about 1/4 inch thickeness. Press handle of a wooden spoon into dough to make indentations at 1 inch interval; drizzle with remaining 2 tablespoons oil, and sprinkle with salt, rosemary, and caramelized onions.
Bake at 425 degrees F on lowest oven rack 20 minutes or until lightly browned.