Potato and Onion Flat Bread

Potato and Onion Flat Bread
Christopher Baker
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preparation
20
minutes
cooking
40
minutes
Serves 4

Ingredients

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

Directions

  1. 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.
  2. Transfer the onion to a bowl. Add the potato, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper and toss. Set aside.
  3. Wipe out the skillet, turn it upside down, and sprinkle the bottom with cornmeal.
  4. On a work surface, with your hands or a rolling pin, gently shape the dough into a round the same size as the skillet.
  5. Place the dough on the bottom of the skillet. Top with the potato mixture, arranged evenly, leaving a 1-inch border.
  6. Transfer the skillet to oven and bake until the crust is golden brown, about 20 minutes. Slice the flat bread into wedges.
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 79
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 1,007 mg
  • Protein 11 g
  • Carbohydrate 62 g
  • Sugar 3 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 14 mg
What does this mean? See Nutrition 101.

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