Potato and Onion Flat Bread

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 376 calories
    • Calories 79 calories from fat
    • 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


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


  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.