Potato and Onion Flat Bread
Amount per serving
- Calories: 391
- Calories from fat: 23%
- Fat: 10g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 1,207mg
- Carbohydrate: 64g
- Fiber: 1g
- Sugars: 0g
- Protein: 12g
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
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cornmeal for the skillet
- Pizza Dough
Preparation
- 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 the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet. Arrange the potato mixture evenly over the dough, leaving a 1-inch border. Bake until the crust is golden brown, about 20 minutes. Slice into wedges.
No comments:
Post a Comment