Preheat oven to 425°. Sauté onion in 1 Tbsp. hot oil over medium-high heat 15 minutes or until golden brown.
Press dough into a 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 Tbsp. oil, and sprinkle with salt, rosemary, and caramelized onions.
Bake at 425° on lowest oven rack 20 minutes or until lightly browned.
Kitchen Express: Substitute 1 (8-oz.) can refrigerated pizza crust dough for bakery pizza dough. Reduce salt to 3/4 tsp. Reduce bake time to 10 minutes or until lightly browned.
My family enjoyed this, however I thought it needed a bit more flavor and a little less salt. Next time I will reduce the salt and double the onions, maybe add sesame seed and garlic powder. I used Pilsbury whole wheat canned pizza dough and 3/4 t Kosher salt.
This is easy if you just buy the boxed pizza dough. You just add water. You can spread it as thin as you like or let it rise for a thicker bread. It only takes about 8 to 10 minutes to bake and tastes like homeade dough. Of course, you can top it with anything you like but these onions are really nice. If you have no rosemary, basil or oregano are great too.
For me, bread machines just do not make good anything. Besides, kneading dough is very cathartic unless you are pressed for time then use the boxed. It is an excellent short cut.
I made this with Pillsbury pizza dough and even using less salt, the dough was still too salty. I may try this again with a different type of dough, but as of now I probably wouldn't make this for guests.
Giving it more stars than mine tastes due to my own mistakes. I used homemade dough from the bread machine. Too much, therefore can't technically call it flat bread. Should have used 1/2 the dough. My onions started to blacken in the oven before the timer went off. Cut salt in half- Way too salty. Sea Salt would work just fine reducing the saltiness as well.
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