Flatbread with Asparagus, Fontina, and Pickled Onions

Make the roasted garlic, pickled onions, and blanched asparagus ahead, then top and bake the pizza before serving. If you don't have a pizza stone, preheat a rimless baking sheet while you prepare the pizza. This will help form a crisp crust similar to that achieved on a pizza stone. Refrigerate leftover pickled onions in an airtight nonreactive container for up to two weeks. Use them to add tang to salads or sandwiches.

Yield: 2 flatbreads, 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 23%
  • Fat: 7.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.7g
  • Carbohydrate: 43.2g
  • Fiber: 2.9g
  • Cholesterol: 16mg
  • Iron: 3.5mg
  • Sodium: 425mg
  • Calcium: 118mg

Ingredients

  • 1 large whole garlic head
  • Cooking spray
  • 1 tablespoon extravirgin olive oil
  • 2 1/2 cups vertically sliced red onion
  • 1 cup red wine vinegar
  • 2 1/4 teaspoons kosher salt, divided
  • 1 1/2 cups (1/2-inch) slices asparagus (about 8 ounces)
  • 1 recipe Flatbread Dough
  • 2 tablespoons cornmeal, divided
  • 3/4 cup (3 ounces) shredded fontina cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Remove white papery skin from garlic head (do not peel or separate the cloves). Coat garlic with cooking spray. Wrap garlic head in foil. Bake at 400° for 45 minutes or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and olive oil in a small bowl, stirring until smooth.
  3. 3. Preheat oven to 500°.
  4. 4. Place a pizza stone on bottom oven rack. Preheat pizza stone 30 minutes.
  5. 5. Combine onion, vinegar, and 2 teaspoons salt in a bowl; let stand 20 minutes. Remove 1 cup onion mixture with a slotted spoon; set aside. Reserve remaining onion mixture for another use.
  6. 6. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; drain. Pat dry with paper towels.
  7. 7. Divide dough in half. Working with 1 half at a time (cover remaining dough to keep from drying), roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet (or jelly-roll pan) sprinkled with 1 tablespoon cornmeal. Spread half of garlic mixture over dough. Top with 1/2 cup onion mixture and 3/4 cup asparagus, leaving a 1-inch border. Sprinkle with 6 tablespoons cheese. Slide topped dough onto preheated pizza stone, using a spatula as a guide. Bake at 500° for 8 minutes or until cheese melts and crust is golden brown. Remove from pizza stone using pizza peel. Place pizza on a cutting board; sprinkle with 1/8 teaspoon salt. Cut into 6 wedges. Repeat procedure with remaining dough, 1 tablespoon cornmeal, garlic mixture, 1/2 cup onion mixture, 3/4 cup asparagus, 6 tablespoons cheese, and 1/8 teaspoon salt.
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