Potato and Onion Flat Bread

Photo: Christopher Baker

Recipe from

Nutritional Information

Calories 391
Caloriesfromfat 23 %
Fat 10 g
Satfat 2 g
Cholesterol 0 mg
Sodium 1,207 mg
Carbohydrate 64 g
Fiber 1 g
Sugars 0 g
Protein 12 g

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
1 package (about 1 pound) refrigerated 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.

Note:

May 2006