Potato and Onion Flat Bread

Photo: Christopher Baker
Recipe from Real Simple

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Nutritional Information

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
  • 1 package (about 1 pound) refrigerated pizza dough

Preparation

  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. 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.
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