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–+ servings
250ml Caramelized Onion Infused Olive Oil – savory cooking oil
Garden Infuzions

Roasted Garlic and Caramelized Onion Flatbread with Caramelized Onion Blend Olive Oil

Warm, savory flatbread layered with sweet caramelized onions, roasted garlic, and melted cheese, finished with Caramelized Onion Infused Olive Oil for rich flavor in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American, Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound prepared pizza dough
  • 3 tablespoons Caramelized Onion Infused Olive Oil
  • 2 large yellow onions thinly sliced
  • 4 cloves garlic peeled
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon cornmeal
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon balsamic glaze

Equipment

  • 1 Large skillet For caramelizing onions
  • 1 Baking Sheet or Pizza Stone Preheated for crisp crust
  • 1 Parchment paper For easy transfer
  • 1 Mixing bowl For holding dough if needed
  • 1 sheet Foil For roasting garlic
  • 1 Chef’s knife For slicing onions

Method
 

Instructions
  1. Preheat the oven to 450°F and place a baking stone or inverted sheet pan inside if you have one.
  2. Place the garlic cloves on a small piece of foil, drizzle with 1 teaspoon of the Caramelized Onion Infused Olive Oil, wrap tightly, and roast for 15 minutes until soft.
  3. While the garlic roasts, heat the butter and remaining olive oil in a skillet over medium-low heat. Add the onions, salt, and pepper, then cook slowly for 18 to 20 minutes, stirring often, until deeply golden and sweet.
  4. Mash the roasted garlic into a paste and stir it into the caramelized onions with the thyme. Remove the skillet from the heat.
  5. Stretch the dough into a 12-by-14-inch oval or rectangle on a cornmeal-dusted sheet of parchment paper.
  6. Spread the onion and garlic mixture evenly over the dough, leaving a small border around the edges.
  7. Top with mozzarella, provolone, and Parmesan.
  8. Slide the parchment onto the hot baking stone or sheet pan and bake for 12 to 15 minutes, until the crust is browned and the cheese is bubbling.
  9. Finish with chopped parsley and a light drizzle of balsamic glaze. Slice and serve warm.

Notes

The onions should be cooked slowly enough to turn sweet and golden without rushing the color. If the dough springs back while shaping, let it rest for a few minutes and try again. This flatbread is best served fresh from the oven while the crust is still crisp.

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