Fine Cooking

Servings: 8

Serve this easy-to-make flatbread as a hearty appetizer or for lunch or dinner with a salad and soup.

Ingredients

1 large red or yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (6 slices)
3 Tbs. extra-virgin olive oil, more as needed
Kosher salt and freshly ground black pepper
1 lb. pizza dough, at room temperature
12 fresh sage leaves, finely chopped

Calories (kcal) : 210
Fat Calories (kcal): 70
Fat (g): 8
Saturated Fat (g): 1
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 0
Sodium (mg): 660
Carbohydrates (g): 28
Fiber (g): 1
Protein (g): 5

Preparation

Position a rack in the center of the oven and heat the oven to 450°F.
Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices with oil and season with salt and pepper.
Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Flip the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up, and let them sit for 10 minutes to soften further. Coarsely chop the onions.
Generously coat a 9×13-inch rimmed baking sheet with oil. Oil your hands, then evenly press the pizza dough onto the sheet all the way to the corners. Using your knuckles, make dimpled depressions in the top of the dough.
In a small bowl, mix 2 Tbs. of the oil with 1 tsp. salt and 1 tsp. water; brush the dough with the mixture.
In a medium bowl, toss the sage and onion with 1 Tbs. of the oil. Top the dough with the onion mixture. Bake in the center of a 450°F oven until the flatbread is browned and the onions are slightly browned on the edges, 20 to 25 minutes. Season to taste with salt and pepper, slice, and serve.

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Ingredient Spotlight

IN THIS RECIPE
Onions
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Sage
FEATURED
Rhubarb

Reviews

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Reviews (2 reviews)

SarahOwens | 10/12/2014
I did not expect such a fabulous flavor, honestly. But, we absolutely loved the flavors in this! A perfect blend of flavors to be sure. Note: we didn't grill our onion, we chopped it, then caramelized it in a skillet with olive oil. I imagine it will be a hundred times better when we grill the onion next time. I really loved how fast and easy this was, but it's the flavors that make it a favorite. I'd rather eat this than pizza.
Pielove | 08/26/2013
We grilled some onion slices with dinner and made this flatbread the next day. First, it's so easy to make-- just mush a bit of dough and sling the onions and sage on top. Second, the smell of this bread baking is wonderful-- onions and sage. And, third, the taste is superb-- the onions impart a flavor like an onion bagel, but the onion bits stay succulent. Great with cheese and soup for a light dinner.

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What We're Cooking Now

Name: Grilled Onion and Sage Flatbread
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 large red or yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (6 slices); 3 Tbs. extra-virgin olive oil, more as needed; Kosher salt and freshly ground black pepper; 1 lb. pizza dough, at room temperature; 12 fresh sage leaves, finely chopped