Onion Flatbread
15m prep 12m cook 30m ready
A savory flatbread topped with Dijon mustard, provolone, caramelized onions, fennel, and Fontina cheese. Ready in 30 minutes, perfect for a quick dinner.
Ingredients
- Flour for surface
- 454 g pizza dough at room temperature
- Cornmeal for baking sheet (optional)
- 22.2 ml Dijon mustard
- 113 g provolone cheese thinly sliced
- 1 small yellow onion thinly sliced
- 1 small red onion thinly sliced
- 1 small fennel bulb cored and thinly sliced
- 22.2 ml olive oil
- 9.86 ml fresh thyme leaves
- Kosher salt and pepper
- 56.7 g Fontina cheese coarsely shredded
- fresh flat-leaf parsley finely chopped, for topping
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 257 mg
- Iron: 2.68 mg
- Magnesium: 51.7 mg
- Phosphorus: 250 mg
- Potassium: 221 mg
- Zinc: 1.85 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 22.2 ml Dijon mustard
- 22.2 ml olive oil
- 9.86 ml fresh thyme leaves
- Kosher salt and pepper
Prepare
- Flour, for surface
- 454 g pizza dough, at room temperature
- Cornmeal, for baking sheet (optional)
- 113 g provolone cheese, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 small red onion, thinly sliced
- 1 small fennel bulb, cored and thinly sliced
- 56.7 g Fontina cheese, coarsely shredded
- fresh flat-leaf parsley, finely chopped, for topping
Let's Cook
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Step 1.
Heat the oven to 500°F (or 475°F if your oven cannot reach 500°F without broiling).
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Step 2.
On a lightly floured surface, shape the pizza dough into a 14-inch oval. Transfer to a cornmeal-dusted or parchment-lined baking sheet. Spread the Dijon mustard evenly over the dough, then top with the sliced provolone cheese.
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Step 3.
In a large bowl, combine the thinly sliced yellow onion, red onion, and fennel. Add the olive oil, fresh thyme leaves, ½ teaspoon salt, and ½ teaspoon pepper; toss to coat. Fold in the shredded Fontina cheese. Scatter the vegetable-cheese mixture evenly over the dough.
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Step 4.
Bake until the crust is golden brown and the vegetables are just tender, 10 to 12 minutes. Sprinkle with finely chopped fresh parsley before serving.
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