Caramelized Onion, White Bean & Cheddar Flatbread
Try this rectangular pizza, caramelized onion with white bean paste coated pizza dough, thinly sliced tomatoes and cheddar cheese, toasted pumpkin seeds, let this homemade pizza colorful and delicious.
Yield
6 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
canola oil
or other vegetable oil |
|
| 1 | large |
onions
lengthwise thinly sliced |
|
| ½ | teaspoon |
salt
or to taste |
|
| 20 | ounces |
pizza shell
thawed if frozen |
*
|
| 1 | x |
cornmeal
as needed |
*
|
| 2 | teaspoons |
oregano
dried, or 2 tablespoon freshly chopped |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 15 | ounces |
white beans
rinsed, 1 can |
|
| 3 | tablespoons |
water
|
|
| 2 ¼ | teaspoons |
white wine vinegar
|
|
| 2 | medium |
italian plum (roma) tomatoes
or 3 medium, thinly sliced |
|
| 1 ¼ | cups |
cheddar cheese
finely shredded |
|
| 3 | tablespoons |
pepitas (pumpkin seeds)
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
canola oil
or other vegetable oil |
|
| 1 | large |
onions
lengthwise thinly sliced |
|
| 2.5 | ml |
salt
or to taste |
|
| 578 | ml/g |
pizza shell
thawed if frozen |
*
|
| 1 | x |
cornmeal
as needed |
*
|
| 1E+1 | ml |
oregano
dried, or 2 tablespoon freshly chopped |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 433.5 | ml/g |
white beans
rinsed, 1 can |
|
| 45 | ml |
water
|
|
| 11 | ml |
white wine vinegar
|
|
| 2 | medium |
italian plum (roma) tomatoes
or 3 medium, thinly sliced |
|
| 296 | ml |
cheddar cheese
finely shredded |
|
| 45 | ml |
pepitas (pumpkin seeds)
toasted |
|
Directions
Place oven rack in the lowest position, preheat to 450°F.
Coat a large rimmed baking sheet with cooking spray.
Mix well oil, onion and salt in a medium saucepan.
Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 minutes.
Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 8 minutes.
At the meantime, roll out dough on a lightly cornmeal surface to the size of the baking sheet. Transfer to the prepared baking sheet, using a folk to slightly give pizza crust some hit.
Bake until crust puffed and lightly crisped on the bottom, 10 minutes.
Stir oregano and pepper into the onion.
Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 3 minutes.
Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
Spread the bean paste evenly over the pizza crust.
Top with the reserved onion, tomatoes, cheese and pumpkin seeds.
Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 13 minutes.
Cool lightly, slice and serve.
