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Caramelized Onion, White Bean and Cheddar Flatbread

Caramelized Onion, White Bean and Cheddar Flatbread Caramelized Onion, White Bean and Cheddar Flatbread Caramelized Onion, White Bean and Cheddar Flatbread Caramelized Onion, White Bean and 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.













Trans-fat Free, Good source of fiber


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)


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 26148% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 351mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 20%
Sugars g
Protein 25g
Vitamin A 12% Vitamin C 12%
Calcium 25% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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