Caramelized Onion and Artichoke Flatbread

Caramelized Onion and Artichoke Flatbread

These flatbreads are lighter than pizza, thanks to their thinner crust and minimal sauce and cheese. However, they’re generously topped with a variety of flavorful ingredients. For this Caramelized Onion and Artichoke Flatbread, I combined sweet caramelized onions with a touch of salty feta, briny artichoke hearts, and a handful of spinach. The result is a winning combination that’s healthy, delicious, and as sophisticated as something you’d find at a bistro or wine bar.

I made my own crust for this flatbread, but you can easily use a toasted tortilla or a store-bought crust to save time and effort. If you opt for a tortilla, I recommend baking it for a few minutes beforehand to ensure it’s nice and crispy (as I did with these Quick Fix Salad Bar Pizzas). If you prefer to make your own crust using the method outlined below, just remember to mix the dough the night before to allow it to ferment— that’s when the magic happens!

Just one final note: when I started preparing my dough before bed, I found I was a bit short of the required two cups of flour. I substituted half a cup of all-purpose flour with whole wheat flour, and it worked out perfectly. The whole wheat added a nice flavor and texture without making the dough heavy or dense. Sometimes, a little improvisation leads to fantastic results!

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Appetizer

Caramelized Onion and Artichoke Flatbread

Author: Ellys Blake Courses: Appetizer Recipe Keys: P Pizza

Difficulty: Beginner Prep Time 24 hrs Cook Time 80 mins Total Time 25 hrs 20 mins

Servings: 3 Calories: 593.93

Best Season: Winter

Description

Sweet caramelized onion and tangy feta provide bursts of flavor on this artichoke-topped flatbread. Caramelized Onion and Artichoke Flatbread for the win!

Ingredients

Scale

1/2x 1x 2x 3x

DOUGH

• 2 cups all-purpose flour

• 1 tsp salt

• 1/4 tsp instant yeast

• 3/4-1 cup water

CARAMELIZED ONIONS

• 3 yellow onions

• 2 Tbsp butter

FLATBREAD TOPPINGS

• 2 Tbsp olive oil

• 1/2 Tbsp Italian seasoning blend

• 1/4 lb. frozen spinach

• 1/2 15oz. can quartered artichoke hearts

• 2 oz. feta cheese

Instructions

1. To make the dough, begin the night before. In a large bowl, stir together the flour, salt, and yeast until evenly combined. Add water, starting with just 3/4 cup, and stir until a sticky, shaggy ball of dough forms. The total amount of water needed will depend on the moisture level in your flour. Loosely cover the bowl with plastic wrap and let it sit at room temperature for 12-24 hours.
2. The next day, begin by preparing the caramelized onions. Thinly slice three onions and place them in a large skillet with 2 tablespoons of butter. Cook the onions and butter over low heat, stirring occasionally, for an hour, or until they are very soft and deep golden brown in color.
3. To make the flatbread, preheat the oven to 425 degrees. Cover a baking sheet with foil, then spread 1 Tablespoon of olive oil over the surface. Sprinkle the fermented dough with flour to prevent it from sticking to your hands, scrape it out of the bowl onto a floured surface, and flatten it into a disc. Continue to stretch and press the dough until it is a large rectangle, approximately 1/4 inch thick. It can be transferred onto the prepared baking sheet for easier stretching and pulling toward the end.
4. Spread the second tablespoon of olive oil over the surface of the dough, then sprinkle with 1/2 Tablespoon of Italian seasoning blend. Thaw the spinach in the microwave (about one minute on high), then squeeze out as much moisture as possible. Chop the artichoke hearts into bite-sized pieces.
5. Top the flatbread with the caramelized onions, spinach, chopped artichoke hearts, and crumbled feta. Bake for 18-20 minutes in the preheated oven, or until the edges of the crust are golden brown. Slice into 8-12 pieces and serve.