Caramelized Onion, White Bean and Cheddar Flatbread

• 2 1/2 tablespoons canola oil or other vegetable oil
• 1 large onions lengthwise thinly sliced
• 1/2 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
• 1/2 teaspoon black pepper freshly ground
• 15 ounces white beans rinsed, 1 can
• 3 tablespoons water
• 2 1/4 teaspoons white wine vinegar
• 2 medium italian plum (roma) tomatoes or 3 medium, thinly sliced
• 1 1/4 cups cheddar cheese finely shredded
• 3 tablespoons pepitas (pumpkin seeds) toasted

1. Place oven rack in the lowest position, preheat to 450F.
2. Coat a large rimmed baking sheet with cooking spray.
3. Mix well oil, onion and salt in a medium saucepan.
4. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 minutes.
5. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 8 minutes.
6. At the meantime, roll out dough on a lightly cornmeal surface to the size of the baking sheet.
7. Transfer to the prepared baking sheet, using a folk to slightly give pizza crust some hit.
8. Bake until crust puffed and lightly crisped on the bottom, 10 minutes.
9. Stir oregano and pepper into the onion.
10. Transfer half the onion to a small bowl.
11. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 3 minutes.
12. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
13. Spread the bean paste evenly over the pizza crust.
14. Top with the reserved onion, tomatoes, cheese and pumpkin seeds.
15. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 13 minutes.
16. Cool lightly, slice and serve.

canola oil, onions, salt, cornmeal, oregano, black pepper, white beans, water, white wine vinegar, italian plum, cheddar cheese, pepitas

Taken from recipeland.com/recipe/v/caramelized-onion-white-bean-ch-50157 (may not work)