Herbed Flatbread

• 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket)
• 1/2 red onion, thinly sliced
• 2 tablespoons roughly chopped fresh lemon thyme leaves
• 2 tablespoons roughly chopped fresh rosemary leaves
• 2 tablespoons olive oil, plus more for coating bowl
• 4 tablespoons butter
• 2 cloves garlic, smashed
• Kosher salt

1. Roll out pizza dough to about 1-inch thick.
2. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs.
3. Reform the dough into a ball and place in a small bowl lightly coated with olive oil.
4. Set aside to rest for 20 minutes.
5. Meanwhile, in a small saucepan over low heat melt the butter with the garlic.
6. Remove from heat and keep warm.
7. Heat a large cast iron grill pan or large skillet over medium heat.
8. Roll dough out to about 1/8-inch thickness.
9. Brush 1 side with olive oil and put oil side down on grill pan.
10. Cook until golden, about 4 minutes.
11. Brush the other side of the dough with oil, flip, and cook another 4 minutes.
12. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt.
13. Cut into 2-inch strips and serve.

pizza, red onion, thyme, rosemary, olive oil, butter, garlic, kosher salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/herbed-flatbread-recipe.html (may not work)