Tomato Onion Flatbread Pizza
- 1 ball pizza dough or prebaked thin 14-inch flatbread or crust
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 16 to 28 Roma or beefsteak tomato slices
- 1 1/4 cups thinly sliced red onion rounds
- 1 cup shredded Parmesan
- Preheat the oven to 425 degrees F.
- If using uncooked dough, roll the dough out 1/4-inch thin.
- Sprinkle with a small amount of salt and pepper and transfer to a baking screen.
- Precook the dough until crispy, 12 minutes.
- To build the pizza, drizzle the crust with the oil.
- Next, arrange the tomatoes to cover the dough, followed by the onions and cheese.
- Bake on the screen on the center rack until the cheese melts, 6 to 7 minutes.
- Let cool for 2 minutes, then slice and serve.
pizza, salt, olive oil, tomato slices, onion, parmesan
Taken from www.foodnetwork.com/recipes/robert-irvine/tomato-onion-flatbread-pizza-recipe.html (may not work)