Caramelized Onion and Thyme Flatbread recipe makes a wonderful appetizer or side to a large salad.

Caramelized Onion and Thyme Flatbread 1

Caramelized Onion and Thyme Flatbread. Doesn’t the name alone just make your mouth water? This past weekend we celebrated the last day of school with a fun pizza and movie night. Little Buddy chose the pizza toppings and the movie, but I made a quick appetizer to munch on as our pizzas were coming together.

I already had plenty of pizza dough rising in bowls on my counter and onions caramelizing to add to the endless topping options I was preparing, so I decided to pull off a portion of the dough for this quick flatbread.

As I cut it into pieces we could easily hold in our hands as we meandered around chatting about what we wanted to do this summer, Little Buddy asked me this question,

“So, what’s the difference between flatbread and pizza anyway?”

At first I answered that although it uses pizza dough, it doesn’t include cheese which is the major difference. He replied that his friend Ben couldn’t eat cheese and ordered cheeseless pizzas all the time.

Then, I said that maybe it was because pizzas are usually round and flatbreads are not. He reminded me that my pizzas are rarely ever round and asked if that meant we had been eating flatbreads all this time.

It was a lot to consider. Had my pizza-making-life all been wrong? Was I really making flatbread all this time? Or, are flatbreads and pizzas really the same thing after all?

Here’s the recipe for my Caramelized Onion and Thyme Flatbread… errr… Pizza…. err… Flatbread.

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Caramelized Onion and Thyme Flatbread Recipe

Robyn Stone
5 from 1 vote
Caramelized Onion and Thyme Flatbread makes a wonderful appetizer or side to a large salad.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 12

Ingredients 

Instructions 

  • Preheat oven to 425º F.
  • Prepare pizza dough according to recipe directions. Spread dough onto a baking pan lightly coated with olive oil. Make indentions into dough with finger tips and lightly drizzle crust with olive oil.
  • Drizzle olive oil into a large skillet over medium heat. Add onion slices and allow to cook until caramelized and tender, about 10 minutes. Watch onions closely so they do not overbrown. Arrange onions onto pizza dough and bake for 15-20 minutes until golden brown.
  • Remove from oven and immediately top with fresh thyme leaves that have been removed from the stem.
  • Sprinkle with salt and pepper, slice, and serve warm.

Notes

To reduce time, you can prepare pizza dough and store in an airtight container in the refrigerator for a few days until ready to use. Additionally, you could use prepared pizza dough purchased at your grocery store.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 99mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I’d love to know what you think on this flatbread versus pizza discussion.

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Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




42 Comments

  1. Katrina @ Warm Vanilla Sugar says:

    I loooove how simple this is! So delicious!

    Reply
    1. Robyn Stone says:

      Thanks so much, Katrina.

  2. Georgia @ The Comfort of Cooking says:

    What a gorgeous flatbread, Robyn! I bet the aroma of it baking was just fabulous! Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!

    Reply
    1. Robyn Stone says:

      Thanks, Georgia. It does smell heavenly cooking!

  3. Katie | GoodLife Eats says:

    Oh man does this look good! Pizza…flatbread…I don’t care what it’s called, I just want it in my mouth.

    Reply
    1. Robyn Stone says:

      Thanks, Katie. I know you’ll be excited after the move to settle into your new kitchen!

  4. Amanda says:

    Gorgeous!! 🙂

    Reply
    1. Robyn Stone says:

      That means the world coming from you, Amanda. Thanks!

  5. Sommer@ASpicyPerspective says:

    Oh Robyn, Now I’ve gotta go check the freezer for pizza dough. Here’s hoping….

    Reply
    1. Robyn Stone says:

      I hope you found pizza dough in the freezer. 🙂 We could just meet halfway and you bring me some of that bread pudding and I’ll bring you some of this flatbread. Deal?

  6. Marly says:

    Looks SO good. I can’t wait to share this one with my family.

    Reply
    1. Robyn Stone says:

      Thanks Marly. I can’t wait to hear how they like it!

  7. bridget {bake at 350} says:

    well, whatever you call it, I want it…NOW! Looks amazing, Robyn!!!

    Reply
    1. Robyn Stone says:

      I just love you, Bridget! I wish you were closer and I’d make one just for you!

  8. Aggie says:

    I could eat flatbread or pizza all day everyday. I never really know the difference to be honest, though I always think of flat bread to be a more thin crust? Whatever you want to call this is fine by me because it looks absolutely out of this world. That onion is calling my name 🙂

    Reply
    1. Robyn Stone says:

      Thanks so much, Aggie. I could eat it every day, too. The onion is perfection and with the thyme? Mercy!

  9. Cookin' Canuck says:

    Whether you call it flatbread or pizza, I want a piece…or two… The flavors sound absolutely fantastic in this, Robyn!

    Reply
    1. Robyn Stone says:

      Thanks so much, Dara. The combination of flavors is definitely one of my favorites.

  10. Lori @ RecipeGirl says:

    I want to eat this whole thing… like pizza!

    Reply
    1. Robyn Stone says:

      Thanks so much, Lori. I hope RecipeBoy had a great birthday!