Caramelized Onion and Thyme Flatbread Recipe
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Caramelized Onion and Thyme Flatbread recipe makes a wonderful appetizer or side to a large salad.
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.
Caramelized Onion and Thyme Flatbread Recipe
Ingredients
- 1 pizza dough recipe
- 2 large onion, thinly sliced
- 3 tablespoons olive oil
- fresh thyme
- kosher salt
- ground black pepper
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’d love to know what you think on this flatbread versus pizza discussion.
I love this flatbread, the flavors are amazing!
Gorgeous – the crust, the onions, all of it! pizza or flatbread… who cares as long as it’s tasty right?
I’d like the WHOLE thing right now purty please ; )
I don’t care what it’s called when it has caramelized onions on top, lol!
I don’t care what it’s called when it has caramelized onions on top, lol!
Good question! I’ve often wondered the difference between pizza and flatbread as well.
I’m a bit perplexed and the more I read, the more I can’t find an answer! So glad I’m not the only one that doesn’t know!
I always thought flatbread was different because the ingredients were different. The texture of the bread always seemed different than pizza crust. I like both though! Always. And yes!! Your title completely made my mouth water!
Thanks so much, Leigh. You may be on to something!
I could dive into that mouth open right now!!!!
Thanks so much, Wendy. It always disappears in a flash!
I’ve often debated the difference between flatbreads and pizzas… And, then there are those restaurant menus that have “flatbread pizzas”… Hmmm, redundant? Anyway, whatever you call it, this looks absolutely fabulous. Love the pairing of caramelized onion and thyme!
Thanks so much, Jen. That does sound a bit redundant, doesn’t it. I’m with you though, whatever it should be called, I love it!
I love caramelized onions and I love thyme…this is right up my alley. I bet it would be great with bacon too!
Oh my goodness, Rachel. You are so speaking my language with the addition of bacon! YUM!