Wednesday, September 8, 2010

Caramelized Onion and White Bean Flatbread

Sometimes when my husband asks me what's for dinner, I say "Don't worry about it," which usually means that I'm trying something new and I want him to give it a chance before he passes judgement. And also so I can avoid the look he gives me that says, "Really? If you say so...." This one was probably one of those meals, but you know what? He really liked this one!

The original recipe tries to keep the flatbread as sort of a hearty Italian fare, but I think it would be outstanding if you served it with some lettuce, salsa and sour cream to make it into a kind of tostada. This makes a little more sense in my mind, and it was a lot easier for my husband to wrap his brain around this meal when it was presented to him that way.

Husbands are such fickle things. :)

Caramelized Onion and White Bean Flatbread
(adapted from Eating Well)
Serves 4

3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced lengthwise
1/4 teaspoon salt
1 refrigerated pizza dough
2 teaspoons dried oregano
1/2 teaspoon ground pepper
1 (15 ounce) can white beans, drained and rinsed
1 clove garlic, minced
3 tablespoons water
2 teaspoons white vinegar
3 plum tomatoes, thinly sliced
1 cup shredded Cheddar cheese

1) Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 8 to 10 minutes more.
2) Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to a greased baking sheet. Bake at 425 degrees until puffed and lightly crisped, but not browned, for 8 to 10 minutes.
3) Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans and minced garlic to the remaining onion; cook over medium heat, stirring often, until heated through and garlic is fragrant, 2 to 3 minutes.
4) Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms. Add salt and pepper to taste.
5) Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 5 to 7 minutes. Slice and serve with lettuce, salsa and sour cream, if desired, or just dig in as is. Enjoy!


  1. you've inspired dinner. not quit the same--but similar. thanks!

  2. Loved it. We think we might just make up the paste part of the recipe in the future and eat it with pita chips! Thanks!



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