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Entrees
Italian/New Mexican
6 - 8 servings
15 minutes
35 minutes
2 - 2 1/2 cups Bread Flour
2 1/4 teaspoons Instant Yeast
1 1/2 teaspoons Granulated Sugar
3 cloves Melissa’s Peeled Garlic, minced
1 teaspoon Dried Oregano
2 tablespoons Extra Virgin Olive Oil
3/4 cup Warm Water
1 teaspoon Kosher Salt
3 tablespoons Basil Flavored Extra Virgin Olive Oil - divided use
1 tablespoon Unsalted Butter
2 Melissa’s Hatch Sweet Onions - peeled & thinly sliced
1/8 teaspoon Kosher Salt
3 cloves Melissa’s Peeled Garlic - minced
1 package Heavenly Villagio Marzano® Tomatoes - halved
3/4 cup Shredded Parmesan Cheese
2 tablespoons Red Pepper Flakes
In a standing mixer, add 1 cup of the flour and the next 6 ingredients and mix.
Add the salt and more flour, as needed, until the dough is only slightly sticky.
Preheat the oven to 425ºF.
Prepare the flatbread dough and set aside.
In a hot sauté pan, add 1 tablespoon of the olive oil and the butter.
Once the butter has melted, add the onions. Season with the salt and caramelize the onions, about 10 minutes. Set aside.
Roll out the dough into a thin layer, about 1/8-inch thick.
Place the dough into a baking sheet and, using the handle end of a wooden spoon, dock the dough all over by making dimples all over the dough. Brush the dough with the remaining olive oil. Place into the oven and bake for 5 minutes.
Add the onions, garlic and tomatoes to the flatbread. Bake for 15 minutes and then add the cheese and pepper flakes. Bake for 5 minutes longer or until golden brown. Cut and serve.
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