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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Flat Bread with Potatoes and Onions Recipe

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This recipe for Flat Bread with Potatoes and Onions is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil;
1 small onion, sliced into thin rings;
1 potatoe, peeled and thinly sliced;
1 T. whole, fresh rosemary needles;
1 tsp. sea salt;
3-4 grinds black or mixed peppercorns;
cornmeal;
1 (about 1 lb) package, refrigerated pizza dough.
Directions:
Directions:
Heat oven to 450ºF. Heat olive oil in large cast-iron skillet over medium heat. Add onion and cook til golden, about 5-7 minutes. Transfer onion to a bowl. Add potatoe slices, rosemary, sea salt and pepper and toss together and set aside. Wipe out your skillet and sprinkle inside bottom with about 1-2 T. cornmeal. Place dough on a work surface and with your hands or rolling pin, gently shape it to fit and put it into bottom of your skillet. Arrange potatoe mixture evenly over dough, leaving a 1" border. Bake til the crust is golden brown for about 20 minutes. Slice into wedges to serve.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 min. & 20 min. +/- baking time
Personal Notes:
Personal Notes:
Wonderfully warm and crusty served hot from the oven and a versatile cast-iron skillet.

 

 

 

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