"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Flat Bread with Potatoes and Onions Recipe

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This recipe for Flat Bread with Potatoes and Onions, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Friday, August 11, 2006

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 450F. 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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