Tomato and Onion Flatbread
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
17 mins
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Total time
37 mins
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Ingredients
1 Kinnikinnick Flatbread Crust (144 g)
12 cherry tomatoes - assorted colours/halved (132 g)
1 tbsp olive oil (15 g)
½ small shallot - cut into thin circles (30 g)
4 medium red onion rings (8 g)
2 small purple pearl onions - cut into thin circles (5 g)
¼ cup mozzarella - shredded (31 g)
¼ cup asiago cheese (28 g)
2 tbsp feta cheese - crumbled (30 g)
1 tsp chili flakes (2 g)
Optional: finish with fresh flat leaf parsley
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Directions
- Preheat oven to 435°F (223°C).
- Place thawed Kinnikinnick Flatbread Crust directly on baking tray.
- Sprinkle flatbread with mozzarella and asiago cheese. Set aside.
- Bake cheese topped flatbread in preheated oven for 10 minutes.
- In a small skillet heat olive oil over medium heat. Sauté halved tomatoes until skin begins to blister (4 - 5 minutes). Remove from heat and set aside.
- Remove flatbread from oven and top with sautéed tomatoes and red onion slices.
- Return to oven and bake for 2 minutes.
- Remove from oven and top with sliced shallot and pearl onion. Top with crumbled feta cheese.
- Sprinkle with chili flakes and garnish with flat leaf parsley.
Yields 1 Flatbread
Tips & Variations
- Drizzle with a balsamic reduction to finish.
- To make balsamic reduction: In a medium pot over medium heat, reduce balsamic vinegar until about ⅓ of original liquid remains.
- Balsamic reduction can be stored in a squeeze bottle for up to two weeks.
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