Flatbread with Asparagus, Fontina, and Pickled Onions

Name: Flatbread with Asparagus, Fontina, and Pickled Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters (1/2-inch) slices asparagus (about 8 ounces); 2 Tbsps cornmeal, divided; 1 Tbsp extravirgin olive oil; 1 recipe Flatbread Dough; 85 grams 3/4 cup shredded fontina cheese; 1 large whole garlic head; 2 teaspoons kosher salt, divided; 591 milliliters vertically sliced red onion; 237 milliliters red wine vinegar

If 44 cents per serving falls in your budget, Flatbread with Asparagus, Fontina, and Pickled Onions might be a super vegetarian recipe to try. One serving contains 62 calories, 3g of protein, and 4g of fat. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up asparagus, wine vinegar, garlic head, and a few other things to make it today.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Remove white papery skin from garlic head (do not peel or separate the cloves). Coat garlic with cooking spray. Wrap garlic head in foil.

Ingredients you will need

Cooking Spray

Clove

Garlic

Wrap

Equipment you will use

Aluminum Foil

Bake at 400 for 45 minutes or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Ingredients you will need

Extract

Clove

Garlic

Equipment you will use

Oven

Combine garlic pulp and olive oil in a small bowl, stirring until smooth.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Bowl

Preheat oven to 50

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Oven

Place a pizza stone on bottom oven rack. Preheat pizza stone 30 minutes.

Equipment you will use

Pizza Stone

Oven

Combine onion, vinegar, and 2 teaspoons salt in a bowl; let stand 20 minutes.

Ingredients you will need

Vinegar

Onion

Salt

Equipment you will use

Bowl

Remove 1 cup onion mixture with a slotted spoon; set aside. Reserve remaining onion mixture for another use.

Ingredients you will need

Onion

Equipment you will use

Slotted Spoon

Cook asparagus in boiling water 2 minutes or until crisp-tender.

Ingredients you will need

Asparagus

Water

Drain and rinse under cold running water; drain. Pat dry with paper towels.

Ingredients you will need

Water

Equipment you will use

Paper Towels

Divide dough in half. Working with 1 half at a time (cover remaining dough to keep from drying), roll dough into an 11-inch circle on a lightly floured surface.

Ingredients you will need

Dough

Roll

Place dough on a baking sheet (or jelly-roll pan) sprinkled with 1 tablespoon cornmeal.

Ingredients you will need

Cornmeal

Dough

Jelly

Roll

Equipment you will use

Baking Sheet

Frying Pan

Spread half of garlic mixture over dough. Top with 1/2 cup onion mixture and 3/4 cup asparagus, leaving a 1-inch border.

Ingredients you will need

Asparagus

Garlic

Spread

Dough

Onion

Sprinkle with 6 tablespoons cheese. Slide topped dough onto preheated pizza stone, using a spatula as a guide.

Ingredients you will need

Cheese

Dough

Equipment you will use

Pizza Stone

Spatula

Bake at 500 for 8 minutes or until cheese melts and crust is golden brown.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Remove from pizza stone using pizza peel.

Equipment you will use

Pizza Stone

Place pizza on a cutting board; sprinkle with 1/8 teaspoon salt.

Ingredients you will need

Salt

Equipment you will use

Cutting Board

Cut into 6 wedges. Repeat procedure with remaining dough, 1 tablespoon cornmeal, garlic mixture, 1/2 cup onion mixture, 3/4 cup asparagus, 6 tablespoons cheese, and 1/8 teaspoon salt.

Ingredients you will need

Asparagus

Cornmeal

Cheese

Garlic

Dough

Onion

Salt