Potato and Onion Flat Bread
This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 8g of fat, and a total of 302 calories. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. A mixture of pizza dough, cornmeal, russet potato, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
Heat the oil in a large cast-iron skillet over medium heat.
Add the onion and cook until golden, 5 to 7 minutes.
Transfer the onion to a bowl.
Add the potato, rosemary, salt, and pepper and toss; set aside. Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal.
Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet.
Place the dough on the bottom of the skillet. Arrange the potato mixture evenly over the dough, leaving a 1-inch border.
Bake until the crust is golden brown, about 20 minutes. Slice into wedges.