Tomato Onion Flatbread Pizza
- 1 ball pizza dough or prebaked thin 14-inch flatbread or crust
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 16 to 28 Roma or beefsteak tomato slices
- 1 1/4 cups thinly sliced red onion rounds
- 1 cup shredded Parmesan
Preheat the oven to 425 degrees F.
If using uncooked dough, roll the dough out 1/4-inch thin. Sprinkle with a small amount of salt and pepper and transfer to a baking screen. Precook the dough until crispy, 12 minutes.
To build the pizza, drizzle the crust with the oil. Next, arrange the tomatoes to cover the dough, followed by the onions and cheese.
Bake on the screen on the center rack until the cheese melts, 6 to 7 minutes. Let cool for 2 minutes, then slice and serve.
Recipe courtesy of Robert Irvine's Eat, Robert Irvine's Nosh