Caramelized Onion, White Bean and Cheddar Flatbread

Name: Caramelized Onion, White Bean and Cheddar Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons canola oil or other vegetable oil; 1 large onions lengthwise thinly sliced; 1/2 teaspoon salt or to taste; 20 ounces pizza shell thawed if frozen; 1 x cornmeal as needed; 2 teaspoons oregano dried, or 2 tablespoon freshly chopped; 1/2 teaspoon black pepper freshly ground; 15 ounces white beans rinsed, 1 can; 3 tablespoons water; 2 1/4 teaspoons white wine vinegar; 2 medium italian plum (roma) tomatoes or 3 medium, thinly sliced; 1 1/4 cups cheddar cheese finely shredded; 3 tablespoons pepitas (pumpkin seeds) toasted

Servings: persons

2 1/2 tablespoons canola oil or other vegetable oil
1 large onions lengthwise thinly sliced
1/2 teaspoon salt or to taste
20 ounces pizza shell thawed if frozen
1 x cornmeal as needed
2 teaspoons oregano dried, or 2 tablespoon freshly chopped
1/2 teaspoon black pepper freshly ground
15 ounces white beans rinsed, 1 can
3 tablespoons water
2 1/4 teaspoons white wine vinegar
2 medium italian plum (roma) tomatoes or 3 medium, thinly sliced
1 1/4 cups cheddar cheese finely shredded
3 tablespoons pepitas (pumpkin seeds) toasted

1
Place oven rack in the lowest position, preheat to 450F.
2
Coat a large rimmed baking sheet with cooking spray.
3
Mix well oil, onion and salt in a medium saucepan.
4
Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 minutes.
5
Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 8 minutes.
6
At the meantime, roll out dough on a lightly cornmeal surface to the size of the baking sheet.
7
Transfer to the prepared baking sheet, using a folk to slightly give pizza crust some hit.
8
Bake until crust puffed and lightly crisped on the bottom, 10 minutes.
9
Stir oregano and pepper into the onion.
10
Transfer half the onion to a small bowl.
11
Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 3 minutes.
12
Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
13
Spread the bean paste evenly over the pizza crust.
14
Top with the reserved onion, tomatoes, cheese and pumpkin seeds.
15
Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 13 minutes.
16
Cool lightly, slice and serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 tablespoons canola oil or other vegetable oil, 1 large onions lengthwise thinly sliced, 1/2 teaspoon salt or to taste, 20 ounces pizza shell thawed if frozen, and more.

Yes, Caramelized Onion, White Bean and Cheddar Flatbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!