Pumpkin Seed Flatbread With Sweet Onions And Feta – a delicious recipe with olive oil, onion, rosemary, salt, cornmeal, dough. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees F (220 degrees C).
2
Heat olive oil in a skillet over medium-high heat; saute onion in hot oil until slightly softened, 3 to 4 minutes. Add rosemary and a pinch of salt; saute until onions are golden and soft, about 5 minutes more.
3
Spread cornmeal over the bottom of a baking sheet. Stretch pizza dough in a thin layer onto baking sheet over cornmeal. Spread onions onto dough and sprinkle black pepper over the top. Sprinkle feta cheese, pumpkin seeds, and Parmesan cheese over the top of the onions.
4
Bake on the bottom rack of the preheated oven for 5 minutes. Rotate the baking sheet 180 degrees and bake 5 minutes more. Transfer baking sheet to the middle rack of the oven and bake until bread is golden, crispy, and cheese is melted, about 5 minutes. Transfer flatbread to a wire rack to cool.
231
kcal
Calories
19
g
Fat
4
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, sliced, 1 teaspoon chopped fresh rosemary, salt to taste, and more.
Yes, Pumpkin Seed Flatbread With Sweet Onions And Feta 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.
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