Cranberry, Pomegranate and Caramelized Onion Flatbread
Ingredients
- 3 tablespoons butter
- 1 large onion cut in half, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 1 package 10 oz prebaked thin Italian pizza crust (12 inch)
- 1 cup whole-berry cranberry sauce
- ⅓ cup pomegranate seeds
- ¾ teaspoon grated orange peel
- ½ cup crumbled chèvre goat cheese (2 oz)
- 1 tablespoon chopped fresh chives
Instructions
- In 10-inch skillet, melt butter over medium heat.
- Add onion, salt and pepper flakes; cook about 20 minutes, stirring occasionally, until onion is browned and caramelized.
- Remove from heat.
- Heat oven to 400°F.
- Place pizza crust on ungreased cookie sheet.
- In small bowl, mix cranberry sauce, pomegranate seeds and orange peel.
- Spread over crust.
- Sprinkle cheese over cranberry mixture; spread onions over top.
- Bake about 12 minutes or until cheese is melted.
- Sprinkle with chives.
Notes / Tips / Wine Advice:
Make-Ahead Magic To get a jump-start on this appetizer pizza, cook the onions, then transfer to a microwavable bowl. Cover and refrigerate up to three days in advance. When you’re ready to make the pizza, microwave the onions on High about 30 seconds or until warm. Assemble the pizza and bake as directed.
Kitchen Secrets Use your favorite thin pizza crust in this recipe. Or if you have time, make your own flatbread dough from scratch.
