Name: Parmesan Breads with Tomato and Onions
Yield: Makes 8
Ingredients: 8 1/4-inch-thick slices ripe tomato; 1 tablespoon olive oil; 2 medium-size red onions, thinly sliced (about 3 cups); 1 tablespoon balsamic vinegar; 2 teaspoons chopped fresh thyme; 1 1-pound loaf enriched frozen white bread dough, thawed; 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces); 1/4 teaspoon dried crushed red pepper, minced

These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties.

Recipe information

Yield
Makes 8

Ingredients

8 1/4-inch-thick slices ripe tomato

1 tablespoon olive oil

2 medium-size red onions, thinly sliced (about 3 cups)

1 tablespoon balsamic vinegar

2 teaspoons chopped fresh thyme

1 1-pound loaf enriched frozen white bread dough, thawed

1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

1/4 teaspoon dried crushed red pepper, minced

Preparation

Step 1
Arrange tomato slices on rack. Sprinkle with salt. Let stand 30 minutes.
Step 2
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onions and sauté until very soft, about 15 minutes. Add vinegar and thyme. Sauté until liquid is absorbed, about 2 minutes. Remove from heat.
Step 3
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place bread dough on lightly floured work surface. Knead cheese and red pepper into dough. Divide dough into 8 equal pieces. Form each piece into ball. Roll out each ball to 3 1/2-inch round. Arrange on prepared baking sheets, spacing evenly. Using spoon, make depression in center of each round. Spoon onion mixture into each depression. Top each with 1 tomato slice; press gently to secure. Bake until breads are golden, about 30 minutes. Transfer to rack and cool completely.

TagsFlatbread Bread Tomato Vegetable Red Onion Onion Root Vegetable Thyme Herbs & Spices Parmesan Cheese Dairy Starter Snack Side Brunch Dinner Nut Free Vegetarian Baking Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes