| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket)
- 1/2 red onion, thinly sliced
- 2 tablespoons roughly chopped fresh lemon thyme leaves
- 2 tablespoons roughly chopped fresh rosemary leaves
- 2 tablespoons olive oil, plus more for coating bowl
- 4 tablespoons butter
- 2 cloves garlic, smashed
- Kosher salt
Instructions
- Roll out pizza dough to about 1-inch thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.
- Heat a large cast iron grill pan or large skillet over medium heat. Roll dough out to about 1/8-inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4 minutes. Brush the other side of the dough with oil, flip, and cook another 4 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 320 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 20 mg |
| Sodium | 465 mg |
Reviews
Kneading the herbs into the Dough OutStanding! Plus the red onions so killer I’ve done it with the garlic Butter and it’s fantastic also I’ve put Whipped Ricotta on it turned out Amazing
Found this recipe years ago and fell in love. I make anytime we have new guests and they are always blown away!
Really good! the herbs made a earthy flavor and it was crispy and… just really good. I really wanna try it again!!!
Mary in MT…the recipe calls for lemon thyme not lemons! It was amusing to read your question! But that’s okay, I can see where you got mixed up the way the ingredients were listed.
easy, easy ! it didn’t look like it was going to turn out with all those onion slivers but it was definitely a wow in the end.
The only thing I did different than what the recipe called for was – adding more herbs..basil, onion chives (extras from my garden) dough seemed too wet and didn’t cook evenly (cooked on stove top gas grill). maybe to thick? The flavor was GREAT…the only trouble was the consistency of the finished bread – outside crispy and inside doughy??? I finally cooked in oven to try and firm up inside. My husband LOVED it – I’m not sure what I did wrong!
I made this last night to go with our Sunday dinner. It never made it to the table. My husband, my daughter and myself devoured it immediately. Only thing different is I cooked it on the grill instead of stove top. Definitely a keeper!
This is a terrific tasting flatbread! I made my own dough and followed the rest of the recipe as indicated. One thing I modified was the cloves of garlic I used in the butter/garlic spread. I love garlic so I actually put in 4 cloves…….and even then I had wished I put in more. I seperated the dough into 4 parts and cooked smaller batches. Also, I made some on a cast iron skillet and some in the oven. The cast iron skillet is the way to go! It gave it that nice char taste on the bread that baking doesn’t. Next time I am going to through some cheese on top and roma tomatoes at the end……
Easiest one I’ve ever made! Also, to Mary in Missoula, MT. You read the instructions wrong. It says nothing about adding lemon, but it mentions Lemon Thyme!
But as I look at the recipe ingredients I see lemon…..but in the directions I see no more mention of the lemon. Does this go in the dough with the herbs and onions or does it go in the butter?
Thanks!
Thanks!