Fired Onion Flatbread

This and the following flatbread are made from the same dough as our pizzas, but they don't rely on cheese or tomatoes for flavor. Here we top the crisp rounds of bread with caramelized onions punctuated with bits of black olive.

 

MAKES TWO 10- TO 11-INCH FLATBREADS

 

ONION TOPPING

6	tablespoons olive oil
2	medium to large onions, sliced thin
2	tablespoons minced fresh marjoram, or 1 teaspoon dried crumbled marjoram
1	teaspoon sugar
1	teaspoon salt, or more to taste
	Coarse-ground black pepper
1 to 2	tablespoons extra-virgin olive oil
	Lean-and-Mean Pizza Crust ([>])

Prepare the onion topping, first warming the oil in a heavy, large skillet over medium-low heat. Stir in the onions, sprinkle them with the marjoram, sugar, and salt, and cook them covered for 6 to 8 minutes, until they begin to turn golden, shaking them occasionally. Remove the cover and continue cooking the onions, stirring occasionally until the liquid evaporates and the onions are medium brown and chewy, another 10 to 15 minutes. (The topping can be prepared a day ahead and refrigerated. Rewarm it before proceeding.)

Fire up the grill for a two-level fire capable of cooking at the same time on both high heat (1 to 2 seconds with the hand test) and medium-low heat (6 seconds with the hand test).

Place the onion topping, pepper, oil, and an oil brush within easy reach of the grill. The process needs to go quickly once you begin cooking. Place a baking sheet near the grill on a convenient work surface and have your largest spatula handy too.

Transfer the first crust to the grill, laying it directly on the cooking grate. Grill uncovered over high heat for 1 to 1½ minutes, until the crust becomes firm yet still flexible. (Don't be alarmedif it puffs up; you'll flatten it when you flip it over.)

Flip the crust onto the baking sheet cooked side up. Immediately brush with half of the oil and top with half of the onions and a good sprinkling of pepper. Quickly remove the bread from the baking sheet and return it to the grill, uncooked side down, arranging it so that half is over high heat and the other half is over medium-low. Cook the bread another 2 to 3 minutes, rotating it in quarter turns about once a minute. With the spatula, check the bottom during the last minute, rotating a bit faster or slower if needed to get a uniformly brown, crisp crust.

Slice the bread into wedges and serve immediately. Repeat the process for your second flatbread.