Make Ahead
Cranberry, Pomegranate and Caramelized Onion Flatbread
Prep Time: 30 Minutes Start to Finish: 45 Minutes 12 servings
- 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
1 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.
2 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.
3 Bake about 12 minutes or until cheese is melted. Sprinkle with chives.
1 Serving: Calories 150; Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 270mg; Total Carbohydrate 23g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
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.
