This rosemary and potato rosemary flatbread is simple, delicious, and it’s the perfect dish to bring to your next Fall dinner party! I even love to make this for dinner for two. Top this flatbread with caramelized onions with a hint of honey, creamy burrata, thinly sliced and slightly crispy potatoes, and some earthy rosemary to tie it all together.
Pizza Dough (homemade, this recipe is great or store bought like this one)
1 Yellow Onion, thinly sliced into half-moons
1 4-Ounce Ball of Burrata
1 Russet Potato, thinly sliced
2 Sprigs of Rosemary, leaves removed
- Preheat your oven according to your pre-made dough package instructions (Trader Joes dough, preheat to 475*), or the recipe you are using if making your own dough.
In a large skillet, heat olive oil over medium-low heat, just enough olive oil to coat the pan. Add the sliced onion and a generous drizzle of honey to the pan and cook for about 30 minutes, stirring occasionally until the onions are softened and slightly golden.
While the onions are caramelizing, thinly slice the potato into discs using a knife, mandolin, or the vegetable slicing surface of the box grater (the side that kind of looks like it has half moons).
Arrange the thinly sliced potatoes, whole rosemary leaves from one sprig, a drizzle of olive oil, and a pinch of salt and pepper onto a baking sheet and bake for several minutes, until the potatoes become just slightly crispy around the edges and stay tender in the middle, and remove from heat. This step helps develop a lovely toasted flavor for the potatoes but it is optional if you’re short on time.
Roll out your dough on a floured surface, top with caramelized onions evenly spread, break open the ball of burrata and sprinkle all over (it’s fine if some areas are not covered by the cheese), and layer the potatoes, slightly overlapping, and whole rosemary leaves from the second sprig. Sprinkle with a pinch of salt and freshly cracked black pepper.
Bake until the crust and potatoes are slightly golden brown. I bake my pizzas and flatbreads on a pizza stone, but if you don’t have one – turn a baking sheet upside down, sprinkle with flour, and bake the flatbread on top of it. If you’re using a baking sheet like this, I would recommend assembling the toppings after placing the flatbread on the baking sheet to avoid having to transfer it.
Bon appetit! Enjoy!