Chinese Chive Flower Flatbread
This chive flower flatbread recipe has an intense caramelized onion flavor. Serve it as an appetizer with drinks or as a (hearty) afternoon snack, or alongside a salad. This easy flatbread recipe is quick to make once you have proofed the dough.
Servings: 6
Ingredients
- 1 recipe fool-proof pizza dough
- 1 large red onion (thinly sliced)
- 2 cups chive flowers (washed and trimmed of any debris)
- 1 bunch scallions (cut into 2-inch long pieces if you have thin, tender ones, or thinly sliced on the diagonal if you have thicker ones)
- extra virgin olive oil
- freshly ground black pepper and salt
Instructions
- Once the dough is done rising, preheat your oven to 500 degrees. Make sure your pizza stone or cookie sheet is in the oven!
- Punch down your dough like ya mean it and tear off a hunk. Roll it out to your preferred thickness--shape really doesn't matter here, square, circle, oval, rectangle, anything goes. And, again, flour the board liberally as you'll want the dough to slide easily off your board and onto your hot pan/stone.
- Brush a little olive oil onto the dough. No need to measure. Eyeballs, people, eyeballs.
- Spread the red onions evenly, then the scallions, then the chive flowers. You want big bunches of flower to really deliver that concentrated flavor. Top with a leetle more olive oil (you can use what's leftover from your scallion & flower bowls), a bit more cracked pepper, and just a touch of coarse salt. Bake for 10-13 minutes.
- When it's hot out of the oven, as with all crispy noms, an extra sprinkling of coarse salt really does the trick. Cut into pieces, and get it on the table immediately! Or just do what we do: group huddle around the cutting board like hungry neanderthals.
Notes
Makes 3 to 4 large flatbreads.