Look for ﬂatbread in the bakery section of your supermarket. You can make this recipe with refrigerated pizza dough, too. The onions take some time to cook, but the delicious ﬂavor is well worth this special step. Recipe courtesy of Bard Valley Medjool Date Growers Association.
- 1 tablespoon extra-virgin olive oil
- 1 large red or yellow onion, sliced into thin rings
- ⅛ teaspoon salt
- ¾ cup Medjool dates, pitted and chopped
- 2 cups shredded Mozzarella cheese
- 1 teaspoon dried rosemary
- 4 pieces whole wheat ﬂatbread
- Coat the bottom of a non-stick sauté pan with olive oil, and heat on medium high until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle salt over the onions and cook for 30 minutes to an hour more, stirring every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, brown color.
- Preheat the oven broiler. Arrange the ﬂatbreads on a large baking sheet. Sprinkle the cheese over the ﬂatbreads and broil for 2 to 4 minutes, just until the cheese starts to melt.
- Remove from the oven and top with the onions, Medjool dates and rosemary, dividing evenly among the ﬂatbreads. Broil for a couple more minutes until the toppings are hot and the bread browns slightly.