experiencelifemag.com Print › | Back › Caramelized Onion Flatbread with Sundried Tomato Goat Cheese Makes four flatbreads   Presented by Conscious Cuisine October 2009 For the onions 2 tsp. extra-virgin olive oil 1/4 cup vegetable stock 4 cups julienned yellow onion 1/4 tsp. ground black pepper For the goat cheese 5 sundried tomatoes packed in olive oil   1 tsp. sea salt 1/2 tsp. ground black pepper 1 tsp. fresh minced thyme 8 oz. goat cheese For the flatbread 4 each Multi Grain Flatout® Flatbread* 1 tsp. extra-virgin olive oil  1/4 cup chopped fresh basil   1/2 cup shredded part-skim Mozzarella cheese 4 Roma tomatoes, sliced ¼ inch thick 1/4 cup basil, cut chiffonade For the caramelized onions: Heat a large saucepan over medium heat and add the olive oil. Add onions and cook for approximately 15 minutes or until onions are nicely caramelized. Use vegetable stock as needed to keep onions from sticking and remove brown bits from bottom of the pan, about 1 tablespoon at a time. Season with black pepper. For the cheese: Place the tomatoes in a food processor and puree until very smooth. Add the goat cheese to the food processor with the pureed tomatoes and mix well. Preheat oven to 400 degrees F. Place flatbread on baking sheets. Lightly spray with olive oil. Sprinkle each with 1 tablespoon basil, 2 tablespoons mozzarella cheese, 1/4 cup caramelized onion and top with five tomato slices. Dot each with 3 tablespoons of goat cheese and bake in preheated oven for 10 minutes or until dough is crispy and cheese is melted. Cut each flatbread into eight pieces and serve on a 10-inch plate garnished with 1 tablespoon fresh basil. *Gluten-free options for flatbread: Food for Life whole-grain brown rice tortillas, organic sprouted whole kernel flourless corn tortillas, or La Tortilla Factory’s ivory teff wraps.   Per serving (one flatbread): Calories 430; protein 24 g; total fat 21 g; saturated fat 10 g; carbohydrates 44 g; dietary fiber 9 g; cholesterol 35 mg; sodium 1,250 mg

Caramelized Onion Flatbread with Sundried Tomato Goat Cheese

Makes four flatbreads  

For the onions

• 2 tsp. extra-virgin olive oil
• 1/4 cup vegetable stock
• 4 cups julienned yellow onion
• 1/4 tsp. ground black pepper

For the goat cheese

• 5 sundried tomatoes packed in olive oil  
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tsp. fresh minced thyme
• 8 oz. goat cheese

For the flatbread

• 4 each Multi Grain Flatout® Flatbread*
• 1 tsp. extra-virgin olive oil 
• 1/4 cup chopped fresh basil  
• 1/2 cup shredded part-skim Mozzarella cheese
• 4 Roma tomatoes, sliced ¼ inch thick
• 1/4 cup basil, cut chiffonade

For the caramelized onions: Heat a large saucepan over medium heat and add the olive oil. Add onions and cook for approximately 15 minutes or until onions are nicely caramelized. Use vegetable stock as needed to keep onions from sticking and remove brown bits from bottom of the pan, about 1 tablespoon at a time. Season with black pepper.

For the cheese: Place the tomatoes in a food processor and puree until very smooth. Add the goat cheese to the food processor with the pureed tomatoes and mix well.

Preheat oven to 400 degrees F. Place flatbread on baking sheets. Lightly spray with olive oil. Sprinkle each with 1 tablespoon basil, 2 tablespoons mozzarella cheese, 1/4 cup caramelized onion and top with five tomato slices. Dot each with 3 tablespoons of goat cheese and bake in preheated oven for 10 minutes or until dough is crispy and cheese is melted. Cut each flatbread into eight pieces and serve on a 10-inch plate garnished with 1 tablespoon fresh basil.

*Gluten-free options for flatbread: Food for Life whole-grain brown rice tortillas, organic sprouted whole kernel flourless corn tortillas, or La Tortilla Factory’s ivory teff wraps.

Per serving (one flatbread):
Calories 430; protein 24 g; total fat 21 g; saturated fat 10 g; carbohydrates 44 g; dietary fiber 9 g; cholesterol 35 mg; sodium 1,250 mg

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