Caramelized Onion Flatbread with Shaved Brussels Sprouts, Fontina, and Hazelnuts
A seasonal flatbread balancing sweet onions, earthy sprouts, and buttery hazelnuts
Why This Recipe Works
Shaving Brussels sprouts thinly allows them to crisp and char slightly in the oven's high heat, avoiding the sogginess often associated with the vegetable. The combination of slow-cooked onions and nutty fontina creates a rich, savory base that ties the toasted hazelnuts and bright greens together.
Instructions
Heat olive oil in a large skillet over medium-high heat until the oil shimmers. Add the onions and cook, stirring frequently, until they are softened and deeply browned, about 20 to 25 minutes; if the onions begin to scorch, add a tablespoon of water at a time to release the browned bits from the pan.
Adjust the oven rack to the upper-middle position and heat the oven to 450°F.
Toss the sliced Brussels sprouts with olive oil and salt in a medium bowl until the leaves are evenly coated.
Spread the caramelized onions in an even layer over the flatbread dough rounds, leaving a small border at the edges. Scatter the fontina cheese, the seasoned Brussels sprouts, and the chopped hazelnuts over the top of each.
Bake until the crust is crisp and golden brown and the cheese is bubbly and beginning to brown, about 10 to 12 minutes.
Serve immediately while the crust is still crackling and the cheese is melted.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers up to 3 days.
Can I make this ahead of time?
The onions can be caramelized up to 2 days in advance and stored in an airtight container in the refrigerator.
