Easy Onion-Poppy Seed Flat Bread

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Onion bread with dish towel

This flatbread couldn’t be easier.  It starts with refrigerated pizza crust dough patted down into a jelly roll size pan, topped with sautéed onions and garlic, and sprinkled with poppy seeds.

Onion bread pieces with dish towel

That’s it!  It tastes great and nice to have with a salad, soup, or alongside a juicy summer grilled steak.

I love the crispy edges.  I use my very old but favorite jelly roll pan that has been used in about a million recipes over the years and looks like it, but it never lets me down.  Sometimes I actually prefer the old baking pans to the new ones simply because of their history.

Onion bread whole pan

Easy Onion-Poppy Seed Flat Bread
  • 1 Tablespoon butter
  • 1 teaspoon olive oil or canola oil
  • 2 cups finely diced onions
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tube refrigerated all-ready pizza crust dough
  • 1-1/2 teaspoons poppy seeds
  1. Heat oven to 425 degrees. Melt butter and oil in a skillet; add onions and garlic. Saute over medium-high heat for about 5 minutes, stirring frequently, or until onions are golden and translucent; remove from heat and set aside.
  2. Line a nonstick jelly roll pan (15-by-10-by-1/4-inch) with the pizza crust dough, patting down evenly to edges of pan. Spread onion mixture evenly over surface, leaving about ½-inch around the edges. Sprinkle evenly with poppy seeds. Bake until dough is a nice golden brown, about 18-20 minutes, watching carefully. Cut into desired size slices. (I cut into 20 small slices) Serve hot.


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