10 minutes prep + 20 minutes bake time
1 store bought pizza dough (We like Trader Joe’s fresh dough found in the refrigerated section.)
1/2 cup olive oil
2 Tbsp. minced garlic
2 shallots, sliced very thin into 1 inch slices
1/4 cup red wine vinegar
1 tsp. sugar
1 tsp. sea salt
1 tsp. black pepper
1 pound fingerling potatoes
3 Roma tomatoes, sliced 1/4 inch thick
1/2 cup grated parmesan cheese
Preheat oven to 375 degrees. Place olive oil and minced garlic in a small mixing bowl. Stir and allow to rest for 15 minutes to infuse oil with garlic flavor. In a separate bowl, combine shallots, red wine vinegar and sugar. Mix well. (Chef's Note: The sugar will create the caramelization on the onions when baking.)
Prepare an 8 x 12 inch cookie sheet with cooking spray. Roll flatbread dough onto cookie sheet to create a rectangular flag shape 1/4 to 1/2 inch thick. Use a pastry brush to spread garlic olive oil mixture entirely over dough.
Slice fingerling potatoes paper thin using a mandolin or food processor equipped with a slicing blade. Spread potato slices onto dough completely covering surface. Remove shallots from vinegar and generously distribute them atop potatoes. Layer tomato slices evenly across flatbread to form the number 12. Drizzle remaining olive oil over flatbread and sprinkle evenly with sea salt, pepper, and grated parmesan cheese. Bake for 15-20 minutes until crust is cooked through and onions are golden brown. Allow flatbread to rest 5 minutes before cutting. Slice into squares to serve.