35 minutes prep + 20 minutes bake time (If using store brought pizza dough, 25 minutes prep will be saved.)
1 flatbread crust (Recipe below)
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
2 1/2 ounces active quick rise dry yeast
2 tsp. sugar
2 cups warm water
4 cups flour
5 Tbsp. olive oil
In a medium mixing bowl, dissolve yeast and sugar for pizza dough in warm water. Let stand until milky and foamy, 8-10 minutes. Add flour and olive oil. Use bare hands to blend dough quickly until combined. Create a soft ball. Cover bowl and allow dough to rise for 15 minutes.
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 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 (or create the design of your choice). 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.