Categories: Pizza/Flatbread

Ingredients

• 2 onions, sliced
• Butter
• 1/2 cup beef broth
• 2 tbsp. sherry
• 1 tsp chopped thyme
• 22 oz. pizza dough, room temp
• 1/2 cup grated Gruyere
• 1/4 cup grated Parmesan
• 1/4 cup chopped parsley
• 1/4 cup chopped chives

Directions

1. Cook onions in butter in a large skillet over medium-low heat until caramelized, about 25 minutes. Add beef broth, sherry and thyme; cook until syrupy, about 6 minutes. Let cool. Roll out pizza dough into a 10×14-inch rectangle on a floured surface; top with the onions, leaving a 1-inch border, then gruyere, parmesan, parsley and chives. Tightly roll up the dough into a log crosswise into 12 rounds. Arrange cut-side down on a parchment-lined baking sheet. Cover loosely and let rise 30 minutes. Bake, uncovered, at 425 until golden, 20 to 25 minutes.

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