Roasted Cauliflower and Caramelized Onion Flatbread

Toppings:

2 Tbsp canola oil (30 mL)

2 medium onions, thinly sliced (2)

1/4 tsp salt (1 mL)

2-3 Tbsp water (30-45 mL)

1 small head cauliflower, cut into florets (1)

2 Tbsp canola oil (30 mL)

1/2 tsp salt (2 mL)

2 cups old cheddar cheese, grated (500 mL)

5 sage leaves, chopped (5)

1 Tbsp bottled balsamic glaze, optional (15 mL)

Dough:

1 1/2 – 2 cups all-purpose flour (375-500 mL)

1/2 cup whole-wheat flour (125 mL)

1/4 tsp salt (1 mL)

1 package quick rising instant yeast (1)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)
1. In a medium skillet, heat 2 Tbsp (30 mL) of canola oil over medium heat. Add onions and 1/4 tsp salt and sauté until soft, 4 to 5 minutes. Reduce heat to low and stirring frequently, continue to sauté until onions are a deep chestnut brown, about 50-60 minutes. Add water 1 Tbsp (15 mL) at a time to loosen onions if they begin to stick to skillet.
2. Meanwhile, preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
3. Toss cauliflower florets with 2 Tbsp (30 mL) canola oil and 1/2 tsp salt and transfer to prepared sheet pan. Roast for 30 minutes, flipping halfway through, until browned. Remove from oven and set aside.
4. Increase oven temperature to 450°F (230°C) and prepare a sheet pan for your flatbread.
5. For the Dough, in a large bowl, mix 1 cup all-purpose flour, whole-wheat flour, salt and yeast. Stir in warm water and canola oil. Gradually stir in enough of remaining all-purpose flour to make a soft dough.
6. Knead on lightly-floured surface until smooth and elastic. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
7. Roll out pizza dough to 10 x 15 inches (25 x 38 cm) and transfer to the prepared pan.
8. Place caramelized onions, roasted cauliflower, cheese and sage evenly over dough.
9. Bake for 15 minutes, until cheese is bubbly and dough edges begin to brown.
10. Optional: before serving, drizzle flatbread with balsamic glaze. Serve warm.