Made with frozen prepared puff pastry, this flaky flatbread loaded with Mediterranean flavors makes an easy and impressive appetizer.
Recipe tags: onion base, moderate difficulty, lunch, pork, roast
| 1 sheet | puff pastry (10-inch square), thawed according to package directions |
| 2 tbsp | Better Than Bouillon® Sautéed Onion Base |
| 1 tbsp | Dijon mustard |
| 1 tsp | honey |
| ½ cup | shredded mozzarella cheese |
| ½ cup | shredded Swiss cheese |
| ¼ cup | grated Parmesan cheese |
| 1 | red onion, thinly sliced into rings |
| ½ cup | halved pitted black olives |
| 2 oz | sliced ham, cut into strips |
| 1 tbsp | finely chopped fresh thyme |
| 4 tsp | finely chopped fresh chives |
Preheat oven to 425°F. On lightly floured work surface, roll out puff pastry to fit 15x10 inch baking sheet. Place on parchment paper–lined baking sheet; score 1-inch border on all sides with sharp knife. Prick all over with fork or tip of sharp knife.
Stir together Sautéed Onion Base, Dijon mustard and honey; brush evenly over pastry inside scored border. Bake for 10 minutes.
Remove pastry from oven; top with mozzarella, Swiss and Parmesan cheese. Arrange onion, olives and ham over top. Sprinkle with thyme.
Bake for 10 to 15 minutes or until pastry is golden brown and cheese is melted. Let cool on rack for 10 minutes. Sprinkle with chives. Serve warm or at room temperature.
Substitute pizza dough for puff pastry if desired.