Volo Sweet Pea Flatbread with Sweet Onions
1/2 cup peas, shelled
1 tablespoon sugar
2 tablespoons Parmesan cheese, grated
1/3rd cup, extra virgin olive oil
Pinch salt & pepper (to taste)
1/4 cup sweet onion, thinly shaved
1/2 oz of fresh basil, chiffonade
1 ounce extra virgin olive oil
1 teaspoon lemon juice
Finished pizza round 8″
2 ounces, parmesan reggiano, shavings
2 ounces, pea sprouts
Combine puree ingredients in food processor and pulse until smooth but slightly chunky. In a separate bowl, lightly toss ingredients of greens mixture. Spread puree lightly on finished pizza round, top with greens mixture and parmesan reggiano shavings, heat in oven at 425F for approximately 10 minutes until heated through. Remove and cut into desired pieces. Garnish with Pea Sprouts on top. Makes one flatbread.
Recipe and photo for National Onion Association by Chef / Partner Stephen Dunne, Volo Restaurant Wine Bar, Chicago, Illinois.