Alsatian: Stir 4 oz of brie (rind and all) into béchamel, sprinkle generously with nutmeg, and distribute 8 oz of fried bacon (seasoned with fresh grd pepper whilst frying)
Provencal: Top onions with sliced tomatoes & cover with Gruyere
Spring: Distribute parboiled asparagus, top with shaved high-quality parmesan & lemon zest
Winter: Deglaze onions with Marsala, top onions with mixed mushrooms seasoned with a T of fresh thyme, sprinkle Parm or pecarino on top
Broccoli: Deglaze onions with 1/2 bottle of beer (I use Guiness), add 1 T dijon mustard to Bechamel, top with parboiled broccoli florets & top with sharp cheddar cheese
Buy one of those Pillsbury Pizza doughs!!
Cut up 2 vidalias or 3 yellow onions & cry your heart out! Put sweat them with 2-3 T olive oil or butter in a heavy covered pan over a low heat. Expect this stage to take upwards on 20 minutes. Remember to stir every so often.
Whilst onions are cooking, make a simple béchamel. I generally use a 1 to 1 ratio—Don’t know if a real chef would agree, but—4T butter melted & whisk in 4 T flour. Heat 1.5 c milk (I use whole) in the microwave until hot but not scalding. In a slow stream whisk in milk until it comes together. I rarely use all the milk as I want the consistency to be thick & spreadable; thicker than gravy & thinner than peanut butter. Keep warm.
Flip over a cookie sheet & grease. Unroll crust & split down the center, creating 2 long rectangles; Pinch the edges up around both crusts (failure to split into 2 will make for a soggy flatbread)
Spread béchamel on top of dough, top with onions, & top with additional toppings and cheese. Bake according to directions—425 for 11-13 minutes & presto!
BTW it is very easy to make enough onions & béchamel to make a few different flatbreads at once which is what we love to do.
Recipe from Little Red Lacey