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Onion and Sage Flatbread


  • 1 ½ lbs pizza dough
  • 3 shallots, finely diced
  • ¼ sweet onion, finely diced
  • 2-3 cloves garlic, finely diced
  • 4 tbsp. fresh sage, coarsely chopped
  • 4 springs rosemary, leaves removed from stem, coarsely chopped
  • Sea salt
  • pepper
  • Extra virgin olive oil

Temperature: 400 ° F


Preheat the Emile Henry Pizza Stone for 6-9 minutes. Lightly sauté the shallots, onion, and garlic over medium heat for 3-4 minutes. Roll the pizza dough into a rectangle. Using oven mitts, take the stone out of the oven. Transfer the dough onto the pizza stone. Drizzle with extra virgin olive oil and sprinkle with sea salt. Distribute the chopped herbs on the dough, following with the shallot mixture. Sprinkle some ground pepper and drizzle again with a little bit of oil. Place into the oven for 35-45 minutes. Remove from the oven, let cool and before slicing drizzle with fresh oil.

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