Raspberry & Brie Flatbreads
1 large onion, chopped finely
1 ½ teaspoons fresh rosemary, chopped
Fresh ground pepper and salt
Flatbreads or pizza dough
3 ½ ounces brie, thinly sliced
1 ½ cups fresh raspberries
2 tablespoon basil leaves, chopped
In a medium Dutch oven over medium heat, add a tablespoon of olive oil to the pan. Sauté the onions until they caramelize, slightly brown, about 15 to 20 minutes. Stir in rosemary and pepper.
Preheat oven to 375 degrees.
Arrange flatbreads on large baking sheet or pizza stone. Spoon a heaping tablespoon of onions on top of the flatbreads. Add the toppings of raspberries and brie.
Bake until cheese melts and bread is slightly crisp, about 6 to 8 minutes.