What’s Cooking in Gail’s Kitchen? Talking Points: French Fried Onion and Pork Flatbread! Don’t wait all year to sink your teeth into those crispy onion toppers sprinkled over holiday green bean casserole. Be creative. The onion crunch can be added to soups, salads, burgers, and pizza, too. Simply use your imagination and I guarantee you can talk yourself into something delicious. Barbecue pork, with its sweet and tangy sauce, had me longing for a side order of onion rings. Social distancing and restrictions meant that wasn’t going to happen. So, I opened the pantry door and there on the shelf was a can of the next best thing. French Fried Onions saved the day. Set your wheels in motion, then fork it over.
FRENCH FRIED ONION ‘N PORK FLATBREAD
1 prepared flatbread
1 tablespoon olive oil
1 tablespoon cornmeal
1/8 teaspoon garlic powder
1/3 cup sweet and tangy barbecue sauce, plus 1 tablespoon for garnish
1 cup seasoned pork, cooked and shredded
2 tablespoons green pepper, chopped
2 tablespoons red pepper, chopped
2 tablespoons yellow onion, chopped
1 cup mozzarella cheese, finely shredded
1/2 cup French fried onions
1 tablespoon ranch dressing, for garnish
Preheat oven to 400°. Brush bottom of flatbread with olive oil. Sprinkle with cornmeal and garlic powder. Bake 5 minutes. Remove from oven. Spread the barbecue sauce over the flatbread. Layer the shredded pork on top. Add the green pepper, red pepper, and yellow onion. Top flatbread with mozzarella cheese. Bake for 8 minutes, then top with French fried onions. Bake 2-3 minutes longer. Remove from oven, slice accordingly, then drizzle reserve barbecue sauce and ranch dressing over all. Serve immediately.