1 Large red or yellow onion sliced into thin rings
1 Tbsp Olive oil
1/8 tsp Salt
2 cups Mozzarella cheese, shredded (skim or part-skim)
1 tsp Dried rosemary
2 Medium to Large pre-made pizza crusts, cut into 4 flat breads (or use flat bread dough)
Coat the bottom of a non-stick sauté pan with olive oil, and heat on medium high until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
After 10 minutes, sprinkle salt over the onions
Let cook for 30 minutes to an hour more, stirring every few minutes. Continue to cook and scrape until the onions are a rich, browned color. Preheat oven broiler.
Sprinkle the cheese over the four flat breads and place under the broiler just until cheese starts to melt (2 to 4 minutes). Then remove from oven and top with the onions, Medjool dates and rosemary, dividing evenly among the flat breads. Place back under the broiler for a couple more minutes until toppings are hot and bread browns slightly.