Chasing Your Dreams + Red-Onion Flatbread

This below was dug up by my schoolmate when cleaning out things from High School and I have to say I'm really surprised and pleased to see that my future dream over a decade ago actually came true. :)

I'm a Product Development Manger in the fashion/design field and really love how my dream has come true. When I was really little, I remember I wanted to be a weather woman, veterinarian, and then architect, before finally deciding to be ambiguous and go with a goal that I knew would be attainable and vague enough to make happen. I actually wavered right between my sister's profession of being a pharmacist and being in the design field but decided to go with my heart and proceeded in that direction for college. I feel really lucky to have been able to accomplish this and hope everyone can end up successfully chasing their dreams as well. :)

Here's a delicious recipe for Red-Onion Flatbread, which is a healthier alternative to pizza:

Active Time: 30 min.
Total Time: 1 hour 40 min.
1 envelope (2-1/4 teaspoons) active dry yeast
2 tablespoons sugar
1 cup warm water (110 degrees)
2-1/4 cups all-purpose flour, plus more for dusting
1-1/4 teaspooons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl and drizzling
1 large red onion, cup into 1/4 inch rounds
Flaky sea sat, such as Maldon, for sprinkling
1. Preheat oven to 450 degrees, with a pizza stone or baking sheet (or an inverted rimmed baking sheet) on lowest rack.
2. Sprinkly yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes.
3. Stir in flour, coarse salt, and oil.
4. Transfer dough to a lightly floured work surface.
5. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes.
6. Shape into a ball.
7. Transfer to a large oiled bowl, turning to coat.
8. Cover and let rise in a warm spot until doubled in size, about 45 minutes.
9. Punch down dough and form into a ball, then turn out onto a lightly floured surface.
10. Divide into 2 pieces.
11. Gently stretch each into a rough 16-by-6 oval or any shape you want and place on a parchment-lined baking sheet or inverted rimmed baking sheet (not the one in oven).
12. Divide onion between ovals, leaving a 1-inch border; lightly press into dough. Let rise, 10 minutes.
13. Drizzle with oil and sprinkly with flaky sea salt.
14. Transfer ovals on parchment onto preheated pizza stone or baking sheet.
15. Bake until crust is golden and crisp, 15-20 minutes. Serve warm.
Serves 8-12

Leaving you with the quote of the day, "There are no shortcuts to any place worth going." -Beverly Sills


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