Jammy onion and salsa verde flatbreads – Recipes – Anna Jones

Ingredients

• 4 onions, peeled, halved and sliced about 1mm thick
• 6 tablespoons light olive oil
• 2 tablespoons butter (optional) 400g plain flour
• 50g skin-on almonds, toasted
• 1 teaspoon baking powder
• 2 tablespoons capers, roughly chopped if large, plus 2 tablespoons brine from the jar
• a small bunch of parsley (15g)
• a small bunch of basil (15g)
• 1⁄2 a small bunch of mint (7g)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 8 big green pitted olives, roughly chopped
• 2 tablespoons extra virgin olive oil
• 250g ricotta or vegan soft cheese