Provencal Margherita Flatbread

Method

1. Start by prepping your pizza dough, olive oil, mozzarella so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the margherita and let it honey-glazed, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.