Flatbread with Asparagus, Fontina, and Pickled Onions

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Ingredients

  • 1 large whole garlic head
  • Cooking spray
  • 1 tablespoon extravirgin olive oil
  • 2 1/2 cups vertically sliced red onion
  • 1 cup red wine vinegar
  • 2 1/4 teaspoons kosher salt, divided
  • 1 1/2 cups (1/2-inch) slices asparagus (about 8 ounces)
  • 1 recipe Flatbread Dough
  • 2 tablespoons cornmeal, divided
  • 3/4 cup (3 ounces) shredded fontina cheese

Description

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