Total Time
58mins
Prep 30 mins
Cook 28 mins

Ingredients Nutrition

Directions

  1. To toast walnuts,in a large skillet melt 1 tbsp of the butter.
  2. Add the 1/2 cup coarsely chopped nuts,cook and stir over medium heat about 5 minutes or until just toasted.
  3. Remove from skillet and set aside.
  4. Melt remaining butter and brown sugar in the skillet.
  5. Add onion.
  6. Reduce heat and cook uncovered,10 minutes or until tender,stirring occasionally.
  7. In a large mixing bowl combine flour,1/4 cup chopped nuts,baking powder and salt.
  8. Make a well in center.
  9. In a small mixing bowl, combine olive oil and chicken broth; add all at once to dry mixture using a fork stir until just moistened.
  10. Turn dough onto lightly floured surface.
  11. Quickly knead dough by folding and pressing gently 5-6 strokes.
  12. Place dough on a large ungreased baking sheet; pat dough into a 10 inch circle.
  13. Bake at 400 for 5 minutes.
  14. Drain liquid from onions and then spread onions evenly over prebaked crust.
  15. Sprinkle with toasted walnuts,provolone and mozzarella cheeses.
  16. Bake at 400°F for 20-23 minutes or until golden.
  17. Cool on the baking sheet,on a wire rack for 5 minutes.
  18. Cut into wedges and serve warm.
  19. Makes 12 wedges.