Sweet Pea Flatbread With Sweet Onions, Parmesan and Pea Tendrils

Menu PartAppetizer/Small Plate
sweet pea flatbread

Chef Stephen Dunne
Volo Restaurant Wine Bar

Sweet onions, also referred to as spring/summer fresh onions, are available from March to August. Their sweet, mild flavor is attributed to a higher water content than fall/winter storage onions, and they can be identified by thin, light-colored skins. Chef Stephen Dunne makes the most of the onions’ delicate flavor by shaving them on top of a flatbread spread with a fresh pea puree and garnishing the layers with pea sprouts.


Pea puree

½ cup shelled peas

1/3 cup extra virgin olive oil

2 tbsp. grated Parmesan cheese

1 tbsp. granulated sugar

Salt and pepper, to taste

Onion basil mixture

¼ cup thinly shaved sweet onion

½ oz. fresh basil chiffonade

2 tbsp. extra virgin olive oil

1 tsp. lemon juice


1 flatbread or pizza round (8-in. size)

2 oz. shaved Parmesan cheese

2 oz. fresh pea sprouts


  1. Prepare puree: In food processor, combine peas, olive oil, cheese and sugar; pulse until smooth but slightly chunky. Season to taste with salt and pepper.
  2. Prepare onion mixture: In bowl, toss onion, basil, oil and lemon juice.
  3. Preheat oven to 425 F. Spread puree on flatbread; top with onion basil mixture. Sprinkle with shaved Parmesan. Bake in preheated oven 10 minutes or until heated through. Remove and cut into desired portions; garnish with pea sprouts.

Photo courtesy of National Onion Association

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