Directions

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1. Mix the dough: In a large bowl, whisk together flour, baking powder, and salt. Add warm water and Green Olive Company olive oil (any infused variety), stirring until a shaggy dough forms.
2. Knead briefly: Turn onto lightly floured surface and knead just until smooth, about 3-4 minutes. Cover and let rest 20 minutes.

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1. Caramelize onions: Heat 2 tbsp olive oil in large skillet over medium heat. Add sliced onions with a pinch of salt and cook, stirring occasionally, until deep golden brown, 15-20 minutes.
2. Prep potatoes: Meanwhile, slice potatoes paper-thin using mandoline or sharp knife. Pat dry with paper towels.
3. Make pomegranate glaze: Whisk together pomegranate molasses, honey, minced garlic, smoked paprika, cumin, salt, and pepper.

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1. Preheat oven to 475°F. Place two baking sheets in oven to heat.
2. Roll flatbreads: Divide dough into 6 portions. Roll each very thin (about 8-9 inches diameter) on floured surface.

3. Top flatbreads: Brush each with remaining Green Olive Company olive oil (any infused variety). Spread caramelized onions evenly, then arrange potato slices in overlapping pattern. Brush generously with pomegranate glaze.

4. Bake: Carefully transfer to hot baking sheets (work in batches if needed). Bake 12-15 minutes until edges are golden and potatoes are tender and slightly crispy.
5. Finish: Remove from oven and immediately sprinkle with goat cheese, pomegranate seeds, torn mint, and flaky sea salt.