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2 tablespoons extra-virgin olive oil

1 1/2 cups sliced onion

Kosher salt

1/4 cup ricotta

1 6-x-12-inch flatbread

1/2 cup shredded fontina

1/3 cup thinly-sliced Pine View Farms' ham

Flat-leaf parsley for serving


  1. Preheat oven to 425 degrees, with a baking sheet on rack in lower third. Heat oil in a skillet over medium. Add onion and a pinch of kosher salt. Cook, stirring often, until onion is caramelized, 18 minutes. Spread ricotta onto flatbread. Sprinkle evenly with fontina. Top with onion and ham. Bake on heated sheet until cheese has melted, 10 minutes; switch oven to broil and cook until cheese is bubbly, 2 to 3 minutes more. Let cool slightly; garnish with flat-leaf parsley, slice, and serve.