Caramelized Onion Flatbread Pizza (Print)

Flatbread with caramelized onions, mozzarella, goat cheese, arugula, and balsamic glaze for a fresh, flavorful dish.

# Components:

→ Flatbread

01 - 2 large flatbreads or naan

→ Caramelized Onions

02 - 2 large yellow onions, thinly sliced
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon sugar
06 - 1 tablespoon balsamic vinegar

→ Cheese

07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup crumbled goat cheese or feta

→ Toppings

09 - 2 cups fresh arugula
10 - 2 tablespoons balsamic glaze
11 - Freshly cracked black pepper to taste

# Directions:

01 - Preheat the oven to 425°F (220°C).
02 - Heat olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, about 20 to 25 minutes. Add balsamic vinegar in the last 2 minutes of cooking and stir to deglaze. Remove from heat.
03 - Place flatbreads on a baking sheet. Sprinkle mozzarella cheese evenly over each, then spread caramelized onions on top. Add crumbled goat cheese.
04 - Bake for 10 to 12 minutes, or until cheese is melted and flatbread is crisp.
05 - Remove from oven and let cool 2 minutes. Top with fresh arugula and drizzle with balsamic glaze. Season with black pepper.
06 - Slice and serve immediately.

# Expert Advice:

01 -
  • The caramelized onions do all the heavy lifting flavor-wise, so you can feel fancy without any real fuss.
  • It comes together in under an hour and feels like you spent way more time than you actually did.
  • Works equally well as an elegant appetizer or a surprisingly satisfying weeknight dinner.
02 -
  • Don't skip the cooling period before adding the arugula—I learned this the hard way when I piled it on immediately and ended up with wilted sadness instead of fresh crunch.
  • The balsamic glaze makes or breaks this dish, so splurge on the real stuff if you can; it tastes nothing like the cheap vinegar in those tiny bottles.
03 -
  • Don't use pre-caramelized onions from a jar—they're never quite as good as the real thing, and the 25 minutes is worth the flavor difference.
  • If your flatbread is very thick, you can partially bake it for 5 minutes before adding toppings to ensure it gets crispy on the bottom without the cheese burning.
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