Caramelized Onion Flatbread Pizza (Print Version)

Crisp flatbread with caramelized onions, mozzarella, goat cheese, fresh arugula, and a balsamic drizzle.

# What You'll Need:

→ 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

# Cooking Steps:

01 - Preheat oven to 425 degrees Fahrenheit.
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, approximately 20 to 25 minutes. Add balsamic vinegar in the final 2 minutes of cooking and stir to deglaze. Remove from heat.
03 - Place flatbreads on a baking sheet. Sprinkle mozzarella cheese evenly over each flatbread, 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 for 2 minutes. Top with fresh arugula and drizzle with balsamic glaze. Season with black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • Those onions become almost candy-like after caramelizing, creating a sweetness that somehow makes the tang of goat cheese sing.
  • You get dinner on the table in under an hour, which means you can actually enjoy it instead of stressing in the kitchen.
  • It feels fancy enough to serve to people but casual enough that you won't stress about perfection.
02 -
  • Don't skip the caramelizing step or rush it by turning up the heat—low and slow is what turns regular onions into something that tastes almost sweet, and there's no shortcut that works as well.
  • Adding the arugula after baking rather than before keeps it fresh and peppery instead of limp, which makes a bigger difference than you'd expect.
03 -
  • If you have leftover caramelized onions, they keep in the fridge for almost a week and work beautifully on burgers, in pasta, or stirred into soups where they add instant depth.
  • Make sure your balsamic glaze is truly a glaze and not regular balsamic vinegar—the glaze is thicker and sweeter, and it makes the visual and flavor difference.
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