Caramelized Onion Flatbread Pizza (Printable)

Crisp flatbread layered with caramelized onions, mozzarella, arugula, and balsamic glaze for a flavorful bite.

# 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

# Method:

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 -
  • Those caramelized onions taste like you spent all day cooking when really you just needed patience and decent timing.
  • The arugula gets added at the very end so it stays peppery and bright instead of wilting into submission.
  • You can have this on the table in under an hour without feeling rushed or like you missed any steps.
02 -
  • Those onions need patience and consistent stirring or you'll end up with burnt edges and raw centers—low and slow beats rushed and regretted every single time.
  • Adding the arugula after baking instead of before is the difference between fresh peppery bites and a sad wilted mess that tastes like hot lettuce.
03 -
  • Make your caramelized onions ahead of time and store them in the fridge for up to 5 days—assemble and bake when guests are arriving and you'll look effortlessly prepared.
  • Don't skip the 2-minute cool-down after baking because it lets the cheese set just enough to hold everything together instead of sliding everywhere when you slice it.
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