Name: Goat Cheese Flatbread Pizza
Prep time: 5 min
Cook time: 3 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium onions, thinly sliced; 2 tbsp butter; 1/2 tsp kosher salt; 2 flatbreads (7–8 inches each); 2 tbsp sundried tomato pesto or chopped sundried tomatoes (drained); 2 oz crumbled goat cheese; 2 oz freshly grated mozzarella cheese; 12 crushed and torn Kalamata olives or 2 tsp drained capers

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This goat cheese flatbread pizza is a delicious, elevated twist on a quick meal. I layer sweet caramelized onions, tangy goat cheese, melty mozzarella, briny olives or capers, and a base of sundried tomato pesto on warm, crispy flatbread. It’s an easy dish that feels gourmet, but it’s ready in minutes once the onions are prepared.

Goat Cheese Flatbread Pizza

Why You’ll Love This Recipe

I love how this recipe balances flavors and textures—creamy cheese, jammy onions, and the slight chew of flatbread. The caramelized onions bring natural sweetness, the goat cheese adds tang, and the sundried tomato pesto delivers a savory punch. I can make it in under 15 minutes (if I prep the onions ahead) and serve it as a light lunch, appetizer, or part of a bigger dinner spread. Plus, it’s endlessly customizable with different toppings and cheeses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium onions, thinly sliced
2 tablespoons butter
½ teaspoon kosher salt
2 flatbreads, 7–8 inches in diameter
2 tablespoons sundried tomato pesto or chopped sundried tomatoes (drained)
2 ounces crumbled goat cheese
2 ounces freshly grated mozzarella cheese
12 crushed and torn Kalamata olives or 2 teaspoons drained capers

Directions

Caramelize the onions: I add the onions, butter, and salt to a skillet over low heat. Stirring every 10 minutes, I cook them for about an hour until they’re golden and jammy. I often do this ahead so the rest of the recipe is lightning fast.
Preheat the broiler to high, placing the oven rack about 8 inches below.
Assemble the flatbreads: I spread sundried tomato pesto (or sundried tomatoes) on the base, add caramelized onions, sprinkle with mozzarella, scatter goat cheese crumbles, and top with olives or capers.
Broil for 2–3 minutes until the cheese is melted and slightly golden.
Slice into wedges and serve immediately.

Servings and timing

This recipe makes 2 flatbreads, serving 2–4 people depending on whether I’m serving it as a main or appetizer. Caramelizing the onions takes about 60 minutes (hands-off time), and assembly plus cooking is around 5 minutes.

Variations

Swap mozzarella with provolone or fontina for a different melt and flavor.
Use roasted cherry tomatoes instead of sundried tomatoes for a fresh twist.
Add prosciutto or pancetta for a salty, savory boost.
Top with arugula or microgreens after baking for freshness.
Use naan, pita, or even tortillas in place of flatbread.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for 5–7 minutes until warmed through. This keeps the flatbread crisp instead of soggy, which happens if I microwave it.

FAQs

How can I make caramelized onions faster?

I can speed it up by using medium-low heat and stirring more often, but I sacrifice a bit of the deep, sweet flavor.

Can I make this flatbread vegetarian?

Yes, it’s naturally vegetarian as written, though I can easily add meat if I want.

What if I don’t like goat cheese?

I swap it with feta for tanginess or cream cheese for mild creaminess.

Can I freeze flatbread pizza?

Yes, I assemble it without broiling, wrap it tightly, and freeze. When ready, I broil from frozen, adding an extra minute or two.

How do I keep the flatbread from getting soggy?

I make sure the onions are well-drained of butter and moisture, and I don’t overload it with sauce.

Conclusion

I keep coming back to this goat cheese flatbread pizza because it’s easy, adaptable, and absolutely packed with flavor. Whether I’m cooking for myself or serving friends, it’s one of those dishes that feels special without being fussy. And honestly, once the onions are done, it’s faster than ordering takeout.