Description

A gourmet yet easy flatbread pizza topped with caramelized onions, tangy goat cheese, mozzarella, sundried tomato pesto, and briny olives or capers, ready in minutes once the onions are prepped.

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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Instructions

In a skillet over low heat, cook onions, butter, and salt for about 60 minutes, stirring every 10 minutes, until golden and jammy. (This can be done ahead.)
Preheat broiler to high and position oven rack about 8 inches below.
Spread sundried tomato pesto on each flatbread, top with caramelized onions, mozzarella, goat cheese, and olives or capers.
Broil for 2–3 minutes until cheese is melted and lightly golden.
Slice into wedges and serve immediately.

Notes

Swap mozzarella with provolone or fontina for a different flavor.
Use roasted cherry tomatoes instead of sundried tomatoes for freshness.
Add prosciutto or pancetta for a meaty twist.
Top with arugula or microgreens after baking for a fresh touch.
Flatbread options include naan, pita, or tortillas.

Prep Time: 5 minutes (plus 60 minutes caramelizing onions)
Cook Time: 3 minutes
Category: Main Dish
Method: Broiling
Cuisine: American

Nutrition

Serving Size: 1/2 flatbread
Calories: 320
Sugar: 6g
Sodium: 640mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 11g
Cholesterol: 40mg