Caramelized Onion Flatbread Pizza (Print-Friendly)

Crisp flatbread with sweet onions, melty cheese, fresh arugula, and tangy balsamic glaze.

# 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

# How To Make It:

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, approximately 20-25 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, then spread caramelized onions on top. Add crumbled goat cheese.
04 - Bake for 10-12 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. Slice and serve immediately.

# Expert Advice:

01 -
  • Those caramelized onions taste like someone spent hours in your kitchen when you actually barely did anything.
  • It's elegant enough to impress but casual enough to eat standing up while talking.
  • The whole thing comes together in under an hour, which feels like cheating for how fancy it tastes.
02 -
  • Don't rush the caramelization—I learned this the hard way by cranking the heat and ending up with burnt onions instead of sweet ones, and there's no fixing that.
  • Add the arugula only after the pizza comes out of the oven, otherwise you'll have a sad handful of wilted greens instead of that bright peppery contrast that makes this work.
03 -
  • Save a handful of the raw arugula to toss with a tiny bit of olive oil and lemon juice before adding it to the pizza—it keeps it fresher tasting and less likely to wilt from the heat below.
  • If you make a batch of caramelized onions on a Sunday, they last nearly a week in the fridge and you can throw together one of these pizzas in 15 minutes flat on any random weeknight.
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