Ingredients
Scale
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar (optional, to help browning)
- 1 pound pizza dough or pre-made flatbread
- 4 ounces goat cheese or shredded mozzarella
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons balsamic glaze
- A handful of fresh arugula (for garnish)
Instructions
- Start by slicing your onions into thin, even half-moons. Preheat your oven to 425°F (220°C). If you are using a pizza stone, place it in the oven now to heat up. Dust a clean surface with flour and roll out your dough into a thin rectangle or oval shape. If using pre-made flatbread, simply place it on a parchment-lined baking sheet.
- Heat the butter and olive oil in a large skillet over medium-low heat. Add the onions with a pinch of salt and sugar. Cook them slowly, stirring occasionally, for about 25 to 30 minutes until they are a deep golden brown. If they stick to the pan, add a splash of water to deglaze. Once the onions are ready, spread them evenly over the prepared dough. Top with crumbles of goat cheese and fresh thyme. Place the flatbread in the oven and bake for 12 to 15 minutes, or until the edges are golden and crispy.
- Remove the flatbread from the oven and let it sit for two minutes. Drizzle the balsamic glaze in a zigzag pattern across the top. Scatter fresh arugula over the surface for a pop of color and peppery bite. Use a pizza cutter or a sharp knife to slice the flatbread into squares or wedges. Serve immediately while the cheese is soft and the crust is warm.
- Cook Time: 1 hour