Caramelized Onion Flatbread Pizza (Print)

Crisp flatbread layered with sweet caramelized onions, cheese, fresh arugula, and balsamic drizzle.

# 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

# Directions:

01 - Heat oven to 425°F and allow to reach full temperature
02 - Heat olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook stirring occasionally until onions achieve deep golden brown color, approximately 20 to 25 minutes. Add balsamic vinegar during final 2 minutes and stir to deglaze. Remove from heat.
03 - Place flatbreads on a baking sheet. Distribute mozzarella cheese evenly across each flatbread, then spread caramelized onions on top. Add crumbled goat cheese.
04 - Bake for 10 to 12 minutes until cheese is melted and flatbread achieves crisp texture
05 - Remove from oven and allow 2 minutes cooling time. Top with fresh arugula and drizzle with balsamic glaze. Season with black pepper to taste.
06 - Slice and serve immediately while warm

# Chef Secrets:

01 -
  • The onions do all the heavy lifting—their natural sweetness means you're barely using cheese and it still tastes indulgent.
  • It comes together in under an hour and genuinely feels like you spent all day on it.
  • The contrast between warm melted cheese, hot flatbread, and cool peppery arugula makes every bite feel textured and alive.
02 -
  • Don't skip the balsamic vinegar at the end of caramelizing—it sounds like a small step but it's what prevents the onions from tasting flat and one-note.
  • Add the arugula only after baking or you'll end up with a pile of wilted, warm greens that tastes like sadness instead of a crisp, peppery contrast.
03 -
  • If your flatbread seems thin or prone to sogginess, brush the bottom with a tiny bit of olive oil and bake it alone for 3 minutes before adding toppings—this creates a protective barrier.
  • Make your caramelized onions ahead of time and refrigerate them; they actually taste better the next day and you can assemble the whole pizza in minutes.
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