Pear and Balsamic Onion Flatbreads with Fresh Mozzarella and Chili Oil

When you’re craving pizza but also want something light and fresh, these pear and balsamic onion flatbreads are the perfect solution. Topped with sweet caramelized onions, juicy pear slices and creamy fresh mozzarella, they bake up crispy and golden in just minutes.

While the flatbreads are in the oven, whip up a simple green salad with cubed pear and a tangy vinaigrette. Finish everything with a drizzle of homemade chili oil for a touch of heat that balances the sweetness beautifully.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bartlett PearView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Halve, peel and thinly slice the red onion. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the onion and cook, tossing occasionally, until nicely browned, 8-10 minutes.
2. Meanwhile, halve and core the pear. Thinly slice one half and cut the other half into ¼-inch cubes. Thinly slice or tear the fresh mozzarella into small pieces.
3. Once the onion is browned, stir in half the balsamic vinegar and 1 teaspoon sugar. Cook until syrupy, 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.
4. Place the flatbreads on a baking sheet. Scatter the mozzarella evenly over the flatbreads, then top with the caramelized onion and sliced pear. Bake until the mozzarella melts and the flatbreads are golden brown, 10-12 minutes.
5. While the flatbreads bake, wipe out the pan used for the onion. Add 2 tablespoons olive oil and a pinch of chili flakes (about ¼ teaspoon) and heat over medium-high. Remove from heat as soon as the oil begins to bubble, 1-2 minutes. Pour the chili oil into a small bowl and let cool.
6. In a large bowl, combine the mixed greens, cubed pear, a drizzle of olive oil and the remaining balsamic vinegar. Toss to coat. Season with salt, pepper and more vinegar if desired.
7. Cut the baked flatbreads into slices and drizzle with the chili oil to taste. For less heat, strain out the chili flakes using a fine-mesh strainer. Serve with the salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute fresh mozzarella with shredded mozzarella, provolone or even goat cheese for a tangy twist.

How do I store leftovers?

Store leftover flatbreads and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat flatbreads in a toaster oven or oven to restore crispness.

Can I make this recipe vegan?

Absolutely! Use a vegan cheese alternative and skip the mozzarella. The chili oil and salad are already vegan-friendly.