Caramelized Pear and Balsamic Onion Flatbreads with Chili Oil and Side Salad

When you’re craving pizza but also want something fresh and light, these flatbreads are the perfect compromise. Loaded with caramelized balsamic onions, sliced pears and creamy mozzarella, they bake up crispy and golden. Meanwhile, a simple green salad with diced pears adds a refreshing crunch.

A drizzle of homemade chili oil brings just the right amount of heat, balancing the sweet and savory flavors. This recipe is quick, satisfying and sure to become a weeknight favorite.

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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. Halve and core the pear; thinly slice one half and dice the other half.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the sliced onion and sliced pear; cook, stirring, until browned, 7-9 minutes.
3. Stir half the balsamic vinegar and 1 teaspoon sugar into the pan. Cook until syrupy, 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside. Wipe out the pan.
4. Tear the fresh mozzarella into small pieces. Place flatbreads on a baking sheet. Sprinkle evenly with mozzarella and the onion-pear mixture. Bake until mozzarella melts and flatbreads are golden brown, 10-12 minutes.
5. Meanwhile, heat 2 tablespoons olive oil and a pinch of chili flakes (about ¼ teaspoon) in the same pan over medium-high heat. Once the oil is hot and begins to bubble, about 1-2 minutes, immediately turn off the heat. Pour the chili oil into a small bowl and let cool.
6. In a large bowl, toss the mixed greens with the diced pear, a drizzle of olive oil and the remaining balsamic vinegar. Season with salt, pepper and more vinegar to taste.
7. Cut the baked flatbreads into slices and drizzle with 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 provolone, fontina or even a mild goat cheese for a different flavor.

What if I don't have flatbreads?

You can use naan, pita bread or even pre-made pizza dough rolled thin as a substitute.

How do I store leftovers?

Store leftover flatbreads and salad separately in the refrigerator. Reheat flatbreads in a 350°F oven for about 5 minutes to restore crispness.