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

When you’re craving pizza but also want something fresh and light, this flatbread recipe hits the spot. Crispy flatbreads are loaded with sweet caramelized balsamic onions, juicy pear slices and creamy mozzarella, then baked until golden and bubbly. A drizzle of homemade chili oil adds a spicy kick that ties everything together.

While the flatbreads are in the oven, you’ll toss together a simple green salad with leftover pear cubes and a tangy vinaigrette. It’s the perfect side to balance the richness of the flatbreads. This meal is quick, satisfying and full of flavor-no delivery needed.

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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. Wash and dry all produce. Halve, peel and thinly slice the red onion. Heat a drizzle of vegetable oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until nicely browned, 8-10 minutes.
2. While onion cooks, halve and core the pear. Thinly slice one half; cut the other half into ¼-inch cubes. Thinly slice the mozzarella or tear it into small pieces. Once onion is browned, stir in half the balsamic vinegar (about 2.5 tsp) and 1 tsp sugar. Cook until syrupy, 1-2 minutes. Season with salt and pepper. Transfer to a small bowl.
3. Place flatbreads on a baking sheet. Evenly scatter mozzarella over flatbreads, then top with caramelized onion and sliced pear. Bake until mozzarella melts and flatbreads are golden brown, 10-12 minutes.
4. While flatbreads bake, wipe out the pan used for onion. Heat 2 tbsp olive oil (about 6 tsp) and a pinch of chili flakes (about ¼ tsp) over medium-high heat. Once oil is hot and begins to bubble slightly, 1-2 minutes, immediately remove from heat. Pour chili oil into a small bowl and let cool.
5. In a large bowl, combine mixed greens, cubed pear, a drizzle of olive oil (about 1 tsp) and remaining balsamic vinegar (about 2.5 tsp). Toss to combine. Season with salt, pepper and more vinegar to taste.
6. Cut baked flatbreads into slices and drizzle with chili oil to taste (for less heat, strain out chili flakes using a fine-mesh strainer). Serve with salad on the side.

Recipe Tips

FAQ

Can I use a different type of pear?

Yes, any firm, sweet pear like Bosc or Anjou will work well.

Can I make this recipe vegetarian or vegan?

The recipe as written is vegetarian. For vegan, use dairy-free mozzarella and skip the cheese or use a vegan alternative.

How do I store leftovers?

Store leftover flatbreads and salad separately in the refrigerator. Reheat flatbreads in a toaster oven or oven to regain crispiness.