Caramelized Pear and Balsamic Onion Flatbread with Spicy Chili Oil

If you love the combination of sweet and savory, this flatbread is for you. Sliced pears and red onions are caramelized until tender, then glazed with balsamic vinegar for a tangy-sweet topping. Fresh mozzarella melts into a creamy layer, while a quick homemade chili oil adds a spicy kick.

Serve these flatbreads with a simple side salad of mixed greens and diced pear tossed in a light vinaigrette. The extra chili oil can be saved for drizzling over pasta, potatoes or even popcorn for an added boost of heat.

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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 oil in a large pan over medium heat. Add the sliced onion and sliced pear; cook, stirring, until browned, 7-9 minutes.
3. 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; wipe out the pan.
4. Tear fresh mozzarella into small pieces. Place flatbreads on a baking sheet. Evenly top with mozzarella and the onion-pear mixture. Bake until mozzarella melts and flatbreads are golden, 10-12 minutes.
5. While flatbreads bake, heat 2 tablespoons olive oil and a pinch of chili flakes (about ¼ teaspoon) in the same pan over medium-high heat. When oil is hot and begins to bubble, 1-2 minutes, immediately turn off heat. Pour chili oil into a small bowl and let cool.
6. In a large bowl, toss mixed greens with diced pear, a drizzle of olive oil and 1 teaspoon balsamic vinegar. Season with salt, pepper and more vinegar to taste.
7. 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 but ripe pear will work, such as Bosc or Anjou. Just make sure it’s not too soft so it holds up during cooking.

What can I substitute for flatbreads?

You can use naan, pita bread or even a pre-baked pizza crust. Adjust baking time as needed until the crust is golden and cheese is melted.

How do I store leftover chili oil?

Store leftover chili oil in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using or gently warm it.