Caramelized Onion Flatbread Pizza (Printable Version)

Crisp flatbread with caramelized onions, creamy cheeses, fresh arugula, and balsamic glaze.

# What You Need:

→ 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

# How-To Steps:

01 - Preheat the oven to 425°F
02 - Heat olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, approximately 20 to 25 minutes. Add balsamic vinegar in the final 2 minutes of cooking and stir to deglaze. Remove from heat.
03 - Place flatbreads on a baking sheet. Sprinkle mozzarella cheese evenly over each flatbread, then spread caramelized onions on top. Add crumbled goat cheese.
04 - Bake for 10 to 12 minutes, or until cheese is melted and flatbread is crisp.
05 - Remove from oven and let cool 2 minutes. Top with fresh arugula and drizzle with balsamic glaze. Season with black pepper.
06 - Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd think possible, with most of the time spent just letting onions do their thing.
  • The contrast of creamy, tangy, and peppery flavors feels genuinely gourmet without any pretension.
  • It works for any occasion—dinner party appetizer, quick weeknight meal, or fancy lunch that impresses even yourself.
02 -
  • Don't rush the onions—I learned the hard way that turning up the heat to speed things along just creates bitter, burned onions instead of sweet caramel, and there's no fixing that once it happens.
  • Add the arugula after baking, not before—it seems obvious now, but I thought I was being clever once and ended up with sad, crispy, completely flavorless greens.
  • The balsamic glaze is not optional—it's what transforms this from good to genuinely memorable, adding brightness and complexity that brings all the flavors into focus.
03 -
  • Use parchment paper on your baking sheet—it prevents sticking and makes cleanup trivial, plus the flatbread crisps up more evenly without getting stuck to the pan.
  • Don't skip cooling for two minutes—it gives the cheese just enough time to set slightly so your toppings don't slide off when you slice into it, and the arugula stays fresher longer.
  • Invest in a good quality balsamic glaze, not reduction—it's thicker, more concentrated, and drizzles like it means business instead of soaking into the pizza.
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