Pear, Brie and Caramelized Onion Flatbread

overhead shot of flatbread topped with sliced pears, caramelized onions and brie cheese. Garnished with arugula and honey. Flatbread is on top of parchment on a wooden serving board.

5 from 1 vote

Pear, Brie and Caramelized Onion Flatbread

This pear, brie and caramelized onion flatbread recipe is the perfect combination of sweet, tangy and savory flavors. It is also super easy to make thanks to packaged gluten-free flatbread mix!

Prep Time10 mins

Cook Time45 mins

Course: Appetizer

Cuisine: American

Servings: ½ Flatbread Servings

Calories: 224kcal

Author: Ashley Boyd

Ingredients

1 tablespoon olive oil extra virgin
½ medium yellow onion thinly sliced
1 teaspoon sugar
1 tsp balsamic vinegar optional
½-1 cup water
salt and cracked black pepper
1 package flatbread mix I used Bob's Red Mill Grain-Free Flatbread Mix
red pepper flakes
1 medium pear thinly sliced
4 oz brie cheese
arugula and honey for serving

Instructions

Heat olive oil in a medium skillet over medium-high heat. Add sliced onions and cook until softened and slightly browned, about 5 minutes. Lower heat to medium, add sugar, salt, pepper and a little water to onions and continue to cook until onions are very soft and caramelized, 30-35 minutes, adding more water to onions as needed to keep them from burning. Once onions are very soft and dark brown add balsamic and cook until all water has evaporated. Set onions aside.
Preheat oven to 400 degrees Fahrenheit. Lightly spray or line a baking sheet with parchment and set aside.
Prepare your flatbread crust according to package instructions. The Bob's Red Mill Gluten-Free Flatbread Mix that I used for this recipe is ready for the oven in only 5 minutes!
Form two round flatbreads on your prepared baking sheet and sprinkle each with a little salt, cracked black pepper and red pepper flakes. Par-bake flatbread crusts in preheated oven for 5 minutes.
Meanwhile, thinly slice your pear. Remove flatbread from oven and top with sliced pears, caramelized onions and torn brie cheese pieces.
Bake flatbreads for 10 minutes, until golden brown and cheese is melty. Top each flatbread with fresh arugula and a drizzle of honey. Enjoy!

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