This easy flatbread is made extra delicious with onions, gorgonzola, and a balsamic glaze finish. It can also be gluten-free friendly.
- 12 ounces pizza dough, homemade or store-bought, or naan
- Oil
- 1 small red onion, sliced
- 1 medium pear, thinly sliced
- 1/4 cup crumbled gorgonzola
- 1/4 cup chopped walnuts
- Arugula
- 1 cup balsamic vinegar
- 1/4 cup brown sugar or coconut sugar
If using pizza dough, pre-bake the rolled-out dough for 10 minutes.
Make the balsamic glaze: In a small saucepan, bring the vinegar and sugar to a boil; reduce to a simmer and stir frequently until mixture has reduced by half. The mixture is done when glaze coats back of spoon. Remove from heat and let cool before transferring to a jar.
Meanwhile, heat a medium skillet over medium heat. Add the oil and thinly sliced onions, stirring frequently until translucent and fragrant. Add thinly sliced pears to the skillet to soften just slightly, about 2 minutes.
Place the onions and pear slices on the baked crust or naan, and add the crumbled gorgonzola and chopped walnuts. Bake at 400 degrees F for 10 minutes. Top with arugula and finish with balsamic glaze.
