Crisp flatbread with tangy goat cheese, sweet onions, honey drizzle, and a touch of chili flakes for depth.
# Components:
→ Flatbread Base
01 - 1 large thin pizza crust or 2 small flatbreads, store-bought or homemade
→ Cheese Spread
02 - 7 oz soft goat cheese, at room temperature
03 - 2 tablespoons cream cheese
04 - 1 teaspoon fresh thyme leaves
05 - Salt and black pepper to taste
→ Caramelized Onions
06 - 2 large yellow onions, thinly sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon balsamic vinegar
09 - 1 teaspoon sugar
10 - Pinch of salt
→ Toppings
11 - 2 tablespoons honey
12 - 1/2 teaspoon chili flakes, adjust to taste
13 - Fresh arugula or microgreens for garnish, optional
# Directions:
01 - Preheat the oven to 425°F. If using a pizza stone, place it in the oven to heat.
02 - Heat olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring often, for 15–18 minutes until golden brown and soft. Stir in balsamic vinegar and sugar, cooking for another 2 minutes until glossy and caramelized. Remove from heat.
03 - In a bowl, mix goat cheese, cream cheese, thyme, salt, and black pepper until smooth and spreadable.
04 - Place flatbread on a baking sheet or preheated pizza stone. Evenly spread the goat cheese mixture over the base, leaving a small border.
05 - Scatter caramelized onions evenly over the cheese layer.
06 - Drizzle with honey and sprinkle with chili flakes.
07 - Bake for 10–12 minutes, or until the crust is crisp and golden and the toppings are bubbling.
08 - Remove from the oven and let cool for 2 minutes, then top with fresh arugula or microgreens if desired. Slice and serve warm.
