I created this recipe after going out to a chain restaurant that offered minimal vegetarian food options. When I was there, I asked them to hold the meat, which ended up with a barren and less than appetizing flatbread.
This is now a favourite in our home! Can be used as an appetizer, or as a great hot lunch! Enjoy!
Honestly, this was the only photo I got of these since they were so delicious we gobbled them up!!!
Caramelized Pear and Goat Cheese Flatbread
2 tbs olive oil
1 pear (sliced)
3 tbs sliced yellow onion
1 tsp diced garlic
Fresh parsley to taste
1 Package of Flatbread/Naan
1/4 cup goat cheese
1/4 cup red pepper
1/4 cup balsamic vinegar
1 tbs honey
Arugula or other fresh greens for serving
Heat oven to 450°F
For the caramelized ears, add 1 tbs of oil and heat on medium until simmering. Add thinly sliced pear, and cook until clear (careful not to cook for too long or they will candy!) and add parsley to taste. Remove pears from pan and let cool. In the same pan, add diced onion and cook until clear, add to pear mix. (are you good at multitasking? While cooking the onion, cut up the red pepper into slices)
In a small container, mix 1 tbs of oil with 1 tsp of diced garlic (about 1 clove) and brush onto the flatbread. Evenly add teaspoon sized pieces of goat cheese to the flatbread. Spread the pear/onion/parsley mix and red pepper onto the flatbread until evenly covered.
On a baking sheet (I covered mine in aluminium) bake flatbreads for 8-10 mins (or until golden)
While flatbread is in the oven, reduce the balsamic vinegar in a small pot (balsamic should reduce to about half). Remove from heat and let partially cool.
Remove flatbread from the oven, add arugula (or your desired greens) and cut for serving. Plate flatbread and drizzle thickened balsamic and honey.