Description
This Goat Cheese & Caramelized Onion Flatbread is a deliciously savory and slightly sweet dish, perfect for a light meal or appetizer. Featuring a crisp pizza crust layered with a creamy blend of goat and cream cheese, topped with deeply caramelized onions, honey, and a hint of chili flakes, it’s finished with fresh arugula or microgreens for a peppery bite. Ready in just 45 minutes, it balances rich and fresh flavors with easy preparation.
Ingredients
Scale
Flatbread Base
- 1 large thin pizza crust or 2 small flatbreads, store-bought or homemade
Cheese Mixture
- 7 oz soft goat cheese, at room temperature
- 2 tablespoons cream cheese
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Caramelized Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- Pinch of salt
Finishing Touches
- 2 tablespoons honey
- 1/2 teaspoon chili flakes, adjusted to taste
- Fresh arugula or microgreens for garnish, optional
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). If you have a pizza stone, place it inside the oven while it heats to ensure a crispier crust.
- Caramelize Onions: Heat olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 15 to 18 minutes until the onions turn golden brown and soft. Stir in balsamic vinegar and sugar, cooking for an additional 2 minutes to develop a glossy, fully caramelized texture. Remove from heat and set aside.
- Prepare Cheese Mixture: In a medium bowl, combine the soft goat cheese, cream cheese, fresh thyme leaves, salt, and black pepper. Mix well until the mixture is smooth and spreadable.
- Assemble Flatbread: Place the pizza crust or flatbreads onto a baking sheet or the preheated pizza stone. Spread the cheese mixture evenly over the surface, leaving a small border around the edges.
- Layer Toppings: Evenly distribute the caramelized onions over the cheese layer. Drizzle with honey and sprinkle chili flakes on top to add sweetness and a slight kick.
- Bake Flatbread: Bake in the preheated oven for 10 to 12 minutes or until the crust is golden and crisp and the toppings are bubbling and heated through.
- Finish and Serve: Remove the flatbread from the oven and allow it to cool for 2 minutes. Garnish with fresh arugula or microgreens if desired. Slice and serve warm for best flavor and texture.
Notes
- Use a pizza stone if you want a crispier crust; otherwise, a baking sheet works well.
- Adjust the chili flakes to your preferred spice level.
- Allow cheeses to come to room temperature for easier mixing and better spreadability.
- Caramelizing onions slowly is key to developing their deep sweetness; do not rush this step.
- Fresh thyme can be substituted with dried thyme, but use less because dried herbs are more concentrated.
- The flatbread is best enjoyed fresh but can be reheated in the oven for a few minutes.
