This Caramelized Pear and Onion Flatbread is a great use of pears if you’re not looking to make a dessert!
It’s inspired by two of my favorite recipes: Cashew Mozzarella Quesadilla with Mango Pepper Sauce and my Fig, Almond Cheese and Caramelized Onion Flatbread.
It starts with a perfectly toasted flatbread covered in an ooey-gooey layer of cashew mozzarella topped with warm pears and white onion caramelized in balsamic vinegar and apple juice and seasoned with fresh thyme. SO yummy!!
You can serve it as an appetizer or an entree, but I’d be lying if I said I haven’t eaten it for breakfast before.
I hope you love this recipe as much as I do! Don’t forget to tag me when you make it! I love seeing your results. (:
Caramelized Pear and Onion Flatbread (V/GF)
- 2 flatbreads ( I use Ancient Grain's Brand - (V/GF)
- 1/4 cup cashew mozzarella *see notes
- 1 tbsp olive oil + more for brushing flatbreads
- 1 large white onion , sliced
- a pinch of salt
- 3 small bartlett pears , cored and cut lengthwise into 1/2-inch-thick slices
- 3 tbsp balsamic vinegar
- 3/4 cup apple juice
- 1 tbsp coconut sugar
- 1 tbsp fresh thyme , leaves only
Heat olive oil in a large pan over medium-high heat. Once the oil is hot, place the sliced onions in the pan and add in the pinch of salt. Reduce heat to and cook them until soft but not brown, about 10-15 minutes. Stir occasionally.
After the onions are softened and translucent, add in the pears, balsamic vinegar, apple juice and sugar. Cook at a low heat until the liquid has evaporated and the onions are browned and caramelized. Stir every once in awhile to prevent them from sticking to the pan, about 30-45 minutes.
Remove from heat and add in the thyme. Set aside.
Lightly brush flatbreads with olive oil and top with the cashew mozzarella and the caramelized pears and onions. Bake at 350 degrees F for 10 minutes or follow the cooking instructions on your flatbread package.
Serve warm and enjoy!!!
Notes: My Cashew Mozzarella recipe is here!