Mini Flatbread Pizza


1 Tbsp. Olive R Twist Olive Oil of choice

1 c. thinly sliced red onion

1 tsp. sugar

1 Tbsp. Olive R Twist Cranberry Pear White Balsamic Vinegar

1 tsp. chopped fresh thyme or herb of your choice

4 mini Naan flatbreads, or 2 large

1/2 ripe Bosc pear, thinly sliced

3 oz. grated Gruyere or Italian Fontina cheese

1 c. fresh baby arugula

2 Tbsp. walnut pieces, toasted



Preheat oven to 400 degrees with a sheet pan in the oven to get hot.  Heat olive oil in a skillet and cook onion slowly over low heat until soft and beginning to get some color.  Add sugar, Cranberry Pear White Balsamic vinegar and herbs and simmer for 5 minutes or until onions caramelize.  Place flatbread on pan and heat in oven for 5 minutes. Add onions to flatbread, top with pear slices and cheese.  Bake an additional 5-10 minutes until flatbread is crisp and cheese is melted.  Plate pizzas, top with arugula and walnuts, and drizzle with additional Cranberry Pear White Balsamic vinegar and freshly ground black pepper.



Joan Andriani (store customer)