Roasted Pear & Jammy Onion Flatbreads

🥘 Ingredients

• Italian cheese blend
  1 c
• arugula
  4 oz
• balsamic glaze
  3.333 tbsp
• black pepper
• blue cheese dressing
  3 oz
• chili flakes
  2 tsp
• cooking oil
  2 tsp
• flatbreads
  4 unit
• pear
  2 unit
• red onion
  2 unit
• salt
• sugar
  ½ tsp
• walnuts
  1 oz
• water
  1 tbsp

🍳 Cookware

• large pan
• baking sheet
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees F. Wash and dry produce.
2. 

   2

   Halve, peel, and thinly slice red onion . Heat a drizzle of cooking oil in a large pan over medium heat. Add onion, sugar (1 tsp for 4), and salt . Cook, stirring occasionally, until tender and browned, 8-10 minutes.

   red onion: 2 unit, cooking oil: 2 tsp, sugar: ½ tsp, salt
3. 

   3

   In the last minute of cooking, add water and stir until onion is jammy. Turn off heat; transfer to a plate. Wipe out pan.

   water: 1 tbsp
4. 

   4

   Meanwhile, halve, core, and thinly slice pear . Roughly chop walnuts .

   pear: 2 unit, walnuts: 1 oz
5. 

   5

   Place flatbreads on a baking sheet and bake on top rack until lightly toasted, 5-7 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)

   flatbreads: 4 unit
6. 

   6

   While flatbreads toast, heat a drizzle of oil in the pan used for onions over medium-high heat. Add pear and cook until softened and slightly browned, 2-3 minutes per side.
7. 

   7

   In a large bowl , toss arugula with half the balsamic glaze . Season with salt and black pepper to taste.

   arugula: 4 oz, balsamic glaze: 3.333 tbsp, black pepper
8. 8

   Remove flatbreads from oven and set broiler to high. Carefully top flatbreads with blue cheese dressing , cooked onion, Italian cheese blend , pear, walnuts, and as many chili flakes as you like. Return to top rack and broil until cheese is melted, 2-3 minutes (for 4 servings, broil in batches).

   blue cheese dressing: 3 oz, Italian cheese blend: 1 c, chili flakes: 2 tsp
9. 9

   Drizzle flatbreads with as much remaining balsamic glaze as you like. Top with salad, cut into pieces, divide between plates, and serve.