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Pear and Balsamic Onion Flatbreads

Pear and Balsamic Onion Flatbreads

with Fresh Mozzarella, Chili Oil, and a Green Salad

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When your heart says “pizza” but your head is telling you “salad,” why not have some of both? This recipe is here to bring some balance to your evening. Flatbread crusts are loaded up with caramelized balsamic onion, sliced pear, and mozzarella before being baked to a crispy golden brown. While that’s in the oven, you’ll work on putting together a simple green salad that uses more of the pear for a sweet touch, as well as a chili-infused oil for drizzling over and adding spicy heat.

Tags:Spicy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Bartlett Pear

4 ounce

Fresh Mozzarella

(ContainsMilk)

5 teaspoon

Balsamic Vinegar

2 unit

Flatbreads

(ContainsWheat)

1 teaspoon

Chili Flakes

2 ounce

Mixed Greens

Not included in your delivery

1 teaspoon

Vegetable Oil

1 teaspoon

Sugar

7 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate78 g
Sugar17 g
Dietary Fiber6 g
Protein18 g
Cholesterol40 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until nicely browned, 8-10 minutes.

2

While onion cooks, halve and core pear. Thinly slice one half; cut other half into ¼-inch cubes. Thinly slice mozzarella or tear it into small pieces. Once onion is browned, stir half the vinegar and 1 tsp sugar into pan. Let reduce until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in a small bowl.

3

Place flatbreads on a baking sheet. Evenly scatter mozzarella over flatbreads, then repeat with onion and sliced pear. Bake in oven until mozzarella melts and flatbreads are golden brown, 10-12 minutes.

4

While flatbreads bake, wipe out pan used for onion, then heat 2 TBSP olive oil and a pinch of chili flakes (about ¼ tsp) in it over medium-high heat. Immediately remove pan from heat once oil is hot and begins to bubble slightly, 1-2 minutes. Pour chili oil into a small bowl and let cool.

5

Place lettuce, cubed pear, a drizzle of olive oil, and 1 tsp vinegar in a large bowl and toss to combine. Season with salt, pepper, and more vinegar to taste.

6

Cut baked flatbreads into slices and drizzle to taste with chili oil. (TIP: For less heat, strain out the chili flakes using a fine-mesh strainer.) Serve with salad on the side.