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