Pear and Balsamic Onion Flatbreads

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.