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Pear and Balsamic Onion Flatbreads

Pear and Balsamic Onion Flatbreads

with Fresh Mozzarella and Chili Oil

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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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Bartlett Pear

4 ounce

Fresh Mozzarella


5 teaspoon

Balsamic Vinegar

2 unit



1 teaspoon

Chili Flakes

2 ounce

Mixed Greens

Not included in your delivery

1 teaspoon

Vegetable Oil

1 teaspoon


7 teaspoon

Olive Oil

Kosher Salt


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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Halve and core pear. Thinly slice one half; dice other half. Heat a drizzle of oil in a large pan over medium heat. Add onion and sliced pear and cook, stirring, until browned, 7-9 minutes.


Once onion and pear are 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. Wipe out pan.


Tear mozzarella into small pieces. Place flatbreads on a baking sheet. Evenly sprinkle with mozzarella and topping. Bake until mozzarella melts and flatbreads are golden brown, 10-12 minutes.


While flatbreads bake, heat 2 TBSP olive oil and a pinch of chili flakes (about ¼ tsp) in pan used to cook topping over medium-high heat. Once oil is hot and begins to bubble slightly, 1-2 minutes, immediately turn off heat. Pour chili oil into a small bowl and let cool.


In a large bowl, toss together lettuce, diced pear, a drizzle of olive oil, and 1 tsp vinegar. Season with salt, pepper, and more vinegar (to taste).


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