Pear and Balsamic Onion Flatbreads

Name: Pear and Balsamic Onion Flatbreads with Fresh Mozzarella and Chili Oil
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Onion; 1 unit Bartlett Pear; 4 oz Mozzarella Cheese; 5 tsp Balsamic Vinegar; 2 Bread; 1 tsp Red Pepper Flakes; 2 oz Mixed Greens; 1 tsp Vegetable Oil; 1 tsp Granulated Sugar; 7 tsp Olive Oil; Salt; Black Pepper

with Fresh Mozzarella and Chili Oil

By Recipe0 System

If you love mixing sweet and savory, you’ll adore these revolutionary (if we do say so ourselves) pizza toppings. Sliced pears and onions become sweet and tender once cooked, then get a sultry tang from balsamic glaze. Plus, there’s a spicy, homemade chili oil for drizzling over (save any extra for adding a kick to just about anything: pasta, potatoes...popcorn?!) Needless to say, this isn’t your average pizza.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 unit Bartlett Pear
4 oz Mozzarella Cheese
5 tsp Balsamic Vinegar
2 Bread
1 tsp Red Pepper Flakes
2 oz Mixed Greens
1 tsp Vegetable Oil
1 tsp Granulated Sugar
7 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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).
6

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.

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