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Balsamic Caramelized Onion Flatbread

We highly recommend this savory flatbread pizza not only because it's ridiculously easy to prepare but because it's just SO delicious. Our savory Balsamic Caramelized Onion Spread works its magic alongside juicy cherry tomatoes, peppery arugula and creamy Gorgonzola crumbles. A drizzle of balsamic reduction before serving enhances all the amazing flavors making for one gourmet flatbread! Makes a great appetizer for parties or main dish for dinner. 



1 Prepared pizza dough
1 jar  Robert Rothschild Farm Balsamic Caramelized Onion Spread
15 Cherry tomatoes
2 oz. Gorgonzola cheese
2 cups Arugula

2 oz. Pancetta, diced
1/4 cup Balsamic vinegar


Preheat oven to 450 degrees F.  Place pizza stone or baking sheet in oven.  Roll pizza dough into free-form shape on countertop and transfer to pre-warmed pizza stone or baking sheet. Bake dough for 5 minutes at 450 degrees F.  At the same time, roast tomatoes in a roasting pan in the oven for 5 minutes at 450 degrees F. While pizza crust is baking and tomatoes are roasting, crisp diced pancetta on stovetop. Remove flatbread and tomatoes from oven.  Spread Balsamic Caramelized Onion Spread on flatbread.  Arrange roasted tomatoes and Gorgonzola cheese evenly on flatbread.  Sprinkle with pancetta, if desired.  Top flatbread with arugula.  Broil in oven on middle rack for 3 minutes.  Remove from oven.  Cut and serve.

Optional:  While flatbread is broiling, reduce balsamic vinegar on stovetop.  Remove flatbread from oven, drizzle with balsamic reduction, if desired.