Pear and Balsamic Onion Flatbreads

🥘 Ingredients

• balsamic vinegar
  1 unit
• bartlett pear
  1 unit
• chili flakes
  1 unit
• flatbreads
  2 unit
• fresh mozzarella
  1 unit
• mixed greens
  1 unit
• olive oil
  2 tbsp
• red onion
  1 unit
• sugar
  1 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• large pan
• small bowl
• small bowl
• large bowl

1. 

   1

   Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice red onion . Halve and core bartlett pear . Thinly slice one half; dice other half. Heat a drizzle of vegetable oil in a large pan over medium heat. Add onion and sliced pear and cook, stirring, until browned, ⏱️ 7 minutes to ⏱️ 9 minutes .

   red onion: 1 unit, bartlett pear: 1 unit, vegetable oil: 1 tbsp
2. 

   2

   Once onion and pear are browned, stir half the balsamic vinegar and 1 tsp sugar into pan. Let reduce until syrupy, ⏱️ 1 minute to ⏱️ 2 minutes more. Season with salt and pepper. Remove from pan and set aside in a small bowl . Wipe out pan.

   balsamic vinegar: 1 unit, sugar: 1 tsp
3. 

   3

   Tear fresh 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 minutes to ⏱️ 12 minutes .

   fresh mozzarella: 1 unit, flatbreads: 2 unit
4. 

   4

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

   olive oil: 2 tbsp, chili flakes: 1 unit
5. 

   5

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

   mixed greens: 1 unit
6. 

   6

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