This Pear, Brie and Caramelized Onion Flatbread is a deliciously balanced blend of sweet, tangy and savory flavors. Using a packaged grain-free flatbread mix keeps the recipe simple and fast while still delivering a crispy, tender crust.
The contrasting textures and flavors — caramelized onions, creamy brie, juicy pear and a honey finish — pair beautifully. While this version uses a gluten-free crust, you can substitute any flatbread or pizza crust you prefer.
How to Make this Pear, Brie and Caramelized Onion Flatbread
Begin by caramelizing the onions, which need time to become deeply flavorful and golden brown.
How to Caramelize Onions
Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add ½ a thinly sliced yellow onion and cook until softened and lightly browned, about 5 minutes. Reduce heat to medium and add 1 teaspoon sugar, a pinch of salt, cracked black pepper and a splash of water. Continue cooking, stirring occasionally, until the onions are very soft and deeply caramelized, about 30–35 minutes. Add more water as needed to prevent sticking or burning. When the onions are dark and tender, stir in 1 teaspoon balsamic vinegar and cook until the liquid has evaporated. Remove from heat and set aside.
Bringing the Flatbread Ingredients Together
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray it with oil.
Prepare the flatbread crust according to package directions. The grain-free flatbread mix used here takes just a few minutes to shape and par-bake.
Form two round flatbreads on the prepared sheet. Season each crust lightly with salt, cracked black pepper and a sprinkle of red pepper flakes. Par-bake the crusts in the preheated oven for 5 minutes.
While the crusts par-bake, thinly slice one medium pear. Remove the crusts from the oven and arrange pear slices, a spoonful of the caramelized onions and torn pieces of about 4 ounces of brie evenly across the two flatbreads.
Bake for about 10 minutes, or until the crusts are golden and the brie is melted. Remove from the oven and finish each flatbread with a handful of fresh arugula and a light drizzle of honey. Serve warm.
Do I Have to Use a Gluten-Free Crust?
No — you can use any flatbread or thin pizza crust you like. The grain-free mix is simply convenient and fun to experiment with if you enjoy baking without wheat.
Can I Use a Fruit Other Than Pears in this Flatbread Recipe?
Yes. Apples, plums, peaches or cherries would all work well depending on season and sweetness. You can also vary the cheese — any creamy, melty cheese or a tangy blue cheese will create a different but delicious result.
Let your taste guide you: swap fruits or cheeses to suit what’s on hand or to tailor the balance between sweet and savory.
If you try this flatbread, I’d love to hear how it turns out — share your experience and any variations you made.
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📖 Recipe
Pear, Brie and Caramelized Onion Flatbread
A simple, elegant flatbread that combines caramelized onions, sliced pear, creamy brie and a honey finish — easy to make with a packaged flatbread mix.
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar (optional)
- ½–1 cup water, as needed
- Salt and cracked black pepper
- 1 package flatbread mix (or your preferred flatbread dough)
- Red pepper flakes, to taste
- 1 medium pear, thinly sliced
- 4 oz brie cheese, torn into pieces
- Arugula and honey, for serving
Instructions
- Heat olive oil in a medium skillet over medium-high heat. Add sliced onion and cook until softened and slightly browned, about 5 minutes.
- Reduce heat to medium. Add sugar, salt, pepper and a little water. Continue to cook, stirring occasionally, until the onions are very soft and caramelized, about 30–35 minutes. Add water as needed to prevent burning. Stir in balsamic vinegar at the end and cook until the liquid evaporates. Set aside.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Prepare flatbread crust according to package instructions. Form two round crusts on the prepared sheet, season with salt, cracked pepper and red pepper flakes, and par-bake for 5 minutes.
- Slice the pear thinly. Remove crusts from the oven and top with pear slices, caramelized onions and torn brie.
- Bake for about 10 minutes, until the crust is golden and the cheese is melted. Top with fresh arugula and a drizzle of honey before serving.
Nutrition
Serving: 0.5 flatbread | Calories: 224 kcal | Carbohydrates: 21.2 g | Protein: 9.7 g | Fat: 12.2 g | Sodium: 575 mg | Fiber: 2.9 g | Sugar: 6.1 g