These Cheesy Caramelized Onion Flatbreads are topped with thinly sliced pears, sweet caramelized onions, crumbled blue cheese, chopped pecans, fresh thyme, and melted mozzarella. The crust is made with White Lily’s Premium All-Purpose Wheat and White Grape Seed Blend, producing an easy-to-make dough with a tender, flavorful texture. Serve these at a holiday gathering or casual dinner and your guests will think they came from a gourmet kitchen.
White Lily flour has long been a favorite for Southern baking, especially for biscuits. Recently they introduced three Premium Flour Blends: All-Purpose Wheat, Wheat and White Grape Seed Blend, and Wheat and Red Grape Seed Blend. These blends are crafted from Shepherd’s Grain wheat grown in the Pacific Northwest, and each bag includes a traceability code so you can learn about the farmers who produced the grain—an excellent way to connect bakers with growers.
The All-Purpose Wheat Flour works well in most recipes, while the Red and White Grape Seed Blends add unique flavor notes. These blends incorporate finely ground grape seeds, a by-product of winemaking, blended into the flour to lend subtle depth and complexity. The Red Grape Seed Blend pairs beautifully with chocolate, and the White Grape Seed Blend enhances fruit-forward bakes—making it ideal for these flatbreads.
Between the sweet pears, savory caramelized onions, toasted pecans, and gooey mozzarella, this flatbread is a crowd-pleasing appetizer or a light main when paired with a salad. The White Grape Seed Blend gives the crust a pleasant flavor and texture that complements the toppings.
White Lily recently launched a new website and is now on Pinterest.
Visit their site to trace the flour in your bag of Premium White Lily Flour Blend and to find recipe ideas.
https://www.youtube.com/watch?v=0QZgqqz5PkY
Cheesy Caramelized Onion Flatbreads
By Christin Mahrlig
Ingredients
Caramelized Onions
- 3 medium sweet onions, thinly sliced
- 2 tablespoons olive or vegetable oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon chopped fresh thyme
- salt and pepper
Flatbread Dough
- 1 cup warm water, 110–120°F
- 1 (1/4-ounce) packet active dry yeast
- 1 teaspoon sugar
- 2 1/4 cups White Lily All-Purpose Wheat and White Grape Seed Blend
- 2 tablespoons olive or vegetable oil
- 1 teaspoon salt
Remaining Ingredients
- 2 ripe pears, peeled, cored, and thinly sliced
- 3 cups shredded mozzarella cheese
- 1/4 cup chopped pecans
- 1/4 cup crumbled blue cheese
Instructions
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In a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium-low. Add the sliced onions and cook 20–25 minutes, stirring occasionally, until golden brown and caramelized.
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Add the minced garlic and cook 1 minute more.
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Stir in the balsamic vinegar, sugar, and thyme. Remove from heat and season with salt and pepper to taste.
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In a medium bowl, combine warm water, yeast, and 1 teaspoon sugar. Let stand 10 minutes until foamy.
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Add the flour, 2 tablespoons oil, and 1 teaspoon salt to the yeast mixture and stir until a dough forms. Turn onto a floured surface and knead about 1 minute. Cover and let rest 5 minutes.
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Preheat the oven to 425°F. Grease two baking sheets and divide the dough in half.
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Roll each portion into a 14 x 8-inch rectangle and bake the dough for 10 minutes to set the crust.
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Top each prebaked crust with half of the caramelized onions, sliced pears, mozzarella, and pecans. Bake 10–15 minutes more, until lightly browned and cheese is melted. Sprinkle with crumbled blue cheese, slice into wedges, and serve.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!
This recipe has been slightly adapted from White Lily.
Disclosure: I work as a Brand Ambassador for White Lily and have been compensated for this post. I enjoy sharing products I use and recommend.