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close up top view of goat cheese flatbread with capers.

Goat Cheese Flatbread Pizza

Delicious, super simple goat cheese flatbread pizza! Caramelized onions, goat cheese, olives, YES.
5 from 3 ratings
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Cook Time 5 minutes
Course Main Dish
Cuisine American

Equipment

Ingredients
  

  • 2 medium onions thinly sliced
  • 2 tablespoons butter
  • ½ teaspoon kosher salt
  • 2 flatbreads 7-8 inches in diameter
  • 2 tablespoons sundried tomato pesto OR sundried tomatoes chopped and drained
  • 2 ounces crumbled goat cheese
  • 2 ounces freshly grated mozzarella cheese
  • 12 crushed and torn kalamata olives OR 2 teaspoons drained capers

Instructions
 

  • Caramelize the onions (this can be done a few days in advance): add the onions, butter, and salt to a small skillet over low heat. Cook, stirring every 10 minutes, for about an hour until the onions are very soft and golden but not browned at the edges like fajita veggies. We're looking for a more jammy texture. Cook time may be longer or shorter depending on your pan and your stove, but take your time and let the magic happen.
  • Assemble the flatbreads. Preheat the broiler to HIGH and arrange the oven rack about 8 inches from the broiler.
  • Layer the flatbreads with half each of the sundried tomato pesto (or pieces), caramelized onions, goat cheese, mozzarella cheese, and olives and/or capers. Use all the ingredients between the two flatbreads.
  • Broil the flatbreads for 2-3 minutes until the cheese is melted and bubbly. Cut into wedges, devour, happy dance.

Notes

Use any kind of onions you like to caramelize. I highly suggest doing this in advance as part of a meal prep; they take a little bit of time but are fairly hands off and you can do lots of other things while they very slowly wilt down.
Sub the mozzarella with any white, mild melty cheese you like. Fontina and provolone work great!
I like olives AND capers on this flatbread, but feel free to use just one.
Slow roasted cherry tomatoes are a great substitute for sun dried tomatoes. To do this, roast 1 pint halved cherry tomatoes drizzled with 1 tablespoon olive oil and sprinkled with ½ teaspoon salt and ½ teaspoon sugar for about an hour at 300F until wilted and browned at the edges. YUM.
Any store-bought naan or flatbread will work for this recipe, even tortillas in a pinch.
Tried this recipe?Let me know how it was!