This Caramelized Onion, Fig, and Blue Cheese Flatbread is a delicious blend of sweet meets tangy. Don't let the impressive flavors fool you - this flatbread is super easy to make. Serve as an appetizer or as a main dish.
Sweet and tangy flatbread
This caramelized onion, fig and blue cheese flatbread is the appetizer you've been searching for. The flavors are impressive. The prep is super easy. Wow your guests with this delicious appetizer or add pizzazz to a weeknight meal - just serve with a salad like this garden salad.
Why you will love this
- Flatbread - Use pre-baked, ready-to-use crust for ease and convenience. My go-to brand is Stonefire. Choose from their pizza crusts or naan breads, which are perfect for individual-sized flatbreads.
- Caramelized onions add a savory sweetness. They take a little patience to make, but the punch of flavor is well worth the effort.
- Fig preserves may be more common on cheese boards than pizzas, but the sweetness goes perfectly with the other ingredients. If you don't have fig preserves, you can use honey. Omit the preserves and instead drizzle the flatbread with honey when it comes out of the oven.
- Blue cheese add a wonderful deep tangy flavor. If you're not a fan of blue cheese, goat cheese is another delicious option.
Flatbread is bread dough made with flour, salt, and a liquid such as milk, water, yogurt, or other liquid. Some flatbreads contain yeast, some do not. Naan bread, pita bread, and tortillas are all examples of flatbread.
You can top flatbread with anything that you would normally put on a pizza. Also, swap out traditional pizza sauce and try jam, pesto, barbecue sauce, or salad dressings like ranch or thousand island.
These terms are often used interchangeably. However, pizza crust is generally thicker and chewier. Flatbread is thinner and has a crispier texture.
- Make the caramelized onions ahead of time, so you can whip up this flatbread any time. Be sure to make a double (or triple) batch and keep them on hand in the refrigerator. You can add them to pizzas, sandwiches, soups, casseroles, and sauces.
- To caramelize the onions - Melt one tablespoon butter in a non-stick skillet. Add one sliced medium-sized onion and cook slowly over medium-low heat until soft and brown, stirring frequently. This takes 15-20 minutes.
See recipe card for complete instructions and ingredient amounts.
- Caramelize the onions - see tips above.
- Preheat the oven to 425 degrees (or as instructed on the flatbread package).
- Spread the fig preserves on the flatbread.
- Top with mozzarella cheese, onions, and blue cheese - reserving some blue cheese to top after baking.
- Bake for 7-8 minutes or until the cheese is melted and the edges are golden brown.
- Top with remaining blue cheese. Slice and serve.
- As an appetizer - Cut into squares and serve warm or at room temperature.
- As a main dish - Serve alongside a green salad.
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Caramelized Onion, Fig, and Blue Cheese Flatbread
- 1 medium onion sliced thin and caramelized (Note 1)
- 1 pre-baked thin pizza crust or flatbread approx. 9-inch; such as Stonefire
- ¼ cup fig preserves
- ½-¾ cup shredded mozzarella cheese
- 2 - 3 ounces blue cheese crumbled
- Preheat oven to 425 degrees.
- Spread the fig preserves on the pre-baked flatbread. Top with mozzarella cheese and the caramelized onions. Add the blue cheese, reserving some for the top after baking.
- Bake for 7-8 minutes until the cheese is melted and the edges are lightly brown. Top with the reserved blue cheese. Slice and serve.
- To caramelize the onions: melt 1 tablespoon of butter in a non-stick skillet. Add the sliced onions and cook slowly over medium-low heat until soft and brown, stirring frequently. This takes 15-20 minutes.
- You can make the caramelized onions ahead of time, so you can whip up this flatbread any time. Be sure to make a double (or triple) batch and keep them on hand in the refrigerator. You can add them to pizzas, sandwiches, soups, casseroles, and sauces.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally posted in August 2019 and has been updated.