Goat Cheese Caramelized Onion Flatbread (Printable)

Crispy flatbread with creamy goat cheese, sweet caramelized onions, honey, and chili flakes

# Ingredient List:

→ Flatbread Base

01 - 1 large thin pizza crust or 2 small flatbreads, store-bought or homemade

→ Cheese Spread

02 - 7 oz soft goat cheese, at room temperature
03 - 2 tablespoons cream cheese
04 - 1 teaspoon fresh thyme leaves
05 - Salt and black pepper to taste

→ Caramelized Onions

06 - 2 large yellow onions, thinly sliced
07 - 2 tablespoons olive oil
08 - 1 teaspoon balsamic vinegar
09 - 1 teaspoon sugar
10 - Pinch of salt

→ Toppings

11 - 2 tablespoons honey
12 - 1/2 teaspoon chili flakes, adjust to taste
13 - Fresh arugula or microgreens for garnish, optional

# Steps:

01 - Preheat the oven to 425°F. If using a pizza stone, place it in the oven to heat.
02 - Heat olive oil in a large skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring often, for 15 to 18 minutes until golden brown and soft. Stir in balsamic vinegar and sugar, cooking for another 2 minutes until glossy and caramelized. Remove from heat.
03 - In a bowl, mix goat cheese, cream cheese, thyme, salt, and black pepper until smooth and spreadable.
04 - Place flatbread on a baking sheet or preheated pizza stone. Evenly spread the goat cheese mixture over the base, leaving a small border.
05 - Scatter caramelized onions evenly over the cheese layer.
06 - Drizzle with honey and sprinkle with chili flakes.
07 - Bake for 10 to 12 minutes, or until the crust is crisp and golden and the toppings are bubbling.
08 - Remove from the oven. Let cool for 2 minutes, then top with fresh arugula or microgreens if desired. Slice and serve warm.

# Expert Advice:

01 -
  • The caramelized onions taste like they took hours, but you'll have them ready in under 20 minutes with the right heat and patience.
  • It's one of those dishes that feels fancy enough to serve guests but simple enough to make on a Tuesday night without fussing.
  • The honey-chili combination creates this unexpected warmth that keeps people reaching for another slice.
02 -
  • Don't rush the caramelized onions—I once tried to speed up the process by turning up the heat, and they burned on the edges while staying raw in the middle, teaching me that patience is the actual ingredient here.
  • Spreading cold goat cheese will tear your flatbread, so letting it warm to room temperature is non-negotiable if you want a clean spread.
03 -
  • If your flatbread is thick, tent it lightly with foil for the first 5 minutes of baking to keep the toppings from browning before the base crisps up.
  • Use a pizza stone if you have one—it distributes heat more evenly and creates the kind of bottom crust that makes you feel like a real baker.
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