Goat Cheese Caramelized Onion Flatbread (Printable)

Crisp flatbread topped with creamy goat cheese, sweet caramelized onions, honey, and chili flakes for a perfectly balanced Mediterranean appetizer.

# What You’ll Need:

→ 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
13 - Fresh arugula or microgreens for garnish, optional

# How To Make:

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 15-18 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. Drizzle with honey and sprinkle with chili flakes.
06 - Bake for 10-12 minutes, or until the crust is crisp and golden and the toppings are bubbling.
07 - Remove from the oven. Let cool for 2 minutes, then top with fresh arugula or microgreens if desired. Slice and serve warm.

# Top Tips:

01 -
  • The contrast between crispy crust, creamy cheese, and jammy sweet onions feels way more impressive than the actual effort required.
  • It comes together in less than an hour and works equally well as a weeknight dinner or something fancy enough for guests.
  • That hit of chili heat against the honey and goat cheese tanginess is the kind of flavor balance that keeps you coming back for another slice.
02 -
  • Don't rush the onions—cooking them on medium-low and actually stirring them regularly is what turns them from just cooked onions into that jammy, sweet, almost candy-like version that makes this whole thing work.
  • If your flatbread is coming out soggy, either use a preheated pizza stone or try brushing the bottom lightly with olive oil before topping it, because moisture is the enemy of crispiness.
03 -
  • Bringing your goat cheese to room temperature before mixing makes the whole process smoother and the final spread more consistent and easier to work with.
  • If your oven runs hot or cool, check the flatbread around the 9-minute mark so you catch it at peak crispiness instead of overdoing it.
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