Caramelized Onion, Mozzarella & Prune Flatbread
Our Caramelized Onion & Mozzarella Flatbread is an elegant appetizer or simple supper. If you make the caramelized onions ahead of time, you can whip together this recipe in about 15 minutes.
Ready in a flash
Here’s our tip – caramelize a batch of onions on the weekend. That’s the most time consuming part of this particular recipe but we promise that they’re well worth the effort. Then, simply store the caramelized onions in the fridge and use as needed. Add to sandwiches, omelets and (of course) this fabulous flatbread.
We used store bought flatbread – which means you just need to add your toppings and give it a quick broil. Of course, if you feel the need to get all fancy and make your own homemade flatbread, then you do you. We promise it’s delicious either way.
Simple swaps
We think this recipe is fabulous as is but if you’re in a pinch, there are a few swaps you can make. If you can’t find flatbread at your local grocer (or in your freezer for that matter), naan bread or pizza crust are great alternatives.
Caramelized Onion, Mozzarella, California Prune, and Thyme Flatbread
Ingredients
For the Flatbreads
- 4 personal sized flatbreads
- 1 cup prepared caramelized onions divided, recipe follows
- 4 ounces fresh mozzarella torn
- 10 California Prunes diced small
- 1 TBSP fresh thyme leaves
- sea salt and coarsely ground black pepper to taste
For the Caramelized Onions
- 2 TBSP olive oil
- 8 TBSP butter
- 6 large yellow sweet onions sliced into thin half circles
- 3 sprigs fresh thyme
- coarse kosher salt
Instructions
- Preheat oven to broil. Toast the flatbreads, under the broiler on a sheet pan for 4 minutes or until toasted, flipping halfway through.
- Spread 1/4 of the caramelized onions over each toasted flatbread. Tear the mozzarella and place over the onions. Divide the prunes amongst the flatbreads and place the flatbreads under the broiler for for 4-6 more minutes until the cheese has melted and is beginning to brown.
- Sprinkle the flatbreads with fresh thyme, salt, and pepper to taste. Serve immediately.
To make the caramelized onions
- Preheat oven to 400F (205C) degrees.
- Warm the oil and melt the butter in a large stockpot or Dutch oven over medium-low heat. Add the onions to the pot and cover, cook for 20-25 minutes, stirring occasionally. Add the thyme sprigs, and turn the pan lid slightly ajar. Place the pot into the preheated oven for 1 hour, stirring occasionally to ensure the onions aren’t sticking or browning too much.
Notes
Nutrition
More quick + easy dinner ideas
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Our Pulled Chicken Sandwiches just taste like they’ve simmered for hours (thanks to the Instant Pot). Make the California Prune BBQ Sauce ahead of time (it keeps for up to a month in the fridge) and you’ll have dinner on the table in less than 30 minutes!
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Why order takeout when you can have Chicken Teriyaki Bowls on the table in under a half-hour? Since the chicken and broccoli both cook on a sheet pan, there’s less clean-up, too. What more could you ask for?
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