Peach, Blackberry and Brie Flatbread Pizza

 


1 flatbread premade flatbread

1-2 tablespoons extra virgin olive oil

4 ounces of brie, thinly sliced

¼ cup caramelized onions

¼ cup blackberries

1 peach, stone removed and thinly sliced

1 cup fresh arugula, chopped

1 teaspoon honey


Caramelized onions:

1 tablespoon extra virgin olive oil

2 tablespoons butter

2 yellow onions, cut into ¼ inch thick slices

1 teaspoon salt


In a large nonstick pan, heat extra virgin olive oil and butter on medium heat.  

Once the butter is melted, add onions and salt and cook, stirring often until the onions have softened.  This will take 10-15 minutes. 


Spread the onions into a single layer and cook for another 30 to 40. If the onions are browning too quickly, add a tablespoon of water to stop the browning so that they will continue to carmelize.


Spoon caramelized onions into a bowl until you’re ready to use.


Preheat the grill to medium heat.


Brush flatbread with extra virgin olive oil. Spoon caramelized onions evenly over the flatbread. Top with slices of brie, peaches and blackberries. 


Grill with the top closed for 6-8 minutes or until the brie slightly melts and the bread is golden brown.


Take flatbread off the grill and place it on a cutting board.  Sprinkle chopped arugula over the top and drizzle with honey.  Cut and serve immediately.

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