Ingredients
- 2 tablespoons olive oil
- 2 cups thinly sliced red onion
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons sugar
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 medium naan bread
- 2 tablespoons honey, divided
- 1 small ripe pear, cored and thinly sliced
- ⅔ cup crumbled Gorgonzola cheese, divided
- Chopped rosemary for garnish
Directions
- In a medium skillet over medium, heat the oil. Add the onion and garlic. Cook and stir until the onion is clear and garlic is golden, about 6 minutes. Stir in balsamic vinegar and sugar. Cook an additional 3 to 5 minutes, stirring occasionally, until mixture is thickened.
- Heat grill to 350°F.
- Drizzle 1 tablespoon honey on each flatbread. Divide onion mixture and pear slices between flatbreads. Sprinkle 1/3 cup of Gorgonzola cheese on each flatbread.
- Place on grill and cook 12 to 14 minutes.
- Remove from grill and sprinkle with rosemary if desired. Cut into 8 slices.
Serves: 16
