Step 1

Heat olive oil in a medium skillet over medium-high heat. Add sliced onions and cook until softened and slightly browned, about 5 minutes. Lower heat to medium, add sugar, salt, pepper and a little water to onions and continue to cook until onions are very soft and caramelized, 30-35 minutes, adding more water to onions as needed to keep them from burning. Once onions are very soft and dark brown add balsamic and cook until all water has evaporated. Set onions aside.

Step 2

Preheat oven to 400 degrees Fahrenheit. Lightly spray or line a baking sheet with parchment and set aside.

Step 3

Prepare your flatbread crust according to package instructions. The Bob's Red Mill Gluten-Free Flatbread Mix that I used for this recipe is ready for the oven in only 5 minutes!

Step 4

Form two round flatbreads on your prepared baking sheet and sprinkle each with a little salt, cracked black pepper and red pepper flakes. Par-bake flatbread crusts in preheated oven for 5 minutes.

Step 5

Meanwhile, thinly slice your pear. Remove flatbread from oven and top with sliced pears, caramelized onions and torn brie cheese pieces.

Step 6

Bake flatbreads for 10 minutes, until golden brown and cheese is melty. Top each flatbread with fresh arugula and a drizzle of honey. Enjoy!