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Carmelized Onion & Goat Cheese Flatbread


Here’s a delicious and creative recipe that makes the most of Meyer lemon extra virgin olive oil and fig balsamic vinegar: a Caramelized Onion and Goat Cheese Flatbread. This dish balances the bright, citrusy notes of the Meyer lemon olive oil with the rich, sweet-tangy depth of the fig balsamic vinegar, paired with creamy goat cheese and peppery arugula. It’s perfect as an appetizer or a light meal and is both simple to prepare and impressive to serve.

Products Used: Meyer Lemon Extra Virgin Olive Oil & Fig Balsamic Vinegar
Ingredients
Instructions
  1. Caramelize the Onions
    Heat 2 tablespoons of Meyer lemon extra virgin olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-30 minutes until the onions are soft, golden brown, and caramelized. The Meyer lemon olive oil infuses a subtle citrus flavor into the onions as they cook. Set aside once done.
  2. Prepare the Oven
    Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it heats to ensure a crisp crust. Otherwise, a baking sheet will work fine.
  3. Assemble the Flatbread
    On a piece of parchment paper, roll out the dough into a thin, roughly 12-inch round or rectangular shape. Brush the surface with 1 tablespoon of Meyer lemon olive oil, giving it a bright, aromatic base. Evenly spread the caramelized onions over the dough, then sprinkle the crumbled goat cheese on top.
  4. Bake
    Transfer the flatbread (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the goat cheese is slightly melted.
  5. Dress the Arugula
    While the flatbread bakes, toss the arugula with a drizzle of Meyer lemon olive oil (about 1 teaspoon) and a pinch of salt. This enhances the arugula’s peppery bite with a hint of citrus.
  6. Finish and Serve
    Remove the flatbread from the oven. Immediately top it with the dressed arugula, then drizzle 2-3 tablespoons of fig balsamic vinegar over the entire flatbread. The fig balsamic adds a sweet, tangy finish that complements the creamy goat cheese and savory onions. Slice and serve warm.
Why This Works
The Meyer lemon olive oil brings a fresh, citrusy lift to the dough and onions, while the fig balsamic vinegar provides a rich, fruity contrast that ties everything together. The combination of textures—crisp flatbread, soft onions, creamy cheese, and tender arugula—makes every bite delightful. This recipe is versatile, flavorful, and lets the unique qualities of both ingredients shine without being a salad.
Enjoy your flatbread!

 


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