Goat Cheese Flatbread

Start the onions. Peel, halve, and slice the onions. Put them in a frying pan on low heat with 2 tablespoons olive oil, a sprinkle of salt, and crushed red pepper – as much as you like. Stirring occasionally, allow them to caramelize for about 45 minutes. Add water to the mixture as it cooks to keep the onions soft, about 3 tablespoons at a time.

Meanwhile, brush the tortillas on both sides with the rest of the olive oil. Heat another skillet to medium heat and lightly brown tortillas 2-3 minutes on each side. Set browned tortillas, in one layer onto baking sheets.

Prepare other toppings. Grate mozzarella, crumble goat cheese, toast pine nuts (just toast them for a few minutes in a dry skillet over medium heat, if you decide to use them), chop olives, sundried tomatoes, and fresh herbs (if using).

When the onions are soft and golden brown, assemble the flatbreads.

First, preheat broiler to high.

Divide onions evenly over all tortillas and spread them to the edges. They should be very soft. Top the onion layer with sundried tomatoes and optional olives and pine nuts. Then sprinkle mozzarella and goat cheese evenly over flatbreads.

Broil on high for 3-6 minutes until cheese is bubbly.

Remove from oven and sprinkle with herbs, if using. Let cool for one minute and slice into wedges.

Serve with salad for a light dinner, as an appetizer, or with lots of optional toppings as a fun entertainment option – make a flatbread bar!