Roasted Fig and Onion Flatbread
Roasted Fig and Onion Flatbread

This Recipe

  • Skill Level: Beginner
  • Serves: 8
  • Start to Finish: 20 minutes
  • Prep: 5 minutes
  • Cook: 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 204
  • 442mg Sodium
  • 20g Carbs
  • 3 Fiber
  • 12g Fat
  • 3g Saturated Fat
  • 6 Sugars
  • 6 Protein
  • 79mg Calcium
  • 1mg Iron

A little pan-sear and some love is all it takes to make this quick holiday-inspired dish. It’s a fabulous one when you’re slim on time but need to serve up something to impress those guests. By keeping the rest of the ingredients lean, you can splurge on oh-my-goodness Gorgonzola.


  • 1 tablespoon extra-virgin olive oil, divided
  • 1 medium yellow onion, halved and thinly sliced
  • 2 semi-ripe and firm Bartlett or Bosc pears, halved, cored, and thinly sliced
  • 4 2-ounce Italian flatbreads or pitas
  • 1/2 teaspoon sea salt
  • 1/2 cup roughly chopped walnuts
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup basil leaves, stacked and thinly sliced crosswise



1. Heat 2 teaspoons olive oil in a large skillet over medium heat. Add onions and pears and cook, stirring occasionally, until golden brown and juicy, about 3 to 4 minutes. Turn off the heat and set the pan aside.
2. Heat a nonstick-ridged cast iron grill pan over medium-high heat. Cook flatbreads on both sides until grill marks appear. Transfer to a platter and brush one side with remaining 1 teaspoon olive oil and sprinkle with salt. Top with walnuts, Gorgonzola, and basil. Cut into quarters and serve warm.

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