Servings: Serves 6-8
1 flat bread or pizza crust, approximately 10 x 15 inches
3 ounces grated mozzarella cheese
5 ounces Boursin cheese
1 -2 tablespoons olive oil
2 large yellow onions, sliced
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon freshly ground pepper
1 teaspoon sugar
2 roma tomatoes, very thinly sliced, about 1/8 inch
3 ounces arugula leaves
Preheat the oven to 425ºF.
Heat the olive oil in a sauté pan over medium heat. Add the onions, salt, and pepper, and sugar. Reduce heat to low. Cook for 20-30 minutes, stirring occasionally. Onions should be a deep golden brown and very soft.
Cool. Sprinkle the grated mozzarella over the flatbread. Spread the cooled onions evenly over the flatbread.
Top with the sliced tomatoes. Crumble the Boursin evenly over the tomatoes.
Bake at 450F for 8-10 minutes, or until the Boursin cheese has melted and the flatbread is heated through.
Slice flatbread into desired portions. Toss arugula with olive oil, salt and pepper. Pile on top of hot flatbread.