Pear & Fig & Caramelized Onion Flatbread

pear fig flatbread

We are getting a little anxious for spring and summer to arrive here in Minnesota…  When it does, we fire up the Weber regularly.  When I got over my fear of the grill (I was sure I’d blow up the house) I started grilling everything!

Our favorite go-to griller?   It’s flatbread, hands down!

{First, a note about grilling:  If you’re a charcoal purist, forgive me, but for “Grilling 101” I needed the heat control of gas.  Speaking of heat control, you’ve probably already figured out not to get too close to your subject to peek for doneness.  I’ve been known to melt my mascara just enough to threaten sealing my eyes shut.  Anyway, I hope to move up to charcoal someday, but right now, I just light a charcoal-scented candle to create the ambiance.  I’m kidding about the candle.  Kind of.*}

Back to the pear & fig flatbread…

This works well as an appetizer for several or an entree for one.  I’ve experimented with flavor combos for awhile, and I think I’ve landed on my favorite.  But feel free to experiment with tweaks to the toppings based on your tastes – that’s part of the fun!

A couple of notes…

If you can get fresh figs, by all means do.  But if they’re out of season, thinly sliced dried ones work just fine – they’re just not as pretty.

If you make the crusts in advance {here’s a post on those}, and keep caramelized onions on hand {make big batches and freeze them!}, all you have to do for this pizza, prep-wise, is slice the pear and the figs, and build your tasty creation.

I like to serve the flatbread on individual cutting boards.  They make for a creative and fun presentation.  Mine are from Totally Bamboo and I got them on Amazon.

Pear & Fig & Caramelized Onion Flatbread
  • Pizza Crusts (see notes below)
  • 1 Tbs fig spread (such as Dalmatia)
  • 1 ripe pear (I like Anjou or Bosc), peeled, cored and sliced thin
  • ½ cup caramelized onions (see notes below)
  • 5 dried figs, sliced thin
  • ¼ cup Gorgonzola cheese crumbles
  • freshly ground pepper
  • Kosher salt
  • fresh thyme
  • Balsamic Vinegar (optional)
  1. Prepare pizza crust according to directions.
  2. Preheat oven to 425.
  3. Spread a thin layer of fig spread on pizza crust. Arrange pear slices, caramelized onions and figs over top. Sprinkle with cheese. Sprinkle with a pinch of salt and pepper.
  4. Place pizza directly on oven rack, and bake until cheese melts and ingredients are heated through, about 8 minutes.
  5. Sprinkle with fresh thyme and drizzle with a little balsamic vinegar if desired.
  6. Pizza crusts: You can buy prepared crusts in the deli or dairy section of your grocery store. If purchasing dough, prepare according to package directions. I make grilled pizza crusts in advance and use those. That recipe is below.
  7. Caramelized onions: Thinly slice one large onion. Heat 1 Tbs. olive oil in skillet over medium high heat. Add onions, and stirring frequently, cook until softened and beginning to brown. You can also grill onions, or spread on a baking sheet and cook in 400 degree oven, stirring frequently, for about 20 minutes. Onions not used in this recipe freeze really well, or make a great addition to soups or pastas.


I like the Dalmatia fig spread, but there are other brands available. This one is usually found in the deli section with the finer cheeses and crackers.

Grilled Pizza Crusts
  • 1½ cups warm water (110 degrees)
  • 2¼ tsp yeast (or one yeast packet)
  • ½ tsp sugar
  • 3½ all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp kosher salt
  • 3 tsp olive oil
  1. Proof yeast with water and sugar in mixing bowl. Add flour, salt and oil and knead until smooth - about 6 minutes. Place in greased bowl, cover and let rise until doubled, 1½ - 2 hours.
  2. Cut dough into 8 equal pieces. Lightly brush eight 9-inch squares of parchment with oil. Flatten each piece of dough on parchment to create 8 rounds. Press out to desired thickness. Lightly brush tops with oil. Let sit at room temperature for 5 - 10 minutes.
  3. Prepare grill. Grill ONE side of crust until lightly browned with grill marks. Remove from grill and let cool.
  4. Build pizza on grilled side of dough. Return pizzas to grill (raw side down) and cook until done.


* … Re. the grill-scented candle:  I wouldn’t rule it out.  I’ve given the “gunpowder”-scented candle as a gift to my fellow gun-toting friends.  The folks at the Man Candle company haven’t introduced a grill-scent yet, but you might send them a suggestion!


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