This flatbread pizza came about one fine evening when I had no meat in the fridge and just tons of pita bread in my freezer. You can probably guess that I’m Pakistani by taking a quick peek into my freezer. It puts the bread section of the grocery store to shame.
I drizzle the flatbread with honey and my, oh my, do the flavors sing together beautifully! Honey makes all the difference in the world. When used sparingly, it brings out the caramelized onion even more and the chilli flakes add the perfect amount of heat. Please ogle at this charred edges for reassurance!
- 2 Pita bread
- 1 large onion
- 1 cup cheese (any favorite works)
- Drizzle of honey
- Crushed chilli flakes
- Turn on the oven to BROIL.
- Slice a large onion thinly and cook in a pan with a touch of oil on medium heat until brown and caramelized, about 6-7 minutes.
- Next, toast the pita bread. I like to toast it directly on the stove so the bottom crisps up. This step is important if you like a slightly crispy flatbread.
- Next, divide the caramelized onion evenly between the two pita breads.
- Top with cheese and cilantro leaves. You can use cheddar or mozzarrella. I use a combination of both.
- Stick the flatbreads under the broiler directly on the first rack. Let the cheese brown and bubble for about 4-5 minutes. Keep an eye on it; the broiler can burn the flatbread if you're not attentive.
- To serve, slice the flatbread into quarters, drizzle with honey, sprinkle some chilli flakes and fresh cilantro. YUMO!