- 4 – 8” Grilled Flatbread Pizza Shells *See note
- 20 Medjool dates, pitted and sliced into 1/4” strips
- 8 slices crispy bacon, rough cut
- 1 1/2 cups yellow onion, cut into small pieces
- 1 1/2 Tbl butter
- 3 1/2 Tbl avocado or extra virgin olive
- 1 tsp sugar
- 2 cups feta, crumbled
- 1 heaping cup of baby arugula (taste for bitterness)
- Honey for drizzling
- Preheat oven to 400F, rack in the middle.
- Place the flatbread pizza shellson a baking sheet.
- In a medium skillet over medium heat add the butter and 1 1/2 Tbl of oil.
- When the butter begins to bubble slightly, add in the onions and gently mix around to coat.
- Cook for ~5 minutes stirring often.
- Add in the sugar and stir.
- Cook for another 9-15 minutes or until the onions become soft and start to slightly turn to a caramel color. Watch your heat so they don’t burn.
- Add in the date slices and give a stir coating the dates with the liquids from the onions, butter and oil. If it’s dry add in a tsp or so of oil and mix.
- Cook for ~3-5 minutes or until the dates become a bit more soft and the onions have started to caramelize. There really shouldn’t be much (if any) liquid in the pan. It should be wet/tacky to the touch but there should be no liquid swimming around.
- Evenly divide the onion date mixture on top of each pizza leaving a 1/2” edge all the way around.
- Add the bacon and feta on top.
- Bake for 8 minutes.
- Remove from the oven and plate.
- Garnish each pizza with some of the baby arugula and then drizzle with honey (about 1-2 Tbl each pizza). If the arugula is bitter I’ll tend to add a bit more honey.
If you didn’t have pre-made flat bread pizzas you could easily make this using my Best Pizza Dough. Follow those baking instructions on how to bake the pizza but use this recipe to make the onion date mixture and how to top the pizza before baking and after.