I have dinner solo at least a couple times every week. Since Chris is a bartender, our schedules are a bit unconventional. Although I prefer having dinner together, I’ve learned to embrace these nights to myself and use them to recharge my little introvert heart. Part of that involves making sure I always eat well. Because, why not? And, because, hell, life is short! I used to always (and still do on occasion) use these days as an excuse for take-out. That is, until I discovered the magic of a good flatbread. On my solo dinner nights, the vibe I usually go for is low-stress and this flatbread is exactly that. The beauty of it is that it looks and tastes like I really put in some effort and I love it for that reason.
Let’s break it down. First, you’ve got whole grain naan. You can make your own, but I find store-bought naan perfectly fine for my purposes. The base (or sauce) I like to use is a stand-out and staple in my kitchen. I always, always keep red pepper jelly on hand. If you haven’t tried red pepper jelly, I suggest you run (don’t walk) to your nearest grocer and grab a jar immediately. It is sweet with a subtly pronounced kick of red pepper making it the perfect preserve to sauce your flatbread. Next, there’s mozzarella and goat cheese crumbles. Goat cheese and red pepper jelly go together like a dream. Finally, you top it all with lemony arugula and caramelized onions. As I gaze at my creation, I am always in awe at how quickly it comes together. I legit feel like a queen with this meal because not only is it downright scrumptious, it’s also pretty easy on the eyes. I hope you love it as much as I do.
Preheat your oven to 400 degrees.
Slice half of one red onion into thin rings. Add the onions to the skillet with a generous coating of olive oil and increase the heat to medium-high. Stir consistently and cook until they begin to turn golden brown and soften, about 5 minutes. Add about a tablespoon of balsamic vinegar with a pinch of salt and continue cooking until the onions are soft and caramelize, about 5 minutes longer. Set aside.
In a small bowl, squeeze the juice of about half a lemon over your arugula and toss lightly. Set aside.
Drizzle flatbread with 1 TBSP of olive oil and place directly on oven rack for about 3 minutes. It will heat and brown a little at this stage.
Remove the flatbread from the oven and begin topping. Spread the base with red pepper jelly. Then add shredded mozzarella and goat cheese crumbles.
Return to oven and broil until cheese begins to brown to desired level.
Finally, add the caramelized onions and arugula to the top.
Red Pepper Jelly & Goat Cheese Flatbread
Whole Grain Naan
Red Pepper Jelly
Goat Cheese Crumbles
Shredded Mozzarella
1 TBSP Olive Oil
½ of One Red Onion
1 TBSP Balsamic Vinegar
Juice of half a lemon
1 Cup Baby Arugula