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Balsamic Onion, Pancetta and Arugula Naan Flatbread Recipe

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This recipe for Balsamic Onion, Pancetta and Arugula Naan Flatbread is from Taste of JWS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package frozen plain Naan bread (Trader Joe’s is my favorite)
1 Cup Balsamic glazed onions (recipe below)
10-12 oz. Baby swiss cheese (sliced or grated) or another very mild white cheese
4 T Diced Pancetta
1 Cup (approx) Arugula leaves (used after baking, before serving
Directions:
Directions:
Preheat oven to 400 degrees
Arrange 4 Naan bread pieces on cooking sheet.
Arrange thin layer of balsamic onions, divided evenly, on each piece of Naan. Cover with sliced or grated baby swiss cheese.
Sprinkle 1T diced pancetta over each flatbread.
Bake at 400 for +/- 30 minutes, until cheese is bubbly, starting to brown
and Naan is crisp on sides and bottom.

Remove from oven and arrange Augula over each flatbread and allow it to rest for a moment before cutting and serving.



Balsamic Glazed Onions

2 Medium Red onions, sliced into ˝ inch strips
1 small clove garlic (optional)
1 T olive oil
2 T butter
2-3 T sugar (to taste)
˝ Cup Balsamic vinegar
Salt to taste

Heat oil in large skillet and add sliced onions. As onions begin to soften, add butter, sugar and balsamic vinegar and turn frequently. This mixture can simmer on the stove for up to 45 minutes to 1 hour; until onions are caramelized, sweet, and nearly spreadable. Use for above recipe, or freeze for later use. I usually double this recipe and freeze half for a quick future party favorite.

 

 

 

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