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Caramelized Onion and Grilled Vegetable Flatbread

Grilling pizza dough gives the flatbread crust a light and crispy texture with a hint of smoke from the grill.

20MinutesPrep Time
60MinutesTotal Time


  • 1 tbsp butter
  • 2 small onions, thinly sliced
  • 1/2 tsp each salt and pepper, divided
  • 1 eggplant, cut lengthwise in 1/4-inch thick slices
  • 1 zucchini, cut lengthwise in 1/4-inch thick slices
  • 1 red pepper, quartered
  • 1 clove garlic, minced
  • 2 tsp finely chopped fresh rosemary
  • 1/2 tsp dried oregano
  • 1 lb prepared pizza dough
  • 2 tbsp olive oil, divided
  • 1/2 cup Gehl’s Queso Blanco Cheese Sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp finely chopped fresh parsley


  1. Preheat oven to 400°F. Heat butter in large skillet set over medium heat; cook onions, and half of the salt and pepper for 5 minutes. Reduce heat to medium-low; cook, stirring often, for 30 to 35 minutes or until golden brown. Let cool completely; set aside.
  2. Meanwhile, preheat grill to medium-high; grease grate well. Toss together eggplant, zucchini, red pepper, garlic, rosemary, oregano, remaining salt and pepper, and 1 tbsp olive oil; grill for 3 to 5 minutes per side or until grill-marked and tender (make sure eggplant is tender; otherwise, it will have a chewy texture). Chop vegetables into 1-inch bite-size pieces.
  3. On a lightly floured surface, roll out dough into 1/4-inch thick rectangle. Brush each side with remaining olive oil.
  4. Grill dough for 2 to 3 minutes or until bubbles start to form and top and bottom are well-marked. Flip over; grill for 2 to 3 minutes or until bottom is well-marked. Transfer to baking sheet.
  5. Spread cheese sauce over dough. Scatter mozzarella, caramelized onions and grilled vegetables over top. Bake in oven for 5 to 8 minutes or until cheese starts to melt. Sprinkle with parsley.