Cactus Club Copycat Flatbread
Recipe type: Appetizer
Total time: 
Serves: 8-10
This delicious flatbread could also be served as a main course for two. All the toppings can be prepped and the flatbread assembled and covered in the fridge for up to a day before baking. Just reserve some fresh arugula to top the bread after baking. As an appy, it will serve 8-10.
  • 1 Tbsp olive oil or butter
  • 1 onion, thinly sliced
  • ½ teaspon salt
  • ¼ teaspoon sugar
  • 2 flatbreads, store-bought or homemade
  • 2 Tbsp pesto or pizza sauce
  • 10 grape tomatoes or cherry tomatoes, halved lengthwise or quartered
  • Small handful of arugula or mixed greens, plus a bit more for garnish
  • 75 g regular or herbed soft goat cheese
  • ⅛ cup balsamic reduction (see note)
  1. Preheat oven to 425 degrees (or heat grill - these can also be done on the barbecue at a slightly lower heat).
  2. Caramelize onion: in small saucepan, heat oil or butter over medium heat. Add onion, salt and sugar. Stir to combine, then reduce heat to medium low and let cook for 12-15 minutes, stirring occasionally, until onions are very soft and golden. Add tomatoes and arugula to pan and stir for 1-2 minutes, until arugula is wilted. Remove from heat.
  3. Put flatbreads on large cookie sheet. Spread 1 Tbsp of pesto or pizza sauce on each flatbread (it will be quite thin). Top each flatbread with half the onion mixture. Crumble goat cheese evenly over the toppings, then drizzle lightly with balsamic reduction.
  4. Bake for 8 minutes, remove from oven and top with additional fresh arugula, another light drizzle with balsamic reduction and a bit of fresh ground pepper.
  5. Cut each flatbread into 4-5 slightly diagonal slices with a pizza cutter. Serve immediately.
If you don't have balsamic reduction, it is easy to make your own. Combine ⅓ cup balsamic vinegar and 1 Tbsp honey or brown sugar in a small saucepan. Bring to a gentle simmer and let cook until reduced by about half, stirring occasionally. When sauce coats the spoon you are stirring with, it's thick enough. Remove from heat. It will thicken a bit further as it cools.
Recipe by Hidden Ponies at