- Start out by making the caramelized onions. Heat 1 tablespoon of oil, and 1/2 tablespoon of butter (optional) in a saute pan. Add sliced onion and 1/4 tsp of salt. Cook on medium until onions are golden brown and soft. Stir frequently to prevent the onions from burning. This can take up to 20 minutes.
- To make the fig balsamic glaze place basalmic vinegar and fig jam in a pot. Simmer on medium-low heat until the liquid as reduced by about 1/3. You will know when the glaze is done if it coats the back of a spoon. Add a pinch of salt. The glaze will thicken as it cools so If you end up over-reducing the glaze don’t worry! You can add a little bit of water and reheat to get a nice syrupy consistency.
- Preheat oven to 400 degrees. Remove sausages from packaging and cut into thin slices. Prepare crusts as directed on package. If using premade crusts and want a crispier flatbread then place the crusts in the oven for a few minutes to crisp before adding the toppings. Brush the crusts with a very thin layer of oil. Add two teaspoons fig balsamic glaze to the caramelized onions, and mix until the onions are coated evenly. Evenly distribute the caramelized onions with fig balsamic on the crusts. Add mozzarella cheese, sliced pears, and sliced chicken sausage.
- Place each flatbread in oven for 10 minutes until cheese is melted and sausages have cooked through. Remove from oven and top with arugula, feta cheese, and more fig balsamic.