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1
Start the onions.
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2
Peel, halve, and slice the onions.
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3
Put them in a frying pan on low heat with 2 tablespoons olive oil, a sprinkle of salt, and crushed red pepper as much as you like.
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4
Stirring occasionally, allow them to caramelize for about 45 minutes.
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5
Add water to the mixture as it cooks to keep the onions soft, about 3 tablespoons at a time.
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6
Meanwhile, brush the tortillas on both sides with the rest of the olive oil.
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7
Heat another skillet to medium heat and lightly brown tortillas 2-3 minutes on each side.
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8
Set browned tortillas, in one layer onto baking sheets.
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9
Prepare other toppings.
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10
Grate mozzarella, crumble goat cheese, toast pine nuts (just toast them for a few minutes in a dry skillet over medium heat, if you decide to use them), chop olives, sundried tomatoes, and fresh herbs (if using).
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11
When the onions are soft and golden brown, assemble the flatbreads.
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12
First, preheat broiler to high.
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13
Divide onions evenly over all tortillas and spread them to the edges.
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14
They should be very soft.
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15
Top the onion layer with sundried tomatoes and optional olives and pine nuts.
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16
Then sprinkle mozzarella and goat cheese evenly over flatbreads.
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17
Broil on high for 3-6 minutes until cheese is bubbly.
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18
Remove from oven and sprinkle with herbs, if using.
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19
Let cool for one minute and slice into wedges.
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20
Serve with salad for a light dinner, as an appetizer, or with lots of optional toppings as a fun entertainment option make a flatbread bar!
