Goat Cheese Recipe

Slice onions

Peel and cut onions in half top-to-bottom, then slice thinly into half-moons so you have about 2 cups of sliced onions.

Heat a large skillet over medium-low heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts and foam subsides, add the sliced onions and 1/4 teaspoon salt. Stir to coat.

Cook onions gently over medium-low to medium heat, stirring every 2–3 minutes so they brown evenly. After about 10–15 minutes they will soften; if they begin to stick, add 1 tablespoon water to deglaze. Sprinkle 1/2 teaspoon sugar over the onions to promote even caramelization.

Continue cooking another 10–15 minutes until onions are deeply golden-brown and sweet, lowering heat if they brown too quickly. If onions look dry, add up to 1 tablespoon water. In the last minute, stir in 1 teaspoon sherry or 1 teaspoon balsamic vinegar (optional) to deglaze and add brightness. Remove from heat and set aside to cool slightly.

Cook the bacon: place 4 slices bacon in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisp (about 8–10 minutes). Alternatively, bake on a sheet at 400°F (200°C) for 12–15 minutes until crisp. Drain on paper towels and let cool, then crumble into bite-size pieces.

Prepare goat cheese: in a small bowl, crumble 6 oz goat cheese. If you prefer a spreadable consistency, stir in 1/4 cup ricotta until smooth but still slightly textured. Taste and add a small pinch of salt only if needed (goat cheese is already tangy).

Preheat the oven to 475°F (245°C) and place a pizza stone or an inverted baking sheet on the middle rack while the oven heats. If using a grill, preheat to high.

Prepare the flatbread: brush both sides of the flatbread lightly with 2 tablespoons olive oil, concentrating around the edges for crisping. Sprinkle 1 teaspoon fresh thyme leaves (optional) over the top area and a crack of black pepper.

Par-bake the flatbread for 4–6 minutes on the hot stone or pan until it just begins to firm and get light golden spots (this prevents a soggy bottom once toppings are added). Remove from oven.

Spread the goat cheese mixture evenly over the par-baked crust, leaving a 1/2-inch border. Distribute the caramelized onions in an even layer on top of the goat cheese.

Scatter the crumbled bacon evenly over the onions. Finish with a light sprinkle of flaky sea salt (about 1/4 teaspoon) and a few grinds of black pepper.

Return the topped flatbread to the oven and bake 6–8 minutes more, until edges are crisp and cheese is warmed (goat cheese will soften but not fully melt). If you like more browning, broil 1–2 minutes — watch carefully to avoid burning.

Remove from oven, let rest 2 minutes, then slice into 6–8 pieces. Optionally garnish with a few extra fresh thyme leaves and a light drizzle of good olive oil or a few drops of aged balsamic.