This easy flatbread is made extra delicious with onions, gorgonzola, and a balsamic glaze finish. It can also be gluten-free friendly. Serves 4 12 ounces pizza dough, homemade or store-bought, or naan Oil 1 small red onion, sliced 1 medium pear, thinly sliced 1/4 cup crumbled gorgonzola 1/4 cup chopped walnuts Arugula For the Balsamic Glaze 1 cup balsamic vinegar 1/4 cup brown sugar or coconut sugar Preheat oven to 400 degrees F and line a baking pan with parchment paper. If using pizza dough, pre-bake the rolled-out dough for 10 minutes. Make the balsamic glaze: In a small saucepan, bring the vinegar and sugar to a boil; reduce to a simmer and stir frequently until mixture has reduced by half. The mixture is done when glaze coats back of spoon. Remove from heat and let cool before transferring to a jar. Meanwhile, heat a medium skillet over medium heat. …