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Gluten-Free Pear & Prosciutto Flatbread

This sweet and tangy pear & prosciutto flatbread, topped with caramelized onions and goat cheese over a warm honey bourbon barbecue sauce, is perfect to enjoy as a meal or as an appetizer.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer, Main Course
Servings 4 servings


  • 1 gluten-free flatbread I used O'Doughs brand
  • 2 onions thinly sliced
  • 2 tbsp butter or olive oil
  • 1 cup your favourite gluten-free barbecue sauce
  • 2 tbsp honey
  • 1-2 tbsp bourbon to taste
  • 1-2 fresh pears sliced
  • prosciutto sliced
  • goat cheese
  • 1/4 cup mango chutney if desired to drizzle over finished flatbread


  • In a large skillet, heat butter over medium heat until melted and sizzling.
  • Add onion slices to skillet with a pinch of salt. Stir often and cook until tender and golden in colour, about 20 minutes. Remove from heat.
  • Preheat oven to 400 degrees F.
  • In a small saucepan, warm BBQ sauce, honey, and bourbon over low heat.
  • Place flatbread on a baking sheet and brush with the BBQ sauce mixture. Top with prosciutto, caramelized onions, and crumbled goat cheese.
  • Bake approximately 15 minutes, or until toppings are beginning to brown and flatbread is crispy.
  • If desired, warm the mango chutney in a microwave safe container or small saucepan and drizzle over finished flatbread before serving.
  • Cut into slices and enjoy.