Pizza.  Can’t live without it zyban smoking.

This flatbread is a fantastic recipe, perfect to make as an appetizer for any dinner party or cocktail party.  It’s one that everyone will love – fresh and flavorful.  Just don’t be surprised with the plates are licked clean.

This recipe was inspired by the pool bar we frequented at the FontaineBleau in Miami while we were there for my bachelorette party.  Yum!  Great on a hot summer day or even a cozy winter day.


  • 1 uncooked pizza dough
  • 4 tomatoes, sliced thin
  • Arugula
  • 2 onions, sliced thin (not chopped)
  • Burrata or fresh mozzarella, sliced thin
  • Reduced balsamic glaze
  • Extra virgin olive oil
  • Salt & pepper
  • Crushed red pepper


Preheat the oven to 450 degrees.  Lay the tomato slices on a baking sheet and drizzle with a little olive oil, salt, and pepper.  Cook in the oven for about 15-20 minutes until concentrated and caramelized, but not burnt.

In a sauté pan, sauté the onions in a tablespoon of olive oil low and slow for at least 20 minutes until really nicely caramelized.  Also season with salt and pepper.

Preheat the grill on high – about 500 degrees.  Spray the grill with PAM or olive oil (be careful!).  Stretch out the pizza dough as thin as possible and cook on the grill for about 5 minutes or less until golden brown.  Take off the grill and put on a pizza pan.  Drizzle with a light layer of olive oil.

Layer on the roasted tomato slices, cheese, caramelized onions, and sprinkle with fresh arugula.  Drizzle with another bit of olive oil, salt, pepper, and crushed red pepper.  Finally, drizzle some balsamic reduction to taste.  Cut into small, appetizer slices and serve!

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