Honey Roasted Pear, Caramelized Onion & Brie Flatbread

  • 4-6 SERVINGS
Find us in the bakery or deli


  • 2 large sweet onions
  • 2 tbsp unsalted butter, divided
  • 2 Stonefire Original Naan
  • 1 tbsp honey, slightly warmed
  • 8 oz triple cream brie cheese, rind removed
  • 1 pear, firm but ripe
  • ½ tsp chopped fresh thyme
  • A few grinds of cracked black pepper
  • Kosher salt, as needed


  • The caramelized onions can be prepped ahead of time if desired, and refrigerated until needed. Thinly slice the onions. In a large nonstick skillet over medium heat, add 1 tablespoon of butter. Once sizzling, add the onions and season with a pinch of salt.
  • Allow the onions to cook, stirring occasionally, for approximately 30 minutes or until deep golden brown and caramelized. A few tablespoons of water at a time can be added to the skillet if the onions begin to stick. It will help deglaze the pan and redistribute the sugars. Just continue cooking until the water evaporates; repeating in another few minutes if necessary.
  • Preheat the oven to 350° F. On a lined heavy duty baking sheet, arrange the naan. Spread a thin layer of honey over the tops, then pinch of chunks of the brie cheese and distribute evenly.
  • Add the caramelized onions in an even layer over both naan.
  • Next, add the thin slices of pear. Sprinkle with thyme, cracked pepper and a pinch of salt. Dot the pears with the remaining butter.
  • Bake the naan for 10 to 15 minutes, or until the brie melts and the pears have softened. Allow to cool slightly until safe to handle.
  • Transfer the baked naan to a cutting board and slice into wedges for serving! Serve warm or at room temperature, lightly drizzling with some additional honey if desired.

Recipe by Kitchenista Diaries

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