Peach and Goat Cheese Flatbread

Ingredients

• ⅔ cup balsamic vinegar
• 2 teaspoons packed brown sugar
• 1 box Betty Crocker Gluten Free pizza crust mix
• 2 tablespoons canola oil
• 2 cups thinly sliced peeled peaches (3 to 4 medium peaches)
• ½ small red onion, thinly sliced (about ⅓ cup)
• ½ cup crumbled gluten-free goat cheese or gluten-free blue cheese (4 oz)
• 1 cup baby arugula leaves
• Salt and pepper to taste, if desired

Instructions

1. 1Combine the balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring the mixture to a simmer and cook for 12 to 16 minutes until it reduces by half to yield about 3 tablespoons. Set it aside to cool to room temperature.
2. 2Preheat the oven to 425°F (or 400°F if using a dark or nonstick baking sheet). Coat a 15x10x1-inch pan with cooking spray or shortening.
3. 3Prepare the pizza crust dough according to the package directions using the egg, water, and oil. Transfer the dough to the prepared pan. Rub 1 tablespoon of canola oil on your hands and press the dough out evenly to the edges. The oil prevents the sticky dough from clinging to your fingers.
4. 4Brush the remaining 1 tablespoon of canola oil evenly over the top of the pressed dough.
5. 5Bake the crust for 6 to 7 minutes until the edges just begin to brown. Remove the pan from the oven and arrange the sliced peaches and red onion evenly over the partially baked dough.
6. 6Return the pan to the oven and bake for another 10 to 12 minutes until the edges turn golden brown. Take the flatbread out and immediately scatter the goat cheese and arugula over the top. Drizzle the cooled balsamic reduction over the flatbread and season with salt and pepper.

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