1 large yellow onion, thinly sliced
1 tablespoon butter
1 teaspoon salt
2 flatbreads or pieces of Naan
1 tablespoon olive oil
3/4 cup smoked gouda, shredded
8 slices Jones Dairy Farm Canadian Bacon, sliced into thin strips
1 peach, thinly sliced
1/4 cup gorgonzola, crumbled
2 tablespoon pecans, chopped
1 teaspoon fresh thyme, chopped fine
Pinch of salt and pepper
1 cup arugula
Melt butter over medium heat in cast iron skillet or sauté pan, add onions and salt. Cook over medium heat for approximately 30-45 minutes, stirring occasionally, until onions are deep brown. Allow to cool slightly.
Preheat grill to high heat, approximately 450˚F.
Brush flatbreads with olive oil and sprinkle with gouda. Layer Canadian Bacon, peaches and caramelized onions onto bread. Top with gorgonzola, pecans and fresh thyme; sprinkle with a pinch of salt and pepper.
Place flatbreads on pre-heated grill and close cover. Grill for 2-4 minutes, watching closely, until shredded cheese is melted and bubbly, and bottom begins to char.
Remove flatbreads from grill and top with arugula. Allow to rest for 2 minutes, then slice and enjoy.