• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium heat. Add onion, 1⁄2 tsp sugar (1 tsp for 4), and salt. Cook, stirring occasionally, until tender and browned, 8-10 minutes. • In the last minute of cooking, add 1 TBSP water (2 TBSP for 4) and stir until onion is jammy. Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, halve, core, and thinly slice pear. Roughly chop walnuts.

• Place flatbreads on a baking sheet and bake on top rack until lightly toasted, 5-7 minutes. (For 4 servings, divide between two baking sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)

• While flatbreads toast, heat a drizzle of oil in pan used for onion over medium- high heat. Add pear and cook until softened and slightly browned, 2-3 minutes per side.

• In a large bowl, toss arugula with half the balsamic glaze. Season with salt and pepper to taste.

• Remove flatbreads from oven and set broiler to high. • Carefully top flatbreads with blue cheese dressing, onion, Italian cheese blend, pear, walnuts, and as many chili flakes as you like. • Return to top rack and broil until cheese is melted, 2-3 minutes (for 4 servings, broil in batches).

• Drizzle flatbreads with as much remaining balsamic glaze as you like. Top with salad and cut into pieces. • Divide between plates and serve.