Carmelized Onion & Date Pizza with Pear Sage Drizzle


  • 4 – 8" flatbread shells or pizza crust
  • 20 Medjool dates, pitted and sliced into 1/4” strips
  • 8 slices crispy bacon, rough cut
  • 1 1/2 cups yellow onion, cut into small pieces
  • 1 1/2 tablespoon butter
  • 3 1/2 tablespoon avocado or extra virgin olive
  • 1 teaspoon sugar
  • 2 cups feta, crumbled
  • 1 heaping cup of baby arugula
  • Do Well Brands Pear Sage Mixing Syrup for drizzling


  1. Preheat oven to 400F, rack in the middle.
  2. Place the flatbread pizza shells on a baking sheet.
  3. In a medium skillet over medium heat add the butter and 1 1/2 tablespoon of oil.
  4. When the butter begins to bubble slightly, add in the onions and gently mix around to coat.
  5. Cook for 10-15 minutes stirring often until the onions become soft and start to lightly brown. Keep an eye on the heat so they don’t burn.
  6. Add in the date slices and give a stir to coat the dates. If it’s dry add in a teaspoon of oil and mix.
  7. Cook for ~3-5 minutes or until the dates become soft and the onions have started to caramelize. It should be tacky but no liquid.
  8. Evenly divide the onion date mixture and spread on top of each pizza leaving a 1/2” edge all the way around.
  9. Add the bacon and feta on top.
  10. Bake for 8 minutes.
  11. Remove from the oven and plate.
  12. Garnish with arugula and then drizzle with Pear Sage Mixing Syrup