Bacon, Goat Cheese, Onion Pizza with Balsamic Glaze & Arugula Salad

Directions

1. Preheat the oven to 400°F and line a baking sheet if you like for easy cleanup.
2. Stir together balsamic vinegar and a small amount of sugar in a saucepan; heat over medium-high until the mixture reduces to a glaze that thickly coats the back of a spoon, about 10–15 minutes.
3. Set a skillet over medium-high heat and brown the chopped bacon until crispy, about 4–5 minutes.
4. While the bacon cooks, peel, halve, and thinly slice the onion into half rings.
5. Using a slotted spoon, remove the bacon from the skillet and set it in a small bowl, leaving the rendered fat in the pan.
6. Add the sliced onions to the skillet and cook, stirring occasionally, until caramelized and softened, about 7 minutes; remove from heat.
7. Arrange flatbreads on the baking sheet, drizzle with oil, and top each with crumbled goat cheese, the bacon, and the onions. Bake until the flatbreads are golden and crisp, about 10 minutes.
8. While the pizzas bake, rinse and dry the arugula and toss with a little oil, salt, and pepper in a medium bowl to lightly coat leaves.
9. Slice the lemon into wedges and set aside.
10. When the pizzas come out of the oven, top each with a small handful of arugula and drizzle with the balsamic glaze.
11. Divide the pizzas and the remaining arugula salad between plates and serve with lemon wedges for squeezing over the greens.