Goat Cheese & Mozzarella Flatbread

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the tomatoes. Halve the onion(s); peel and small dice 1 half (or 2 halve for 4 servings) (you will have extra). Thinly slice the chives. In a medium bowl, combine the béchamel, chopped garlic, goat cheese (crumbling before adding), mozzarella (tearing into bite-sized pieces before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.

Lightly oil 1 sheet pan (or 2 sheet pans for 4 servings). Using your hands, gently stretch the dough to a 1/4-inch thickness (if the dough is resistant, let rest 5 minutes). Carefully transfer to the sheet pan(s); rub the dough into the pan to coat the bottom in oil. Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. Leaving a 1-inch border around the edges, evenly top the dough with the cheese mixture. Drizzle with olive oil; season with salt. Bake, rotating the sheet pan(s) halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced onion(s). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add the halved tomatoes, honey, half the vinegar (you will have extra), and 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 6 minutes, or until softened and the liquid has evaporated. Turn off the heat. Top the baked flatbread(s) with the tomato jam and sliced chives. Cut into equal-sized pieces. Enjoy!