2. Roll out dough and cut into a 5 inch by 12 inch rectangle.
3. Grill until each side is slightly crispy and some golden brown spots appear.
4. Turn off grill and leave flat bread on. Spread burrata cheese on flatbread, Add grilled onions evenly distributed, pear and pomegranate seed. Mince basil and sprinkle on top. Drizzle honey over.
5. To caramelize onions: slice onions thin and add butter and sugar. On med-low heat add butter and onions. Stir until coated in butter, spinkle sugar on. Continue stirring on med-low heat until onions are a deep dark brown, but not burnt. Can make ahead of time! Just store in an air tight container until ready to top on flat bread.
This recipe was created using the Philips Smoke-less Indoor Grill (HD6371/94).