Halve and peel onion. Slice halves into thin strips. Place a large non-stick pan over medium-low heat. Add 1 Tbsp. olive oil, onion, and a pinch of salt and pepper to hot pan. Stir occasionally until onion is lightly caramelized, 15-20 minutes. While onion caramelizes, prepare ingredients.

Coarsely chop almonds. Quarter pear and remove core. Cut quarters into thin slices lengthwise.

Place flatbreads directly on rack in hot oven and toast, 5 minutes.

Divide mozzarella evenly on flatbreads, leaving ¼" border. Shingle pears on top of mozzarella. Drizzle each flatbread with 1 tsp. olive oil. Place flatbreads directly on upper oven rack, with prepared baking sheet on rack below to catch any drips. Bake until flatbread is golden brown and pears are crisp-tender, 10-12 minutes.

Plate dish as pictured on front of card, garnishing flatbreads with caramelized onions, almonds, blue cheese, and arugula. Bon appétit!