Prepare a gas or charcoal grill to high heat. Brush the grill with a bit of oil.

Place the flatbread directly onto the grill. Grill the dough for about 1-2 minutes with the lid closed. Using a pair of tongs, lift the lid, and flip the flatbread over onto the other side and cook for about 2 minutes more. The flatbread should have grill marks on both sides.

Once the flatbread is grilled, remove it from the grill and place it back onto the baking sheet.

Brush olive oil over the pizza and slather with goat cheese all over the bottom, leaving a ½ inch for the “crust”. Sprinkle on top with the caramelized onions, halved cherries and bloomsdale spinach. Season with salt and pepper and cut into pieces as an appetizer. Serve immediately.