Pear, Gorgonzola and Walnut Flatbread
Crisp yogurt flatbread topped with thin pear slices, creamy gorgonzola and toasted walnuts, finished with peppery arugula and a drizzle of honey.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Par-baking the dough before it gets its toppings keeps the base crisp under the juicy pear. Choose a pear that is ripe but still firm, such as Bosc or Anjou, so the slices hold their shape in the oven. Dolcelatte makes a milder swap if gorgonzola is too sharp for your crowd.
Method
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Heat the oven to 475°F with a large baking sheet inside. Whisk the flour, baking powder and salt in a bowl, add the yogurt and 1 tablespoon of the olive oil, and stir until a shaggy dough forms.
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Knead the dough on a floured counter for until smooth, then cover and rest . Meanwhile toast the walnuts in a dry skillet over medium heat for , until fragrant.
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Divide the dough in two. Roll each piece into a thin oval about 10 inches long, brush with 1 tablespoon of the olive oil and scatter over the thyme.
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Carefully lay the dough on the hot baking sheet and bake , until the surface just starts to puff and set.
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Top with the pear slices, gorgonzola and walnuts. Bake another , until the edges are deep golden and the cheese is soft and bubbling.
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Toss the arugula with the remaining 1 tablespoon olive oil and the pepper. Pile it on the hot flatbreads, drizzle with the honey, then slice and serve right away.
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