Pear and Blue Cheese Flatbread

We’re pushing February and with that, the seasonal fruits and veggies start to look a little boring. I feel like I’ve been eating clementines and brussels sprouts for months on end. I wanted to do something different with one of the seasonal fruits, and what better way to do that than by mixing it with cheese and throwing it on a pizza!


The inspiration for this flatbread came from CPK’s Pear and Gorgonzola Pizza, but I switched a few things around and I have to say, it is pretty darn tasty.


The only thing missing was a huge small glass of Riesling…but I made this flatbread at 10am so there’s that.


Pear and Blue Cheese Flatbread
*I recommend making the dough the day before 

For the Dough (makes 2 flatbreads)

3 ounces bread flour
1 tablespoon honey
1/2 a packet of active dry yeast (1/4 ounce packet)
6 ounces warm water (110 degrees)

7 ounces bread flour
1/2 teaspoon salt
1 ounce olive oil
1 tablespoon grated parmesan cheese

To make the dough, first make a sponge with the 3oz flour, honey, yeast and water: dissolve the honey in the warm water and mix the yeast and flour together with a whisk in the bowl of a stand mixer (if you don’t have a stand mixer, just use a medium sized bowl). Add the honey/water mixture to flour/yeast mixture and whisk together. It will be lumpy.

Cover with plastic wrap and let sit for 45 minutes at room temp.

Once sponge is ready, add the remaining ingredients to the bowl of the stand mixer fitted with a dough hook attachment and mix on medium/low speed for 6-8 minutes until you have a nice dough ball. If it is too dry, add a tiny bit of water.

Cut the dough into two balls, cover with plastic wrap and let sit in the fridge overnight to proof. If you do not have a stand mixer, you can kneed the dough by hand.

For the Flatbread

2 pears, washed and sliced
1 gorgonzola cheese wedge, crumbled (about 6-8 ounces)
1/2 cup raw, chopped pecans
Parmesan cheese
Olive oil

Slap the dough balls on a floured surface a few times to remove any air bubbles, then press the dough down so it is nice and flat. You can stretch the dough by holding it at one end and slowly turning it in a curricular motion, letting gravity do the trick. If you’re feeling fancy, you can also toss it up in the air.

Place the doughs on two large pieces of parchment paper. Cover them with parmesan cheese and divide the rest of the ingredients between the two. I like to put half of the blue cheese under the arugula and half of it on top. Sprinkle with more parmesan cheese if desired.

Place parchment paper directly on oven rack and bake at 475 for 8-12 minutes or until the the crust is a nice golden brown and the blue cheese is bubbling.

Remove from oven and brush the crust of the flatbread with olive oil. Enjoy!



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