What varieties of pears work best for a flatbread recipe?

For a flavorful flatbread, firm yet ripe varieties like Bosc, Anjou, Bartlett, or Comice pears are ideal. These pears provide a pleasant sweetness and hold their shape well during baking. Overripe pears can become mushy, altering the texture of the flatbread.

How can I make sure my flatbread crust stays crispy?

Brush the dough crust with olive oil before adding toppings, and avoid overloading with wet ingredients. Prebaking the dough for 10 minutes helps create a sturdy base. Using a preheated baking stone or steel improves heat distribution, enhancing crispiness.

Is it possible to prepare pear gorgonzola walnut flatbread ahead of time?

Yes, you can prepare components such as caramelized onions, sliced pears, and balsamic glaze in advance and store them separately. Assemble the flatbread just before baking to maintain freshness and texture.

Can I substitute an ingredient if I don't have Gorgonzola cheese?

If Gorgonzola is unavailable, blue cheese or Roquefort make excellent replacements with a similar sharp flavor. For a milder taste, try feta or goat cheese. Keep in mind that alternative cheeses might alter the flavor intensity and melt differently.

Pear Gorgonzola Walnut Flatbread Recipe in 15 Min

Name: Gorgonzola, Pear & Walnut Flatbread: Quick Recipe with Arugula Topping
Prep time: 15 min
Cook time: PT-485905H51M41S
Total time: 25 min
Cuisine: American
Ingredients: 12 ounces of pizza dough or store-bought flatbread (gluten-free options available); 1 small red onion, sliced; 1 ripe but firm medium pear (such as Bosc or Anjou), thinly sliced; 1/4 cup crumbled Gorgonzola cheese (or substitute with feta or goat cheese); 1/4 cup chopped walnuts; 2 cups fresh arugula; 1 cup balsamic vinegar; 1/4 cup brown sugar or coconut sugar; 2 tablespoons olive oil; Salt and pepper, to taste

Description

🍐 Indulge in the delightful harmony of sweet pears and tangy Gorgonzola cheese, balanced perfectly on a crisp flatbread.
🌿 This quick recipe adds a gourmet touch to your meals, topped with fresh arugula and a homemade balsamic glaze.

Ingredients

Scale

12 ounces of pizza dough or store-bought flatbread (gluten-free options available)
1 small red onion, sliced
1 ripe but firm medium pear (such as Bosc or Anjou), thinly sliced
1/4 cup crumbled Gorgonzola cheese (or substitute with feta or goat cheese)
1/4 cup chopped walnuts
2 cups fresh arugula
1 cup balsamic vinegar
1/4 cup brown sugar or coconut sugar
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. If using homemade dough, pre-bake it for 10 minutes. If using store-bought flatbread, proceed to brush with olive oil and season with salt and pepper.
3. To make the balsamic glaze, simmer the vinegar and sugar in a small saucepan until reduced by half and coats the back of a spoon. Be careful to avoid over-reducing.
4. Heat olive oil in a skillet and caramelize the sliced onions until translucent. Add pear slices and cook for about 2 minutes until slightly softened.
5. Arrange onions and pear slices on the flatbread, then top with crumbled Gorgonzola and chopped walnuts.
6. Bake the flatbread for 10-15 minutes, or until the edges are golden and the crust is crisp.
7. After baking, top with fresh arugula and drizzle with the balsamic glaze before serving.

Notes

🍃 Choose pears that are ripe but firm to maintain texture during baking.
🧀 Allow Gorgonzola to reach room temperature for better melting and flavor distribution.
🌰 Toast walnuts lightly to enhance their nutty flavor.

Prep Time: 10 minutes
Cooling Time: 5 minutes
Cook Time: 10-15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 flatbread
Calories: 410
Sugar: 29 grams
Sodium: 580 mg
Fat: 10 grams
Saturated Fat: 3 grams
Unsaturated Fat: 7 grams
Trans Fat: 0 grams
Carbohydrates: 68 grams
Fiber: 2 grams
Protein: 12 grams
Cholesterol: 10 mg