Flatbread with pears and blue cheese

September 19, 2017 Published by Dina

So I never make (or buy) one of anything and when I made the previous pizza I also made this one.

I bought beautiful firm pears at the market the other day (yes, it’s fall produce) and thought they would be beautiful on pizza. Usually pear and gorgonzola is the flavour combination I like but I didn’t have gorgonzola and blue cheese worked just fine.

I sliced the pears paper thin on a mandolin and baked them right on top of the pizza. Once the pizza was out of the oven I added a few more fresh slices on top as a garnish.

To offset the pungent blue cheese I sprinkled the pears with a little sugar before baking and then drizzled honey on top of the fresh pears I arranged on top of the pizza after it was cooked.

The rectangular flatbread can be sliced and served as an appetizer with a good glass of vino.



Flatbread with crisp pears and blue cheese


Pizza dough:

2 cups flour (can use combination of “00” and regular)
1 teaspoon sea salt
3/4 teaspoon yeast
2 teaspoon olive oil
2/3 cups water (about)

Dissolve the yeast in some of the water, then combine yeast, flour and salt in a food processor.

Mix to combine, then add olive oil and drizzle remaining water in as you mix the dough, stopping adding the water when the dough forms into a ball and clears the sides of the bowl.

Keep mixing a minute or so then remove to the countertop and knead it with your hands to a smooth ball.

Place in a bowl, cover with plastic and let rest until doubles in size.

If you have time, let it rise again to develop more flavour. If not, use immediately.

Roll the dough into desired shape and brush with olive oil.


1 cup crumbled blue cheese
1 tablespoon mixed herbs
1 pear, thinly sliced on a mandolin
2 teaspoons sugar
Olive oil drizzle
Honey (1-2 teaspoons)

Scatter some of the cheese and herbs over the dough.

Top with slices of pear and scatter more cheese over.

Sprinkle the sugar over the pear slices and drizzle with a little olive oil.

Bake on a pizza stone in a preheated 500°F oven until done, about 8-10 minutes.

Remove from oven, scatter arugula over and top with additional pear slices and crumbled blue cheese.

Drizzle honey over.

Serve immediately.






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