Pear and gorgonzola flatbread
I am on a bit of a roll here in the kitchen. I should spend as much time exercising. I had pizza dough that I purchased from a local Italian market in the freezer and took it out last night to thaw overnight in the fridge. This afternoon I rolled it out and made a simple pizza with tomatoes and basil and this little pear and gorgonzola flatbread just for fun, no special occasion.
Pear and gorgonzola is a wonderful combination of sweet, salty, tangy and pungent. I like it in salads, on a cheese tray, on top of pastry and dough, sweet or savoury and even made into a soup. I make this flatbread in a rectangular shape and cut it into slices that are easy to pick up with your fingers and eat in a couple of bites. It will be a treat for my husband when he comes back from working on his beloved sailboat (yes, it started already).
Spending time in the kitchen tends to make me feel better. I have been on the verge of tears all morning, realizing earlier today that I deleted all the pictures of our trip to Paris and Spain last winter from my laptop, believing that I had them saved on an external hard drive. I was SURE they were on that hard drive. As it was, when I went to retrieve them this morning, they were not there. I published posts from the trip on the blog and some pictures are saved that way, but all the personal images that I do not post on the blog are gone, or so it seems. We will see what happens. Maybe by some miracle they will show up somewhere.
Post note: my amazing son who can do anything was able to recover the images from the external hard drive. I knew I had them there. Now I am sorting through 18,000 recovered images to save what I need. But at least I have the pictures.
Pizza dough (buy prepared ball of dough or see recipe here)
1 tablespoon sugar
1 pear, cored and sliced thinly
Flat leaf parsley, chopped
Chopped caramelized nuts
Note: Be sure to heat the oven up to its highest setting, preferably 500F, and if you have a pizza stone you will get a better crust. Heat up the oven in advance so it is well into the correct temperature when you slide the pizza onto the stone. I roll the pizza dough on a square piece of parchment paper, then cut around the dough to make it smaller. I slide a wide pizza peel or wide spatula under the parchment and place it onto the hot stone. A few minutes later I open the oven door and pull out the parchment from under the pizza, leaving the it to finish cooking directly on the stone.
Sprinkle some of the sugar over the dough, leaving the edges sugar free.
Arrange the pear slices, slightly overlapping, down the rectangular dough.
Break the gorgonzola into little pieces and scatter them over the pear slices.
Sprinkle remaining sugar over the flatbread.
Bake at 500F until the dough is puffed up and the pear topping begins to turn golden.
Remove from oven and let cool slightly on a cooling rack.
Shred a handful of radicchio and arrange in a row down the center of the flatbread.
Sprinkle chopped parsley and spoon the chopped caramelized nuts over top.
Slice into rectangles to serve.
Serve warm or at room temperature.