It's available at specialty foods stores and from zingermans.com. Shape each into ball; place on plastic-lined baking sheet. Brush dough with oil; sprinkle with sea salt and Espelette pepper. There isn’t any sort of sauce, but you can definitely brush the crust with olive oil, or drizzle a balsamic reduction over top if you wish. Using floured hands, divide sticky dough into 4 equal pieces. Scatter the onions evenly over each flatbread and crumble one ounce of goat cheese on each. 1/2 Pear, sliced thin Sprinkle the flatbreads with a bit of pepper and put them back on the grill or under the broiler until cooked through and cheese is just melted, 6 to 8 minutes. The flatbread is done when cheese is nicely melted and the bottom of the flatbread has grill marks and just a touch of char around the edges. Place the dough in the oven until the edges start to brown, usually around 15-20 minutes. View elephant.step’s profile on Instagram. Prep Time 8 mins. read more…, Copyright © 2008-2015 | Such the Spot |. I had the pleasure of eating yours and mine is not as good as yours. Remove the dough from the bowl. Put it back in the bowl, cover with the dish towel, and leave it to rise again for another hour. 15 mins. Season with salt and pepper. Flatbreads really are so versatile, you can pick and choose toppings, make them as big or as small as you’d like, and eat them at any time of day! Brush the flatbread with olive oil and top of pear/onion mixture, fresh spinach and gorgonzola cheese. Look for it at specialty foods stores and online at wholespice.com. Keep chilled. DO AHEAD Can be made 1 day ahead. Close lid and immediately reduce heat to low. Scatter the onions evenly over each flatbread and crumble one ounce of goat cheese on each. Ingredients Next, sprinkle crumbled blue cheese in an even layer over surface of flatbread. I’ve found that using high-quality flour (I use Bob’s Red Mill) and filtered water are important factors. Allow flatbread to cook for an additional 5-7 minutes. Aleppo pepper, from northern Syria, has a sweet, earthy flavor. Next, sprinkle crumbled blue cheese in an even layer over surface of flatbread. I’m so glad you made it. Start by brushing on a thin coat of olive oil. Place onions and pear slices on flatbread, add crumbled gorgonzola and chopped walnuts. Total Time 8 mins. This Walnut Pear Flatbread is so easy – made extra delicious with caramelized onions, gorgonzola and finished with balsamic glaze. ← Previous post © 2020 Condé Nast. Remove from oven and top with arugula or other greens. Cover and chill at least 45 minutes. Remove from the oven and cut into pieces. 3/4 C warm water Mix both flours and the salt in a large bowl, add the yeast mixture and olive oil to the bowl, and stir to combine. Return flatbread to grill and immediately reduce heat to low. Stretch and roll each dough ball to 9-inch round on lightly floured work surface. Turn off the heat and set aside. Let sit for about 10 minutes; the mixture should start to bubble slightly. Remove from the heat. If you don’t have the time, or can’t be asked, a store bought crust will work. The term ‘flatbread’ allows one to serve pizza as an appetizer. Return flatbread … Yeah, me too. The pears give a wonderfully sweet and fresh flavor, while the goat cheese and arugula have a bit of a bite, and the cranberry is there to round off the flavor with a little touch of tart. 1 1/2 tsp salt, Toppings It’s a good t. What does the word “quarry” make you think of? Then, arrange pears in a single layer and top with arugula and toasted pecans. Put the yeast and honey in a bowl with ¼ cup warm water (no warmer than 100°F). Caramelized Pear and Gorgonzola Flat Bread . Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp. Toppings 1/2 Pear, sliced thin 1 oz goat cheese, I used honey flavored 2 T dried cranberries Salt and pepper to taste Honey to drizzle small handful of arugula . Put some arugala on each. When the grill is heated, place pizza dough onto ungreased, well-seasoned grates. Heat the olive oil in a medium fry pan over medium-low heat. Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 1 x; Scale: 1x 2x 3x; Print. Recipe type: Carmelized Pear and Gorgonzola Flatbread. Brush a bit of olive oil on each flatbread and sprinkle on some kosher salt. Should take 45 minutes to an hour depending on how warm it is. Beat dough at medium speed 3 minutes. Required fields are marked *. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Preheat your oven to 350 degrees F. You will have enough dough to make two flatbreads, divide the dough and either roll it out, or store it wrapped in saran wrap in the refrigerator for future use. On each flatbread, divide and layer the toppings: spread the mustard, followed by a layer of goat cheese, the caramelized onions, and the pears. CategoriesFood, Mains, Sides, SnacksTagsArugula, Easy, Flatbread, Goat Cheese, Lunch, Pear, Snack, Your email address will not be published. You could get creative and go for a breakfast flatbread of eggs, bacon, and hot sauce. Mix the flour and salt with the yeast. I am still pleased with the results considering it is my first attempt. Spread the goat cheese on the crackers and top with arulgula. That, I *think* we found a temporary house to live in wh, We’re officially under contract. Cut and serve immediately! Add the sugar and continue to cook for another 15 to 20 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet. At that point, check dough for grill marks. Top with sautéd onions and pears. Jul 31, 2018 - I’m back on them pears again with this flatbread! until pears and onion are golden brown. Let dough rest 30 minutes. If using pizza stone, place in oven. Then, arrange pears in a single layer and top with arugula and toasted pecans. You could go Mediterranean and throw some tomatoes, olives, and feta on there. Let dough rise until light and slightly puffed, about 1 hour. Divide the dough into two or four portions, roll them into balls and let them rise, yes, another hour while covered in the bowl. Brush both sides with oil, then sprinkle with Espelette pepper. Toss the arugula with the balsamic vinegar, the remaining 1 teaspoon olive oil, and a pinch of salt and pepper. Next, sprinkle crumbled blue cheese in an even layer over surface of flatbread. I just recently posted about my Roasted Pears, and today I’m using the same delicious pears in combination with goat cheese, arugula a… I just recently posted about my Roasted Pears, and today I’m using the same delicious pears in combination with goat cheese, arugula and cranberries to make this delightful snack/appetizer/entree. Required fields are marked *. Cover; chill. Powered by the Parse.ly Publisher Platform (P3). Have you ever wondered what the difference between a pizza and a flatbread is? Scrape dough on hook into bowl. The shape you roll the flatbread into does not matter, but you want it to be pretty thin so you get a nice crispy crust. Hmmm! Bake until crust is golden brown and crisp and cheese is melted, rotating occasionally, 10 to 11 minutes. Remove from oven and top with desired toppings, but leave any greens off. Gluten free friendly. Ironically, my go-to crust recipe is super simple–just flour, filtered water, salt and yeast. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Scatter 1/4 of arugula over. Spread goat cheese over Naan.
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