Pear And Gorgonzola Flatbread Recipe

I’m sharing my Pear Gorgonzola Flatbread, where creamy Gorgonzola, thinly sliced pears and toasted walnuts top a crisp crust in an elegant dinner idea.

Ever since I first layered thin slices of Bosc pear with crumbled Gorgonzola on a warm flatbread, I’ve been hooked. The sweet, slightly crisp pear meets the punchy, salty Gorgonzola, they argue then make up, and somehow that tension keeps you coming back for another bite.

It’s elegant without pretending to be fancy, perfect for a small dinner party when you want to surprise people. I love how the textures play, soft, crunchy, creamy, and how a simple finish can change everything.

Call it my Pear Gorgonzola Flatbread, a quick way to look like you tried.

Ingredients

• Simple carbs for quick energy, gives crusty chew, not very nutrient dense, but satisfying.
• Sweet, high in fiber and vitamin C, add juicy balance, theyre mellow when baked.
• Bold blue cheese, rich in protein and calcium, salty tang that cuts the sweetness.
• Crunchy, full of heart healthy omega 3 fats and antioxidants, adds texture.
• Peppery leaves, low calorie but vitamin rich, gives fresh bitter green lift.
• Natural sweetener, adds floral sweetness and caramel notes, use sparingly if watching sugar.
• Healthy monounsaturated fats, helps crisp crust and tie flavors together, mild fruity note.

Ingredient Quantities

• 1 pound pizza dough or 2 store bought flatbreads
• 2 medium Bosc pears, thinly sliced
• 4 to 6 ounces crumbled Gorgonzola
• 1 cup shredded mozzarella or fontina, optional
• 2 tablespoons extra virgin olive oil
• 1/3 cup toasted walnuts, chopped
• 1 to 2 tablespoons honey, more if you like
• 1 tablespoon fresh thyme leaves
• 2 cups baby arugula for topping
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste

How to Make this

1. Heat the oven to 475 F and put a pizza stone or an inverted baking sheet inside so it gets smoking hot. Let your pizza dough come to room temp while the oven warms.

2. If using dough, lightly flour a piece of parchment and stretch or roll the dough into a roughly 12 inch oval, about 1/4 inch thick. If using store flatbreads, just place them on the parchment. Thin pear slices are key, so slice 2 Bosc pears very thin with a knife or mandoline.

3. Brush the dough or flatbreads with 1 tablespoon of the olive oil and season lightly with salt and pepper. This little oil barrier helps stop the pears from making the crust soggy. For extra crisp, blind-bake 4 to 5 minutes until the crust just firms.

4. Pull the crust out and sprinkle the optional 1 cup shredded mozzarella or fontina if you want a melty base. Crumble 4 to 6 ounces of Gorgonzola evenly over the top.

5. Arrange the thin pear slices in overlapping rows, scatter 1 tablespoon fresh thyme leaves and a few grinds of black pepper. Drizzle the remaining 1 tablespoon olive oil lightly over the pears.

6. Return the flatbread to the oven on the hot stone or sheet and bake 7 to 10 minutes, until the crust is golden and cheese is bubbly. If you like more brown on top, pop it under the broiler for 30 to 60 seconds but watch it closely.

7. While it bakes, toss 2 cups baby arugula with 1 tablespoon lemon juice, a pinch of salt and pepper, and a tiny splash of the oven-warmed oil if needed. If your walnuts arent actually toasted, warm the 1/3 cup chopped walnuts in a dry skillet 1 to 2 minutes to wake up their flavor.

8. Remove the flatbread, let it sit 1 to 2 minutes, then top with the dressed arugula and the toasted walnuts.

9. Drizzle 1 to 2 tablespoons honey over everything, taste and add more salt or pepper if needed, and scatter a few extra thyme leaves for looks.

10. Slice with a pizza wheel and serve right away. Tip: if you want easier handling, bake on the parchment and slide the whole thing onto a cutting board. Leftovers reheat nicely in a hot oven or skillet for a few minutes.

Equipment Needed

1. Oven with a pizza stone or an inverted baking sheet (get it smoking hot)
2. Parchment paper
3. Sharp knife or mandoline and a cutting board for the pears
4. Rolling pin or your hands to stretch the dough if using fresh dough
5. Pastry brush or the back of a spoon to oil the crust
6. Pizza peel or large flat spatula to transfer the flatbread to and from the hot stone
7. Pizza cutter or a sharp knife to slice it after baking
8. Medium bowl and tongs or salad servers to dress and toss the arugula
9. Small dry skillet to toast the walnuts (optional but worth it)

FAQ

Pear And Gorgonzola Flatbread Recipe Substitutions and Variations

• Gorgonzola: swap with Roquefort or Stilton for the same sharp blue bite, or use creamy goat cheese if you want it milder and less salty.
• Bosc pears: use Anjou or Bartlett pears, or thinly sliced Honeycrisp apples for extra crunch, apples wont soften as much so bake a bit longer.
• Toasted walnuts: toasted pecans or hazelnuts work great, or sunflower seeds for a nut free option, toast them lightly first.
• Baby arugula and lemon juice: sub arugula with baby spinach or watercress, and use a splash of balsamic or apple cider vinegar instead of lemon for a sweeter tang.

Pro Tips

– Dont rush the dough. Cold dough fights you, it snaps back and tears. Let it come to room temp so it stretches easy, or if youre short on time stretch, then rest it 10 minutes and try again.

– Slice the pears paper thin, and blot them on a towel so they dont water down the crust. A quick squeeze of lemon keeps them from turning brown, but dont soak them or theyll get mushy.

– Keep the crust crisp by brushing with olive oil and giving it a short bake before piling on the toppings. If you want extra crisp, slide the pie onto a smoking hot stone or heat a cast iron skillet and finish the bottom on it for a minute.

– Toast the walnuts and warm the honey slightly before drizzling, it brings out more flavor and flows better. Toss the arugula with lemon right before serving so it stays bright and not soggy.