Ah, now we’re talking gourmet comfort with a sweet-savory punch 😍🍐🧀🥖 Here’s a recipe for a Pear, Gorgonzola, and Walnut Flatbread that’s crispy, tangy, and decadent.
🍐 Gorgonzola, Pear & Walnut Flatbread
Ingredients (serves 2–4)
Flatbread Base
- 1 store-bought pizza dough or flatbread (8–10” rounds)
- 1–2 tbsp olive oil
- Pinch of salt
Toppings
- 1–2 ripe but firm pears, thinly sliced
- ½ cup crumbled Gorgonzola cheese
- ¼ cup toasted walnuts, roughly chopped
- 1–2 tsp honey (optional, for drizzling)
- Fresh arugula or thyme (optional, for garnish)
Directions
- Prep the dough
- Preheat oven: 450°F (230°C)
- Roll out flatbread on a parchment-lined baking sheet.
- Brush lightly with olive oil, sprinkle with a pinch of salt.
- Assemble toppings
- Layer pear slices evenly over the dough.
- Sprinkle Gorgonzola crumbles on top.
- Scatter toasted walnuts.
- Bake
- Bake 10–12 minutes, or until crust is golden and cheese is slightly melted.
- Finish
- Optional: drizzle honey for sweetness contrast.
- Optional: top with fresh arugula or sprinkle fresh thyme for a peppery, herby note.
Tips
- Pear choice matters: Bartlett or Bosc pears hold shape and sweetness well.
- Cheese tip: Gorgonzola dolce is creamier and milder, Gorgonzola piccante is sharper and stronger.
- Crunch factor: Toast walnuts in a dry pan for 2–3 minutes before adding for extra aroma.
If you want, I can make a slightly more “restaurant-style” version with a balsamic reduction drizzle that takes it from cozy flatbread to wow-worthy appetizer. Want me to do that?
