Pear and Gorgonzola Flatbread (Printable Version)
# What You Need:
→ For the Flatbread Base
01 -
2 store-bought or homemade flatbread crusts (or naan)
02 -
1 tbsp olive oil
→ For the Toppings
03 -
1 large ripe pear, thinly sliced
04 -
1 small red onion, thinly sliced
05 -
100 g Gorgonzola cheese, crumbled
06 -
60 g shredded mozzarella (optional, for extra melt)
07 -
1 tbsp honey
08 -
1 tbsp fresh rosemary or thyme leaves
09 -
1 tbsp balsamic glaze (for finishing)
10 -
Fresh arugula (optional, for garnish)
11 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
02 -
In a skillet over medium heat, add a drizzle of olive oil and cook the red onion for 6–8 minutes until soft and slightly caramelized. Set aside.
03 -
Place flatbreads on the prepared sheet and brush lightly with olive oil.
04 -
Distribute caramelized onions evenly over each crust. Top with pear slices, crumbled Gorgonzola, shredded mozzarella (if using), and rosemary or thyme. Season lightly with salt and pepper.
05 -
Bake for 10–12 minutes, or until cheese is melted and edges are crisp and golden.
06 -
Drizzle with honey and balsamic glaze just before serving. Garnish with arugula if desired.
# Additional Notes:
01 -
For extra richness, add toasted walnuts or prosciutto before baking.
02 -
Works well as a starter for holiday gatherings or wine nights.
03 -
Best enjoyed fresh, but leftovers can be reheated in a toaster oven.