Gorgonzola and Pear Flat Bread - WHAT A TREAT!

Okay, a couple of weeks ago I went to lunch with my mom and sister at Matt the Miller's, a pub at Polaris. We shared a flat bread appetizer topped off with gorgonzola and pears. We swooned over it. Soooo I figured why not? I'd try to duplicate the appetizer and WOW it turned out yummy and my hubby loves it.

For the flat bread I use my pizza dough recipe that I've used, like, foreverrr. Love it and it has never failed me. Note: Flat Bread from start to finish should not take more than 2 hours - so it's easy and darn pretty to look at!!!)




Prepare the dough and turn out on the counter. Divide the dough in half (you will only need half the dough for the flat bread - save the other half that will keep in the fridge for a couple of days)

PIZZA DOUGH (Flat Bread)

2 cups bread flour

1 T yeast

½ teaspoon salt

2/3 cup very warm water (120 deg. To 130 deg.)

1 T olive oil

1 T honey

In mixing bowl with dough hook, combine 2 cups flour, dry yeast and salt.  In a measuring cup, combine water, oil and honey; stir into the flour mixture and mix for 10 minutes. 

Place dough in lightly oiled bowl, turning to bring oiled side up.  Cover with plastic wrap; let dough rise approx. 45 minutes.  Shape and bake into whatever you want to make. (I use this dough recipe for a variety of baked items - it's a great dough!!!)

While the dough is proofing, make your balsamic and olive oil dressing. I just kind of make up my own ratio of Olive oil to balsamic vinegar to taste, then add pepper, and a little sugar to sweeten the heart. Set this aside. 

Rinse your spring leaf lettuce and pat dry with a paper towel. Thinly slice a pear and set aside. 

Now for the fun!!! Let's make flat bread! Preheat your oven to 425 deg. 

Roll out the remaining dough into two thin flat strips.

Use a spray olive oil on a baker's pan before laying out the strips on the pan. Bake approximately 10 minutes and remove from oven. Next spread a little melted butter on the warm flat bread. Then sprinkle a little shredded mozzarella over the bread. Return to oven for five or six minutes, or until the flat bread is a warm golden brown at the edges.

Sprinkle flat bread with crumbled gorgonzola (I use crumbed blue cheese for a sharper taste). Then arrange your thinly sliced pears over the top of the flat bread. Place the pan under the broiler for a few minutes, careful not to burn the crust, just enough to give a bit of heat to the pears.

Arrange the spring leaf lettuce over the top and crumbled gorgonzola (or blue cheese). Then drizzle a your prepared balsamic dressing over the toppings (not too much). With a pizza cutter slice the flat bread into strips before serving! Tom and I eat this as a meal and it's wonderful. ENJOY!