This Pear and Gorgonzola Flatbread is one of my favorite foods to make at home! It’s quick to make, oh so delicious, and I feel like I just went out to a fancy restaurant! It’s topped with caramelized onions, pear, walnuts, arugula, and a balsamic glaze.
Everyone loves a good flatbread! When I think of flatbreads, I think of sitting in an upscale wine bar, with the perfect mood lighting, small room with only a few guests, live music being played quietly in the background, and being all dressed up, hair and makeup done, maybe even high heels. The menu is mostly small plated foods, cheese and meat platters, and a whole selection of flatbreads.
The first thing I do is order a small cheese and meat platter, because I know flat bread won’t be enough and I wanted to eat at least 30 minutes ago! You may have ordered wine first, but not me. With six kids and few opportunities to get out of the house, alcohol seems like a wise choice. However, I am not much of a drinker and I would prefer to spend my calories elsewhere (definitely not something I would have said in my younger years, ha!). As soon as I see the flatbreads, I know immediately the pear, walnut, and gorgonzola is what’s for dinner. We end up having a wonderful, quite evening, untouched by children or childlike noise, eat every last piece on each plate, and then order dessert. So happy I saved up those wine calories! Go home, get kids to bed, and fall asleep happy knowing I just ate a delicious meal in an amazing atmosphere.
While going out to a wine bar does sound excellent right now, I am 7 months pregnant, would prefer to be in sweatpants, no chance I am putting on heals, and bedtime sounds way too exciting. Pretty sure they won’t let me in the place looking like this anyway. Next best thing…..make it myself. I can feed the kids something they will actually eat, send them to another room to play, and make myself a flatbread so I can sit by myself while I eat. Ah!! It’s the simple joys in life!
Ingredients for Pear Gorgonzola Flatbread
- Sourdough Starter – I use Einkorn Flour in my sourdough starter which gives it a darker color and nuttier flavor (naan bread or store bought pizza dough would work too)
- Pear
- Red Onion
- Gorgonzola (a good substitute would be goat or feta)
- Walnuts
- Balsamic Glaze (balsamic vinegar and coconut sugar or brown sugar)
- Arugula
- Oil for caramelizing onions
Instructions
- Preheat oven to 400 degrees with baking stone or cast iron skillet for 10 minutes
- While baking stone is heating, thinly slice red onions and add to a skillet over medium heat with a tablespoon of extra virgin olive oil. Stir frequently until caramelized. Add thinly sliced pears to skillet to soften. Approximately 2 minutes. Set aside.
- Spread sourdough starter evenly on heated baking stone or cast iron skillet. Place back in oven for 10 minutes.
- While flatbread is in the oven, start making the balsamic glaze. In a separate skillet, bring balsamic vinegar and sugar to a boil, reduce to simmer, and stir frequently until mixture reduces by about half. Remove flatbread from oven and add the caramelized onions, pears, walnuts, and gorgonzola. Place back in the oven for an additional 5-10 minutes.
- Remove from oven. Top with arugula and balsamic glaze.
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @bluefieldkitchen
Pear and Gorgonzola Flatbread
Ingredients
- 1 cup sourdough starter substitute: naan bread or store bought pizza dough
- 1/2 pear thinly sliced
- 1/2 red onion thinly sliced
- 1/4 cup gorgonzola cheese substitute: goat or feta
- 1/4 cup walnuts
- 1 cup balsamic vinegar
- 1/4 cup brown sugar substitute: coconut sugar
- Arugula
- 1 tbsp olive oil for caramelizing onions
Instructions
- Preheat oven to 400 degrees with baking stone or cast iron skillet for 10 minutes.
- While baking stone is heating, thinly slice red onions and add to a skillet over medium heat with one tablespoon of extra virgin olive oil. Stir frequently until caramelized. Add thinly sliced pears to soften. Approximately 2 minutes. Set aside.
- Spread sourdough starter evenly on baking stone or cast iron skillet. Place back in oven for 10 minutes.
- While flatbread is in the oven, start making the balsamic glaze. In a separate skillet, bring balsamic vinegar and sugar to a boil, reduce to simmer, and stir frequently until mixture reduces to about half. Remove flatbread from oven and add caramelized onions, pears, walnuts, and gorgonzola. Place back in the oven for an additional 5-10 minutes.
- Remove from oven. Top with arugula and balsamic glaze. Enjoy!!
