I have made this flat bread a few times. Most recently was with my LM ladies, Theresa and Sarah. We had just finished a full day hike up in the Adirondack’s and we were famished. So we decided to make this and another flat bread. Something a little lighter, but still delicious. This particular flat bread was a big hit.
Just a few days ago Theresa had told me she was going to recreate this recipe and she COULD NOT WAIT! After she sent me a picture of her creation, I started to crave it again. So I decided to make it tonight for myself (and Quattro) and share the recipe with you guys.
1 Pizza Dough (I used whole wheat in this recipe, but either is fine)
1/2 small white onion
1/2 cup – 1 cup Gorgonzola cheese
1 tsp balsamic vinegar
Extra Virgin Olive Oil
Preheat oven to 425 degrees F.
Roll out pizza dough into a 12×9 rectangle (A little smaller for a thicker dough, larger for a thinner dough).
Place dough onto a cookie sheet drizzled with a olive oil, so it wont stick.
Peel and chop the onion into long, thing strips (see above).
Cut up the pear about the same size as the onion.
Saute the onions in about a Tbsp of olive oil. Cook until a golden brown.
Add in the pear and cook until soft.
Add in the balsamic vinegar and allow the vinegar to caramelize and soak into the mixture.
Drizzle the rolled out pizza dough with olive oil.
Add caramelized toppings evenly across the dough.
Sprinkle crumbles of Gorgonzola over the top of the dough. Use as little or as much as you’d like.
Bake in the oven for about 10-12 minutes until the dough is golden brown and the cheese is melted.
Servings: 1 pizza, about 8 slices.