Gorgonzola Pear Flatbread

Name: Gorgonzola Pear Flatbread
Yield: 8 servings
Ingredients: 3 ½ cups (14.5 oz/410 g) all-purpose flour; 1 cup (250 mL) warm water (110–120°F/44–49°C); 2 tsp (10 mL) active dry yeast; 1 tsp (5 mL) salt; 3 tbsp (45 mL) olive oil; 14 oz. (400 g) sour cream; 2 large sprigs of rosemary (2 tbsp/30 mL) chopped; ¼ tsp (1 mL) black pepper; 3-4 pears, thinly sliced; 1 tsp (5 mL) lemon juice; 1 small red onion, thinly sliced; 14 oz. (400 g) Gorgonzola crumbles; ¼ cup (60 mL) finely chopped walnuts

Ingredients

3 ½ cups (14.5 oz/410 g) all-purpose flour
1 cup (250 mL) warm water (110–120°F/44–49°C)
2 tsp (10 mL) active dry yeast
1 tsp (5 mL) salt
3 tbsp (45 mL) olive oil

14 oz. (400 g) sour cream
2 large sprigs of rosemary (2 tbsp/30 mL) chopped
¼ tsp (1 mL) black pepper
3-4 pears, thinly sliced
1 tsp (5 mL) lemon juice
1 small red onion, thinly sliced
14 oz. (400 g) Gorgonzola crumbles
¼ cup (60 mL) finely chopped walnuts

Directions

For the dough, add all the ingredients to the Deluxe Stand Mixer. Select Knead for 5 minutes or until a soft dough forms. Remove from the mixer and cover the bowl. Let the dough rise for 30 minutes or until doubled in size.
For the topping, combine the sour cream with the rosemary and black pepper. Sprinkle the pears with lemon juice.
Preheat oven to 450°F (230°C). After rising, turn the dough out onto a floured surface and divide it into two parts. Roll out one half of the dough and transfer to the Rectangle Stone, spread with half of the sour cream mixture. Cover with half of the pears, onions and gorgonzola. Sprinkle with half of the chopped walnuts.
Bake on the lowest oven rack for about 15-20 minutes. Let cool. Remove from stone and repeat with remaining dough and toppings.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 590, Total Fat 31 g, Saturated Fat 17 g, Cholesterol 75 mg, Sodium 1040 mg, Carbohydrate 60 g, Fiber 5 g, Sugars 11 g, Added Sugars 0 g, Protein 19 g