Save my name, email, and website in this browser for the next time I comment. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Remove from the oven and cut into pieces. Pear & Arugula Salad with Goat Cheese, Walnuts and Cranberries. read more…, Copyright © 2008-2015   |   Such the Spot   |. Brush dough with oil; sprinkle with sea salt and Espelette Preheat your oven to 350 degrees F.  You will have enough dough to make two flatbreads, divide the dough and either roll it out, or store it wrapped in saran wrap in the refrigerator for future use. Allow flatbread to cook for an additional 5-7 minutes. Place the dough in the oven until the edges start to brown, usually around 15-20 minutes. Cut pear halves vertically into very scant 1/4-inch-thick slices. Any way you wanna do it is a-okay! Required fields are marked *. It's available at specialty foods stores and from zingermans.com. This Walnut Pear Flatbread is so easy – made extra delicious with caramelized onions, gorgonzola and finished with balsamic glaze. Welcome to Such the Spot where I share inspired ideas for home decor, travel, recipes and life lived well. Transfer them again to the wire racks; this prevents the steam from making the dough soggy. Prep time. Repeat with remaining flatbreads. Return flatbread to grill and immediately reduce heat to low. Combine the water, yeast, and honey in a small bowl. On each flatbread, divide and layer the toppings: spread the mustard, followed by a layer of goat cheese, the caramelized onions, and the pears. Whisk all ingredients in small bowl. Cover; chill. You could go Mediterranean and throw some tomatoes, olives, and feta on there. Knead until you get a soft smooth dough, about five minutes. Ingredients. The shape you roll the flatbread into does not matter, but you want it to be pretty thin so you get a nice crispy crust. Put fig spread on sparingly. Top the pizzas with the arugula, slice, and serve hot. A salad that looks as delicious as it tastes. Place the dough in a warm place with a damp towel over it and allow to double in size. Divide the dough into two or four portions, roll them into balls and let them rise, yes, another hour while covered in the bowl. Stretch and roll each dough ball to 9-inch round on lightly floured work surface. Print. I need to come up with another nut other than pecans… or no nuts. Clean and reattach dough hook. Your email address will not be published. Scrape dough on hook into bowl. Add the sugar and continue to cook for another 15 to 20 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet. Spread the goat cheese on the crackers and top with arulgula. Prep Time 8 mins. Here are the notable differences I’ve come up with so far: I don’t know about you, but I can certainly get on board with that. Look for it at specialty foods stores and online at wholespice.com. Heat the olive oil in a medium fry pan over medium-low heat. Powered by the Parse.ly Publisher Platform (P3). Gently knead dough to deflate. Brush the flatbread with olive oil and top of pear/onion mixture, fresh spinach and gorgonzola cheese. (Alternatively, place heavy large baking sheet, upside down, in oven.) You could get creative and go for a breakfast flatbread of eggs, bacon, and hot sauce. On each flatbread, divide and layer the toppings: spread the mustard, followed by a layer of goat cheese, the caramelized onions, and the pears. Drizzle lightly with oil. 6 mins. Using floured hands, divide sticky dough into 4 equal pieces. 1/2 Pear, sliced thin Gluten free friendly. At that point, check dough for grill marks. Brush the dough with the olive oil, put it in a bowl, and cover with a dish towel. All rights reserved. My pizza crust is definitely not on par with yours. Recipe type: Carmelized Pear and Gorgonzola Flatbread.

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