Flatbread makes everyone happy.
This recipe straddles the delicate balance that all hostesses search for: Something the ladies will love (and be impressed by) but that the husbands will still chow down on with abandon.
Enter Pear & Gorgonzola Flatbread. Perfect for parties (now one of my most “requested” appetizers!), or for a meal with salad, or just when you’re craving one of the most perfect sweet/salty marriages ever.
The stinky cheese makes foodies swoon, but it looks enough like pizza that dudes will grab a slice, too.
Talk about a win, win.
Pear & Gorgonzola Flatbread
Inspired by the California Pizza Kitchen
Makes 2 Flatbreads, Serves 8 as an appetizer
- 1 Medium onion (I used a Vidalia – on the sweeter side of spectrum)
- 2 Pears (Try a mix of varieties for color)
- About 1/2 Cup Gorgonzola cheese, crumbled
- 1 Package of Whole Wheat Naan (Usually contains two flatbreads – Or, use pita or make your own from scratch!)
- 2 T Earth Balance or Olive Oil
- 1 T Garlic Gold or Olive Oil
- 2 T Fig Vinegar (The fruit flavor works well with this recipe, but balsamic is a great substitute)
- Preheat oven to 400.
- Chop onion into thin half-moons, and roughly slice pears (about 1/2 in. thick, varying sized pieces).
- Add onion to medium/medium high heat along with Earth Balance. Add vinegar, stir occasionally, and cook until browned and almost caramelized – 10-15 minutes. Add sliced pears, stir. Allow to cook down and soften, about 5 minutes (you may need to add a little more EB).
- Remove Naan from package, and lay on a baking sheet. Lightly brush with Garlic Gold.
- Spread pear and onion mixture over flatbreads, then sprinkle (liberally) with the Gorgonzola cheese.
- Place flatbreads in oven, and bake for 7-10 minutes, or until the breads are crispy and the cheese begins to melt.
- Remove from oven, slice, and serve warm! Arugula, tossed with a little balsamic, makes a great garnish… and a great Cabernet :)