The sauteed pears spiked with Pear Verbena Champagne Balsamic are absolutely brilliant in this flatbread! Shallot Olive Oil, gorgonzola cheese, and fresh arugula add tons of great flavor as well! Yum!
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Pear Prosciutto Flatbread
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 4 Tbsp Pickle Creek Shallot Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c ice cold water Plus a little more if dough is dry
- 1-2 Tbsp Pickle Creek Shallot Infused Olive Oil for "sauce"
- 1 medium pear, thinly sliced
- 1 Tbsp butter
- 1 Tbsp Pickle Creek Pear Verbena Champagne Balsamic Vinegar
- 6 thin slices prosciutto, cut into thin strips
- 1/2 c gorgonzola cheese
- 1-2 handfuls fresh arugula
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 4 Tbsp Pickle Creek Shallot Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c ice cold water Plus a little more if dough is dry
- 1-2 Tbsp Pickle Creek Shallot Infused Olive Oil for "sauce"
- 1 medium pear, thinly sliced
- 1 Tbsp butter
- 1 Tbsp Pickle Creek Pear Verbena Champagne Balsamic Vinegar
- 6 thin slices prosciutto, cut into thin strips
- 1/2 c gorgonzola cheese
- 1-2 handfuls fresh arugula
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Instructions
Add butter to a small skillet and melt over medium heat. Add the sliced pear. Sauté ~5 minutes, stirring occasionally, until pear is soft. Splash in 1 Tbsp Pear Verbena Champagne Balsamic Vinegar and sauté ~1 minute more. Remove from heat.
Combine the flour, baking powder, and salt in a large mixing bowl. Drizzle in the 4 Tbsp of Shallot Olive Oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub the bottom side of the dough with Shallot Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Drizzle ~1 Tbsp Shallot Olive Oil on top of each flatbread round and spread evenly across the tops of the dough. Add the pears, prosciutto, and gorgonzola cheese, arranging everything evenly on top of the flatbreads.
Bake for ~15 minutes until crust and cheese are browned to your liking. Once the flatbread is out of the oven, sprinkle with fresh arugula leaves. Slice and serve hot. Enjoy!
