Pear, Goat Cheese, and Arugula Flatbread

I’m back on them pears again with this flatbread!  I just recently posted about my Roasted Pears, and today I’m using the same delicious pears in combination with goat cheese, arugula and cranberries to make this delightful snack/appetizer/entree.  Flatbreads really are so versatile, you can pick and choose toppings, make them as big or as small as you’d like, and eat them at any time of day!

I make my flatbread crust from scratch.  It’s quite simple, and it makes the product that much better.  If you don’t have the time, or can’t be asked, a store bought crust will work.  (But really, just make the crust.)  As I mentioned you can really use any combination of ingredients you’d like for the toppings.  You could go Mediterranean and throw some tomatoes, olives, and feta on there.  You could get creative and go for a breakfast flatbread of eggs, bacon, and hot sauce.  Any way you wanna do it is a-okay!

I’m a big big fan of the combination of toppings I went with.  The pears give a wonderfully sweet and fresh flavor, while the goat cheese and arugula have a bit of a bite, and the cranberry is there to round off the flavor with a little touch of tart.  There isn’t any sort of sauce, but you can definitely brush the crust with olive oil, or drizzle a balsamic reduction over top if you wish.

 

Pear, Goat Cheese, and Arugula Flatbread
Ingredients
For the Crust-Makes 2
3/4 C warm water
1 tsp active dry yeast
1 tsp honey
2 C all-purpose flour
1 1/2 tsp salt

Toppings
1/2 Pear, sliced thin
1 oz goat cheese, I used honey flavored
2 T dried cranberries
Salt and pepper to taste
Honey to drizzle
small handful of arugula

 

Directions
Combine the water, yeast, and honey in a small bowl.  Allow to sit for about ten minutes while the yeast blooms.

Mix the flour and salt with the yeast.  Knead until you get a soft smooth dough, about five minutes.  If the dough is too sticky, add additional flour a Tablespoon at a time.

Place the dough in a warm place with a damp towel over it and allow to double in size.  Should take 45 minutes to an hour depending on how warm it is.

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.

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.

Place the dough in the oven until the edges start to brown, usually around 15-20 minutes.

Remove from oven and top with desired toppings, but leave any greens off.  Sprinkle salt and pepper, and drizzle honey on top.  Bake for another 10-15 minutes.

Remove from oven and top with arugula or other greens. Cut and serve immediately!

 

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