Italian Flatbread with Pear, Walnut and Gorgonzola

AuthorGeo FoodsCategory

Ingredients

 · 2 pears
 · 15 walnuts
 · 150 g gorgonzola dolce
For Flatbread
 · 300 g bread flour
 · 1 teaspoon caster sugar
 · 1 teaspoon sea salt
 · Dried yeast
 · 1 tablespoon yogurt
 · Olive oil

Preparation

1

To make the flatbread, combine the flour, sugar, salt and yeast in a bowl. In another bowl, mix together the yogurt, olive oil and warm water, then gradually mix in the flour to form a soft dough. Tip onto a lightly floured work surface and knead for 10 minutes until smooth and springy. Put the dough in a bowl, cover and leave it to rise for an hour. Heat the oven to 220°C. Tip the dough out on to a work surface, press and roll out to a large rectangle, and then put on a baking sheet. Brush all over with olive oil, push in the pears and walnut halves all over. Top the gorgonzola and bake for 20 minutes until puffed and golden. Drizzle with a little more oil, and then serve with fig jam.

Related Recipes

Ingredients

 · 2 pears
 · 15 walnuts
 · 150 g gorgonzola dolce
For Flatbread
 · 300 g bread flour
 · 1 teaspoon caster sugar
 · 1 teaspoon sea salt
 · Dried yeast
 · 1 tablespoon yogurt
 · Olive oil

Directions

1

To make the flatbread, combine the flour, sugar, salt and yeast in a bowl. In another bowl, mix together the yogurt, olive oil and warm water, then gradually mix in the flour to form a soft dough. Tip onto a lightly floured work surface and knead for 10 minutes until smooth and springy. Put the dough in a bowl, cover and leave it to rise for an hour. Heat the oven to 220°C. Tip the dough out on to a work surface, press and roll out to a large rectangle, and then put on a baking sheet. Brush all over with olive oil, push in the pears and walnut halves all over. Top the gorgonzola and bake for 20 minutes until puffed and golden. Drizzle with a little more oil, and then serve with fig jam.

Italian Flatbread with Pear, Walnut and Gorgonzola

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