Pear & Blue Cheese Flatbread with Rosemary Vinaigrette
Prep time
Cook time
Total time
Author: Finn
Serves: Serves 2-3
Ingredients
- 1 ball of your favourite pizza dough *(here's my tried-and-true recipe)
- Rosemary blue cheese vinaigrette
- 2-3 medium apples or pears, cored and thinly sliced
- ¼ cup crumbled blue cheese
- ¼ cup grated mozzarella
- ¼ cup walnuts
- 50g prosciutto (optional)
- ⅓ cup fresh arugula (optional)
- .
- Rosemary blue cheese vinaigrette:
- 2 cloves garlic, minced
- 2 tsp Dijon mustard
- 2 tsp fresh rosemary, chopped (1 tsp dried)
- ¼ cup white wine vinegar
- ¼ cup olive oil
- ¼ cup crumbled blue cheese
- Salt and pepper, to taste
Instructions
- Place a pizza stone or heavy baking sheet into the oven. Crank the heat on the oven up to 500 degrees. Let the stone heat for at least 30 minutes in the oven.
- Mix all vinaigrette ingredients together (I like to use an immersion blender for this if possible, so the rosemary gets nice and small and the oil easily emulsified).
- Dust a flat surface with some coarse semolina and stretch out the portion of pizza dough you will be using. Take the heated pizza stone/tray out of the oven and transfer the dough directly on to it. This will cause the dough to start cooking right away, ensuring a nice and crispy crust.
Notes
*Pizza Dough:
1⅓ cups warm water
2¼ tsp instant yeast
3¾ cups all-purpose flour
1 Tbsp sugar
1 Tbsp salt
2 Tbsp olive oil
.
To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
1⅓ cups warm water
2¼ tsp instant yeast
3¾ cups all-purpose flour
1 Tbsp sugar
1 Tbsp salt
2 Tbsp olive oil
.
To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
Recipe by Port and Fin at https://portandfin.com/pear-blue-cheese-flatbread-with-rosemary-vinaigrette/