YIELD: Two 8” or one 12” flatbread, serves 6-8 people as an appetizer
- 1 (16oz) prepared whole wheat pizza dough
- 2 tablespoons olive oil, plus more for brushing on crust
- 2 large sweet onions, thinly sliced (about 5-6 cups)
- 2 tablespoons balsamic vinegar
- 1 large Bosc pear, firm but ripe, thinly sliced
- 1/2 cup crumbled gorgonzola cheese
- 2 teaspoons fresh thyme leaves, plus more for garnish
- 1/4 cup walnut halves, roughly chopped
- Salt and pepper
- If you have a pizza stone, place it in the middle of the oven, preheat to 400 degrees Fahrenheit.
- Roll out the dough to 1/4 inch thick. NOTE: if you are making two flatbreads, cut the dough in half, shape into a ball, cover and let rest until the dough is relaxed enough to roll out, about 20 minutes. Once rolled out, brush the dough lightly with olive oil, place on the hot pizza stone or a baking sheet and pre-bake for 5-8 minutes, until set but not brown. Remove from oven.
- Heat a large skillet over low to medium-low heat, add the olive oil, onions and a pinch of salt and sauté until the onions begin to brown. About 15 minutes. Turn the heat down if the onions start to brown too quickly. Once browned, add the balsamic vinegar and cook until the liquid has been absorbed and the onions are nicely caramelized. Set aside.
- Assemble the flatbread; distribute the caramelized onions in an even layer on the dough, layer the sliced pears on the onions, crumble the cheese over the pears, sprinkle on the fresh thyme leaves and walnuts and bake for 10-15 minutes or until bubble and nicely brown.
- Remove from oven, let cool for 5 minute and slice into small wedges. Serve immediately.