Italian flatbread with pear, walnut and gorgonzola
This combination is well known as a salad but develops a new level of wonderful with this hot cheesy bread. If you’ve never made flatbread before, don’t be scared – it’s super easy! Enjoy while it’s hot or send some home with the grandkids for their lunchbox tomorrow. Allow time for proving. Serves 8 – 10
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INGREDIENTS:
Flatbread
Topping
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DIRECTIONS:
STEP 1:
To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured work-surface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
STEP 2:
Heat the oven to 220C/fan 200C/gas 6/400F. Tip the dough out on to a work-surface, press and roll out to a large rectangle, roughly 25cm x 35cm (10ins x 13ins), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.
Notes: Anjou Pears are the most common red variety, but you could easily substitute Bartlett or Williams. If Gorgonzola is difficult to find, you could use Roquefort, Bleu d’Auvergne, Dolcelatte or Stilton.
STEP 1:
To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured work-surface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
STEP 2:
Heat the oven to 220C/fan 200C/gas 6/400F. Tip the dough out on to a work-surface, press and roll out to a large rectangle, roughly 25cm x 35cm (10ins x 13ins), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.
Notes: Anjou Pears are the most common red variety, but you could easily substitute Bartlett or Williams. If Gorgonzola is difficult to find, you could use Roquefort, Bleu d’Auvergne, Dolcelatte or Stilton.
