Idaho Pear & Gorgonzola Flatbread
- Prep: 30
- Cook: 25
- Yield: 4-6 wedges
This Idaho Pear & Gorgonzola Flatbread is a truly versatile recipe that adapts to any meal or occasion. Sweet, juicy pears with tangy cheese, caramelized onions, and a touch of balsamic create a flavor-packed base, while optional additions like Idaho honey, fig jam, prosciutto, or fresh Idaho arugula let you customize it for breakfast, lunch, dinner, or a show-stopping appetizer. Serve it warm as a comforting entrée or slice it for sharing—the possibilities are endless.
Pair with a crisp Idaho wine or cider.
Categorized: AppetizersEntrées
Ingredients
Flatbread Ingredients (makes 2–3 flatbreads, 10–12 inches each)
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2 cups Idaho all-purpose flour (or 1 ½ cups all-purpose + ½ cup whole wheat for rustic flavor)
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½ teaspoon kosher salt
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1 teaspoon baking powder
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2 tablespoons olive oil (or melted Idaho butter for richness)
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¾ cup warm water (adjust as needed)
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Optional: 1 teaspoon fresh thyme or rosemary, finely chopped
Topping Ingredients:
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1 large yellow onion, thinly sliced
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1 teaspoon brown sugar
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1 teaspoon apple cider vinegar
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1 firm pear (Bosc or Comice), thinly sliced
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3 ounces gorgonzola cheese, crumbled (or smoked mozzarella for milder flavor)
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2 tablespoons balsamic reduction
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Freshly cracked black pepper, to taste
- Optional: fresh thyme or rosemary sprigs for garnish
Featured Idaho Produce
Steps
Make the dough:
In a large bowl, whisk together flour, salt, baking powder, and optional herbs.
Stir in olive oil or melted butter.
Gradually add warm water and mix until a soft dough forms. Add more water or flour if needed.
Knead the dough:
Turn dough onto a lightly floured surface and knead for 3–5 minutes until smooth and elastic.
Rest the dough:
Cover the dough with a damp towel or plastic wrap. Let it rest for 20–30 minutes at room temperature. This relaxes the gluten and makes rolling easier.
Roll out flatbreads:
Divide dough into 2–3 portions. Roll each portion into a thin circle or oval, about 10–12 inches in diameter.
Cook the flatbreads:
Preheat a skillet or griddle over medium-high heat.
Cook each flatbread for 2–3 minutes per side until slightly crisp
Optional: Brush lightly with olive oil or melted butter after cooking for extra flavor.
While flatbread is baking, caramelize the onions:
Heat olive oil in a skillet over medium heat.
Add sliced onions and cook slowly, stirring occasionally, for 10–12 minutes until soft and golden.
Stir in brown sugar and apple cider vinegar, cook 1–2 minutes more, then remove from heat.
Assemble the flatbread:
Spread caramelized onions evenly over the flatbread.
Arrange pear slices on top, then sprinkle with crumbled gorgonzola.
Bake:
Bake for 8–10 minutes until cheese is melted and edges of flatbread are golden.
Finish & serve:
Remove from oven and immediately drizzle with balsamic reduction and add a light crack of black pepper.
Slice into 4–6 wedges and serve warm.
Kitchen Tips
Use firm pears so they hold their shape.
Optional: Honey or fig jam enhances natural pear sweetness; prosciutto adds savory depth. Arugula brings a nice peppery element.
