Pear, Arugula, Prosciutto, and Blue Cheese Flat Bread

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When we were contemplating what to post today we knew we wanted it to be a drastic departure from the Thanksgiving fare that we’ve all been eating for the past few days. We also weren’t quite ready to get into our more Christmasy postings so we opted for a light and seasonal tapas-style flatbread that is the perfect meal for the busy holiday season. The recipe incorporates my all time favorite no fail pizza/flatbread dough topped with thinly sliced onion, pear, prosciutto, arugula, and finally, a drizzle of syrupy balsamic vinegar. The combination of sweet, funky, salty, and peppery is sensational…though it takes a bite or two to get used to. One warning: This recipe is for blue cheese lovers! If you don’t like blue cheese either decrease the amount you top your flatbread with or use a different cheese such as feta, gorgonzola, or plain old mozzarella. Take a break from turkey and try this flatbread!

Flat Bread-125-2 Katryn’s Wine Pairing:
Rating 7.0 out of 10.0

I have mixed feelings about this wine. It didn’t love it on it’s own but I thought it paired really well with the flatbread. It was a bit too acidic and almost vinegary by itself but when tasted with the savory pizza and reduced balsamic it worked. It also had strawberry and raspberry undertones that were a nice complement to the pear. In short I recommend this wine with some reservations…just make sure you drink it with a meal like this one!

Flat Bread-124-2 Hipster Ale, Evil Twin Brewing
Rating: 8.5 out of 10.0

I really didn’t want to like this beer. The name of the beer and the hipster design seemed pretentious in a mocking sort of way… or maybe it was mocking of people who mock hipsters… who knows? Not to mention the $13.99 price tag for a six-pack of pale ale!? Anyways, I cracked the can and took a sip and my hopes and dreams were crushed. The beer was really, really good. This beer is what I want all Pale Ales to be! Citrus and grass aroma with hop forward flavors but well balanced by smooth mild malt. A lot of Pale Ales I try might as well be IPAs with the amount of hops crammed into the beer. In my opinion, a good pale ale has a more balanced and smooth flavor than IPAs and Hipster Ale had that in abundance! In fact, I would have given this beer higher score if it weren’t for the price. $13.99 for a six-pack of pale ale at 5.5% alcohol content is laughable… but I still bought it so I guess the joke is on me.

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Pear, Prosciutto, Blue Cheese and Arugula Flatbread:

We used this recipe for the dough


For the dough
1 teaspoon Active Dry Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Olive Oil
For the flatbread
2 Tbs. Olive oil plus more for drizzling
2 cloves garlic, crushed
½ onion, sliced paper thin
½ pear, sliced thinly
3 oz. prosciutto, cut into strips
2-3 oz. blue cheese, crumbled (use more or less depending on how much you like blue cheese!)
1 cup baby arugula
¼ cup balsamic vinegar


1. Sprinkle yeast over 1 1/2 cups warm (110 degree) water.

2. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until just combined with the flour.

3. Next, pour in yeast/water mixture and mix until just combined.

4. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl with a damp cloth and allow to rise for 1-2 hours.

NOTE: You will only need 1/2 of the dough for this recipe. Use leftover dough make other kinds of pizza or flatbread! The dough can be refrigerated for 2-3 days or frozen.

5. Preheat oven to 500 degrees. Roll or stretch out 1/2 of the pizza dough and place on an oiled baking sheet.

6. Combine the crushed garlic with the olive oil and brush the dough with the olive oil/garlic mixture. Sprinkle lightly with salt and pepper. Lay sliced onion all over the surface of the pizza and then do the same with the sliced pear. Sprinkle prosciutto pieces over the pear and onion and top with the blue cheese. Sprinkle lightly with salt and freshly ground pepper.

7. Bake for 14 minutes, or until crust is golden and cheese is bubbly. While the flatbread is baking pour the balsamic into a small saucepan and boil for about 5 minutes or until the vinegar has reduced to a syrupy consistency. Set aside to cool slightly.

8. Remove the flatbread from the oven and transfer to cutting board. Just before serving, sprinkle on arugula and drizzle the reduced balsamic.

9. Cut into squares and serve immediately!

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