Pear & Gorgonzola Flatbread with Hot Honey
Crisp flatbread topped with ripe pear, gorgonzola, caramelized onions and walnuts, finished with arugula and spicy honey.
Why this recipe works
Sweet pear, salty blue cheese and a drizzle of chili-spiked honey is a classic autumn combination. Store-bought pizza dough keeps this weeknight-possible, and the caramelized onions can be made a day ahead.
Method
- Caramelize the onions. Cook the onion in olive oil with salt over medium-low heat 20 minutes, stirring now and then, until jammy and golden.
- Heat the oven. Place a baking sheet or pizza stone on the lowest rack and heat the oven to 475°F.
- Shape the dough. Stretch the dough into a rough 10x15-inch oval on a floured sheet of parchment. Brush with olive oil.
- Top. Scatter mozzarella, then the onions, pear slices, gorgonzola and walnuts.
- Bake. Slide the parchment onto the hot sheet. Bake 11–14 minutes until the crust is deep golden and the cheese bubbles.
- Make hot honey and finish. Warm the honey with red pepper flakes for 1 minute. Top the flatbread with arugula and drizzle with hot honey. Slice and serve.
Tips & swaps
- Not a blue cheese fan? Use goat cheese or brie.
- Figs, when you can find them, are a great swap for half the pear.
- Add prosciutto after baking for a salty finish.
Nutrition per serving
| Calories | 580 |
| Fat | 24g |
| Carbohydrates | 72g |
| Protein | 19g |
| Fiber | 5g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Best fresh. Reheat leftovers in a hot skillet to re-crisp the base.
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