Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Flatbread: Place the flatbread or rolled-out pizza dough on a baking sheet or pizza stone. Drizzle lightly with olive oil.
Assemble Toppings: Arrange the pear slices evenly over the flatbread. Sprinkle the crumbled Gorgonzola and toasted walnuts on top. Add fresh thyme leaves if using.
Season: Lightly season with salt and freshly ground black pepper.
Bake: Bake in the preheated oven for 12-15 minutes, or until the flatbread is golden and crisp and the cheese is melted and bubbly.
Finish: Remove from oven and, if desired, drizzle with a little honey for a touch of sweetness. Slice and serve warm.
Serving and Storage Tips:
Serve immediately for the best texture and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain crispiness.
Pair with a crisp white wine or light salad for a complete meal.
Variations:
Substitute Gorgonzola with goat cheese or blue cheese for a different flavor profile.
Add caramelized onions or arugula for extra texture and taste.
Use pecans or almonds instead of walnuts for a nutty twist.
FAQs:
Q: Can I make this recipe vegan?
A: Yes! Use a vegan flatbread, replace Gorgonzola with a plant-based cheese, and drizzle with maple syrup instead of honey.
Q: What if I don’t have fresh thyme?
A: Dried thyme works as well, or you can skip it entirely without compromising the flavor too much.
Q: Can I prepare this ahead of time?
A: You can assemble the flatbread and refrigerate it for up to 2 hours before baking, but it’s best enjoyed fresh from the oven.
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