Saturday, August 20, 2011

Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

This recipe is also from Steamy Kitchen. I have to say that mine turned out great and the dough is fantastic. One dough portion made a huge flatbread though so I am going to use maybe a smaller portion next time so it will just be enough for me.

1 lb fresh pizza dough
2 pears, sliced thinly
1/2 cup gorgonzola cheese
a nice chunk of good quality Parmigiano Reggiano, shaved with vegetable peeler
1 cup baby arugula leaves
¼ cup extra virgin olive oil
flour, for dusting

1. Dust surface of dough with flour. Divide dough into 4 equal pieces. Stretch surface of dough on each side and tuck under, creating a round, ball with a taut surface. Flatten dough ball a little. Keep the dough covered until ready to use. If using cold, refrigerated No Knead Olive Oil dough (recipe here), let the dough balls relax and warm up for 30 minutes on the counter before trying to roll or stretch out (it’s hard to stretch cold dough.) If using room-temp pizza dough, you may proceed to next step.

2. You’ll bake 2 at a time. Dust surface of dough and work surface with flour. with your hands, carefully stretch into a long, thin, oval shape, about 16″x 6″. The thinner you can get the dough without tearing, the better. You can use rolling pin (esp if your dough is still a little cold). If dough is difficult to stretch or roll, let it sit and relax for 10 minutes. Repeat with remaining. Cover loosely with towel.

MY NOTE: I left my dough out for about an hour and a half then folded it 2-3 times. It made it so pliable, easy to work with and shape. I didn't even need my rolling pin to stretch it out.

3. 20 minutes before you want to bake you’ll want to preheat your oven and your baking sheet. Crank up your oven to its highest setting (usually most ovens go up to 500F) and insert an inverted baking sheet.

MY NOTE: I turned the oven temperature up to 500F and used baking sheet covered with aluminun foil.

4. Remove the hot baking sheet from oven and set your flatbreads on top, side by side. Work quickly and carefully. Brush surface with olive oil and layer pears and gorgonzola on top. Bake in oven for 7-10 minutes (keep your eye on the flatbread!) until top and bottom of flatbread is golden brown. Remove and repeat for remaining 2 flatbreads. Top with baby arugula and shaved parmesan.

MY NOTE: I baked mine for about 17 minutes which was the time it turned golden brown in color. The flatbread came off easily from the baking pan, no sticking problem.

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