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Pear & Blue Cheese Flatbread

January/February 2008

Your rating: None Average: 4 (34 votes)

The classic combination of pears, walnuts and blue cheese isn't just for salad. Toss the same ingredients onto purchased whole-wheat pizza dough and make your own gourmet flatbread at home. Any type of ripe, firm pear will work—red pears look great.



READER'S COMMENT:
"Having had an amazing pear and blue cheese salad before, I knew that pear and blue cheese combo was a good one. I used whole wheat naan breads, and tried one with apple (next time I would saute the apple slices to reduce the crispness). I...
Pear & Blue Cheese Flatbread Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 3 cups thinly sliced onions
  • 20 ounces prepared whole-wheat pizza dough
  • 1/3 cup chopped walnuts
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons chopped fresh sage
  • Freshly ground pepper, to taste
  • 2 ripe but firm pears, sliced
  • 1/2 cup finely crumbled blue cheese

Preparation

  1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown, about 6 minutes. Reduce heat to low, cover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
  3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.
  4. Stir vinegar, sage and pepper into the onions. Spread on the crust and top with pears, walnuts and cheese. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Nutrition

Per serving: 361 calories; 9 g fat (3 g sat, 3 g mono); 8 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 12 g protein; 5 g fiber; 410 mg sodium; 250 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 fruit, 1 vegetable, 1 high-fat meat



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Recipe Categories

Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
45 minutes or less
Publication
January/February 2008

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