Pear and Flatbread Pizza
This is a recipe from the blogger, "Give It Some Thyme". The name is a catchy play on words. Check out her blog as she is very creative with recipes that stir the "juices".
I had a similar recipe on my blog a few years ago but the attraction with this recipe was the changes and additions.
Brush the top with a thin coating of olive oil. Bake for 5 minutes to crisp the crust.
Remove flatbread from the oven and maintain oven temperature. Dollop the brie around on the flatbread and spread as evenly as you can. It doesn’t have to be perfect.
Spread the shallots over the brie. Sprinkle with chopped rosemary. Drizzle with 1 tablespoon of honey.
Arrange pear slices as desired. Top with prosciutto and chopped walnuts. Drizzle with remaining honey. Season with freshly ground pepper, to taste.
Bake flatbreads 10-12 minutes until pears soften, cheese melts, and crust edges are golden brown. Let cool slightly.
Garnish with fresh rosemary sprigs and additional honey, as desired. Serve immediately.
Ingredients
1 large about 14x5 inches store-bought flatbread, or 2 smaller ones
½ tablespoon olive oil
6 ounces brie cheese room temperature, rind removed
¼ cup shallots thinly sliced
2 teaspoons fresh rosemary finely chopped, plus extra for garnish
2 tablespoons honey divided
2-3 pears cored and thinly sliced
2 ounces thinly sliced prosciutto torn into strips
¼ cup caramelized or roasted walnuts chopped
Freshly ground pepper
½ tablespoon olive oil
6 ounces brie cheese room temperature, rind removed
¼ cup shallots thinly sliced
2 teaspoons fresh rosemary finely chopped, plus extra for garnish
2 tablespoons honey divided
2-3 pears cored and thinly sliced
2 ounces thinly sliced prosciutto torn into strips
¼ cup caramelized or roasted walnuts chopped
Freshly ground pepper
Directions
Preheat oven to 400˚F. Place flatbread onto a parchment-lined baking sheet.
Brush the top with a thin coating of olive oil. Bake for 5 minutes to crisp the crust.
Remove flatbread from the oven and maintain oven temperature. Dollop the brie around on the flatbread and spread as evenly as you can. It doesn’t have to be perfect.
Spread the shallots over the brie. Sprinkle with chopped rosemary. Drizzle with 1 tablespoon of honey.
Arrange pear slices as desired. Top with prosciutto and chopped walnuts. Drizzle with remaining honey. Season with freshly ground pepper, to taste.
Bake flatbreads 10-12 minutes until pears soften, cheese melts, and crust edges are golden brown. Let cool slightly.
Garnish with fresh rosemary sprigs and additional honey, as desired. Serve immediately.
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