Pear & Blue Cheese Flatbread
A perfect balance of sweet pears, tangy blue cheese, and aromatic rosemary, this gourmet-style flatbread delivers rich flavours in every bite. Serve it as a standout appetizer or a delicious main that feels both comforting and elevated.
Serves: 4-12
Ingredients
| 2 | 12″ Pizza dough crusts from Morris East |
| 1/2-3/4 cup | That Dutchman’s Dragon’s Breath Blue Cheese |
| 1 | Container of Fresh Cheese from Annapolis Fine Cheese OR 1/2 cup fresh ricotta |
| 4 tbsp | Olive oil |
| 4 tbsp | Rosemary, finely chopped |
| 1 cup | Caramelized onions (2 large yellow onions) |
| 4 cups | Arugula or other seasonal greens |
| 2 | Small pears |
| To taste | Pepper |
| A drizzle | Honey |
Instructions
1. Preheat the oven to 550°F, or your highest oven setting.
2. Line a full size baking sheet with parchment paper.
3. Cut each pizza dough in half to create four smaller doughs. Roll each one into a thin round (or your preferred shape). Depending on your oven and sheet pan size, you may need to bake two at a time.
4. Place the doughs you’re ready to top onto the prepared baking sheet.
5. Spread a quarter of the fresh cheese on each pizza base, using all of the Annapolis cheese. Drizzle with olive oil and sprinkle evenly with rosemary. Add dollops of caramelized onions and spread them out. Top with arugula, pear slices, and crumbled Dragon’s Breath Blue Cheese. Finish with cracked pepper.
6. Bake for 17 minutes, or until the crust is golden brown.
7. Remove from the oven, drizzle lightly with honey, and serve.
Local Source Guide
Pizza dough: Morris East Restaurant
Cheese: Annapolis Fine Cheese, That Dutchman’s Cheese Farm
Produce: Noggins Corner Farm Market, Stirling Fruit Farms, Local Source Market
Honey: Cornect Family Farm
Credits
Recipe and photography provided by Jess Emin