Ingredients
- 2 tablespoons olive oil, plus more for the pan
- 1 lb. pizza dough, at room temperature
- 1 small garlic clove, grated
- 1 teaspoon fresh thyme leaves, plus 1/2 teaspoon chopped
- 1/2 teaspoon kosher salt
- 3/4 tsp. black pepper
- 1 1/2 c. Grated Monterey jack cheese (about 4 ounces)
- 1 firm-ripe pear, thinly sliced
- 1/2 c. crumbled blue cheese (about 2 ounces)
- Step 1: Preheat the oven to 425˚. Lightly brush a large-rimmed baking sheet with olive oil. Add the dough and stretch it into a very thin rectangle on the pan, about 11 by 15 inches. If the dough springs back when stretched, rest for a few minutes and try again.
- Step 2: Mix the olive oil with the grated garlic and chopped thyme and evenly brush it over the dough. Sprinkle with the salt and ½ teaspoon pepper. Evenly top with the jack cheese and pear slices. Dot the blue cheese over the top and sprinkle with the thyme leaves and the remaining ¼ teaspoon pepper.
- Step 3: Bake until the crust is golden brown and crisp, 20 to 25 minutes. Let cool for about 5 minutes. With a metal spatula, loosen the flatbread from the pan and slide it onto a cutting board. Cut into pieces.
https://www.thepioneerwoman.com/food-cooking/recipes/a62801805/blue-cheese-and-pear-flatbread-recipe/
#Blue #Cheese #Pear #Flatbread #Recipe
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