Pear and Gorgonzola Flatbread with Walnut Crumble (Print version)

Crisp flatbread topped with ripe pear, Gorgonzola, honeyed walnut crumble, arugula, and balsamic glaze.

# Ingredients:

For the walnut crumble

01 - 1/2 cup (55 g) walnuts, finely chopped
02 - 1/4 cup (15 g) panko breadcrumbs
03 - 1 tablespoon unsalted butter, melted
04 - 1 teaspoon honey
05 - 1 teaspoon fresh thyme leaves
06 - 1/4 teaspoon kosher salt
07 - 1/8 teaspoon black pepper

For the flatbread and finish

08 - 2 large naan flatbreads or prepared flatbreads
09 - 1 tablespoon olive oil
10 - 1/2 cup (55 g) shredded mozzarella
11 - 1 medium firm ripe pear, cored and thinly sliced
12 - 3 oz (85 g) Gorgonzola cheese, crumbled
13 - 1 cup (20 g) baby arugula
14 - 1 tablespoon balsamic glaze
15 - Extra black pepper, for serving

# Instructions:

01 - Preheat the oven to 425 F. Place a rimmed baking sheet in the oven while it heats.
02 - In a small bowl, stir together the walnuts, panko, melted butter, honey, thyme, salt, and pepper until evenly coated.
03 - Brush the naan with olive oil. Sprinkle with mozzarella, then add the pear slices and crumbled Gorgonzola in an even layer.
04 - Scatter the walnut crumble over the toppings, leaving some pear slices exposed so they roast lightly.
05 - Transfer the flatbreads to the hot baking sheet. Bake for 10-12 minutes, until the edges are crisp and browned and the cheese is bubbling.
06 - Let rest for 2 minutes. Top with arugula, drizzle with balsamic glaze, add black pepper, and slice while warm.

# Good to know:

01 - Best served warm, shortly after baking.
02 - Slice into small pieces for appetizers or larger wedges for a light meal.
03 - Use a firm ripe pear so the topping does not turn watery.

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