Pioneer Woman Blue Cheese and Pear Flatbread

Pioneer Woman blue cheese and pear flatbread takes 45 minutes and pizza dough, sliced pear and crumbled blue cheese to make a crisp, golden appetizer. It's an easy holiday party appetizer for Thanksgiving, Christmas or dinner parties, and it's made with refrigerated dough.

Stretch the dough into a very thin rectangle, because a thin crust bakes up crisp and golden instead of doughy under the toppings. If it springs back, let it rest a few minutes and the dough relaxes enough to stretch.

Brushing the dough with olive oil mixed with grated garlic and chopped thyme seasons the crust itself, not just the toppings. Baking it on an oiled rimmed sheet pan also crisps the bottom without any pizza stone.

Pioneer Woman Blue Cheese and Pear Flatbread

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

359

kcal

Thin, crisp dough carries melted jack cheese, tender pear slices and little pockets of tangy blue cheese. Fresh thyme and black pepper on top keep each bite savory, with just a hint of sweetness from the fruit.

Ingredients

• 2 tbsp. olive oil, plus more for the pan
  

• 1 lb. pizza dough, at room temperature
  

• 1 small garlic clove, grated
  

• 1 tsp. fresh thyme leaves, plus 1/2 teaspoon chopped
  

• 1/2 tsp. 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)
  

Directions

• Prep the pan: Preheat the oven to 425°F, then lightly brush a large rimmed baking sheet with olive oil. Add the pizza dough and stretch it into a very thin rectangle, about 11 by 15 inches.
• Let the dough rest: If the dough springs back when you stretch it, let it rest for a few minutes. Then try again, and it will give way much more easily.
• Season the crust: Mix 2 tablespoons olive oil with the grated garlic clove and 1/2 teaspoon chopped thyme. Brush it evenly over the dough, then sprinkle with the kosher salt and 1/2 teaspoon black pepper.
• Add the toppings: Scatter the grated monterey jack and the thinly sliced pear evenly over the dough. Then dot the crumbled blue cheese over the top and finish with the thyme leaves and the remaining 1/4 teaspoon pepper.
• Bake until golden: Bake for 20 to 25 minutes, until the crust is golden brown and crisp. The edges and the cheese should be nicely browned before it comes out.
• Cool and slice: Let the flatbread cool for about 5 minutes, then loosen it from the pan with a metal spatula. Slide it onto a cutting board and cut it into pieces.

Tools for this recipe

• Nordic Ware half sheet pan, Winco slotted fish spatula, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of blue cheese?

Goat cheese or crumbled feta both work if blue cheese isn't your thing, since they give the same tangy contrast to the sweet pear. Add a little less, because the jack cheese already melts into a mild, creamy base.

What kind of pear works best on a flatbread?

A firm-ripe pear is best, because it holds its shape and doesn't turn mushy in the oven. Slice it thinly so the pieces soften and cook through in the same time the crust takes to crisp.

Can I make this flatbread ahead of time?

You can stretch the dough and prep the toppings a few hours ahead, then keep everything covered in the fridge. Assemble and bake right before serving, since the crust is crispest straight out of the oven.

How do I store and reheat leftovers?

Wrap leftover pieces well and keep them in the fridge for a day or two. Reheat them on a baking sheet in a hot oven for a few minutes, since the microwave will make the crust soft.

What's the most common mistake with this flatbread?

Leaving the dough too thick is the usual problem, because a thick crust turns doughy under the cheese and pear. Take your time stretching it thin, and give it a rest if it fights back.