Recipe in SL October 2024 here
1 medium-size (6 oz.) red Anjou pear, unpeeled, halved, cored, and thinly sliced lengthwise (about 1 cup)
2 tsp. fresh lemon juice (from 1 lemon)
1 (16 1/2- x 4 1/2-in.) flatbread (such as Trader Joe’s pizza crust)
4 oz. fontina cheese, shredded (about 1 cup)
1 small (1 1/2 oz.) shallot, thinly sliced (1/3 cup)
1 1/2 oz. crumbled Gorgonzola cheese (about 1/3 cup)
1/4 tsp. flaky sea salt
1/8 tsp. black pepper
1 Tbsp. honey
1/2 cup loosely packed baby arugula (1/3 oz.)
2 Tbsp. cooked and crumbled bacon (2 slices)
2 tsp. fresh lemon juice (from 1 lemon)
1 (16 1/2- x 4 1/2-in.) flatbread (such as Trader Joe’s pizza crust)
4 oz. fontina cheese, shredded (about 1 cup)
1 small (1 1/2 oz.) shallot, thinly sliced (1/3 cup)
1 1/2 oz. crumbled Gorgonzola cheese (about 1/3 cup)
1/4 tsp. flaky sea salt
1/8 tsp. black pepper
1 Tbsp. honey
1/2 cup loosely packed baby arugula (1/3 oz.)
2 Tbsp. cooked and crumbled bacon (2 slices)
Preheat oven to 450°F. Toss together pear and lemon juice until pear slices are coated.
Place flatbread on a large baking sheet lined with parchment paper. Top with fontina cheese. Arrange pear and shallot slices evenly over cheese.
Bake in preheated oven until flatbread is crisp and cheese is melted, 12 to 15 minutes. Remove from oven; sprinkle evenly with Gorgonzola, salt, and pepper. Drizzle with honey, and top with arugula and bacon.
Place flatbread on a large baking sheet lined with parchment paper. Top with fontina cheese. Arrange pear and shallot slices evenly over cheese.
Bake in preheated oven until flatbread is crisp and cheese is melted, 12 to 15 minutes. Remove from oven; sprinkle evenly with Gorgonzola, salt, and pepper. Drizzle with honey, and top with arugula and bacon.
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