Savory Pear Gorgonzola Flatbread
There are some flavour combinations that just feel destined to be together, like old friends who finish each other’s sentences. For me, the marriage of sweet, juicy pear and sharp, creamy Gorgonzola is one of those timeless pairings. It’s a sophisticated duo that we’ve put to work in this absolutely wonderful Pear Gorgonzola Flatbread recipe. It’s the kind of dish that looks elegant and tastes complex, yet comes together with such little fuss. This is my go-to recipe when I need something quick but impressive for unexpected guests or a special Friday night treat.
What makes this particular savoury flatbread so special is the layering of textures and tastes. We start with a crisp, golden flatbread base, lightly brushed with garlic-infused olive oil. On top of that, we have pockets of gloriously melty Gorgonzola, which softens in the oven and becomes wonderfully creamy. Thin slices of ripe pear are nestled amongst the cheese, their sweetness intensifying as they bake. To finish, we add a scattering of toasted walnuts for a satisfying crunch, a handful of peppery rocket for freshness, and a final, decadent drizzle of balsamic glaze that ties everything together.
This recipe works beautifully for so many occasions. It’s an ideal appetizer to share with friends over a glass of wine, a light lunch served alongside a simple green salad, or even a delightful dinner for two. If you appreciate a balance of sweet and savoury, and you’re looking for a dish that delivers maximum flavour with minimal effort, you are going to adore this pear flatbread.
Recipe Overview
This Pear Gorgonzola Flatbread recipe delivers a fantastic balance of sweet, savoury, and tangy flavours on a delightfully crisp base. The pears soften and sweeten in the heat, complementing the bold, creamy Gorgonzola, while toasted walnuts and fresh rocket add wonderful texture. I tested this with both pre-made naan and pizza bases, and found that a thin, oval-shaped naan bread crisps up beautifully and provides the perfect canvas.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: Approximately 30 minutes
- Servings: Serves 2 as a main, 4 as an appetizer
- Difficulty: Easy
Why You’ll Love This Pear Gorgonzola Flatbread Recipe
- A Symphony of Flavours: The flavour profile is truly special. You get the sweetness from the pear and a drizzle of honey, a pungent tang from the Gorgonzola cheese, a nutty crunch from the walnuts, and a fresh, peppery bite from the rocket. It’s a combination that always gets compliments.
- Ready in Under 30 Minutes: From start to finish, this dish comes together in about half an hour, making it a fantastic option for a weekday dinner or a last-minute starter when you have company.
- Wonderfully Flexible: Don’t have walnuts? Pecans or even pistachios work well. Not a fan of rocket? Try baby spinach. You can easily adapt this recipe to what you have in your pantry. You could even add some prosciutto for an extra savoury kick.
- Ideal for Entertaining: This looks incredibly stylish when served on a wooden board, sliced into shareable pieces. It’s great for casual get-togethers, dinner party starters, or even as part of a larger tapas-style spread. We love making it for a weekend lunch in the garden.
- Family Tested: This one is a huge hit in my house. My husband, who’s usually picky, asked for seconds! He loved the contrast between the creamy melted cheese and the crisp base.
Ingredients You’ll Need
For the best results, try to use good quality ingredients, especially the cheese and olive oil, as they are the stars of the show. I prefer using a firm-ripe pear like Conference or Anjou, as they hold their shape well during baking and don’t release too much water.
- 2 large, thin flatbreads (naan bread or thin pizza bases work well)
- 2 tablespoons extra virgin olive oil
- 1 large clove of garlic, minced or finely grated
- 150g Gorgonzola cheese, crumbled (I use Gorgonzola Dolce)
- 1 large ripe but firm pear, cored and thinly sliced
- 50g walnuts, roughly chopped
- 50g fresh rocket
- 1 tablespoon honey (or maple syrup)
- 2 tablespoons balsamic glaze
- Freshly ground black pepper
- A pinch of sea salt
Ashley’s Tip: When slicing the pear, keep the slices relatively thin, about 3-4mm. This ensures they cook through and soften nicely without making the flatbread soggy. A mandoline slicer is brilliant for getting uniform slices, but a sharp knife works just as well.
How to Make This Pear Gorgonzola Flatbread Recipe
The process for this savory flatbread is very straightforward. We build the flavours in layers, starting with an aromatic base and finishing with fresh toppings after it comes out of the oven.
- Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper. This will prevent the flatbreads from sticking and makes for much easier clean-up.
- Create the Garlic Oil: In a small bowl, mix together the 2 tablespoons of extra virgin olive oil and the minced garlic. Let it sit for a couple of minutes to allow the garlic to infuse the oil.
- Prepare the Base: Place your flatbreads on the prepared baking tray. Brush the garlic oil evenly over the entire surface of each flatbread, going right to the edges. This creates a wonderfully fragrant and crisp foundation.
- Add the Toppings: Scatter the crumbled Gorgonzola cheese evenly over the flatbreads. Don’t worry about perfect placement; it will melt into lovely creamy pools. Arrange the thin pear slices over the cheese.
- Season and Drizzle: Drizzle the honey lightly over the pears and cheese. This little touch of sweetness is key to balancing the salty cheese. Finish with a good grind of black pepper and a tiny pinch of sea salt.
- Bake the Flatbread: Place the baking tray in the preheated oven and bake for 10-12 minutes. You’re looking for the flatbread edges to be golden brown, the cheese to be melted and bubbling, and the pears to be soft.
- Toast the Walnuts: For the last 2-3 minutes of baking time, carefully open the oven and scatter the chopped walnuts over the flatbreads. What works best for me is adding them near the end, as it gives them just enough time to toast without burning.
- Garnish and Serve: Once baked, remove the tray from the oven. Let the flatbreads cool for a minute before topping with the fresh rocket. Finish with a generous drizzle of balsamic glaze. Slice and serve immediately while it’s warm and the cheese is gooey.
Tips From My Kitchen
- Hot Oven is Key: Ensure your oven is fully preheated before the flatbreads go in. A high temperature helps the base cook quickly and become crisp rather than soft and doughy. If it’s not hot enough, the toppings can make the base soggy.
- The Pear Trick: I learned that tossing the pear slices with a tiny squeeze of lemon juice before arranging them on the flatbread can prevent them from browning, especially if you’re preparing them slightly ahead of time. It also adds a subtle brightness.
- Make-Ahead Components: You can prepare some elements in advance to make assembly even faster. Crumble the cheese, slice the pear (using the lemon juice trick!), and chop the walnuts. Store them in separate airtight containers in the fridge for up to a day. You can even infuse the garlic oil ahead of time.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, I recommend placing it on a baking tray in a 180°C oven for 5-7 minutes, which will help re-crisp the base far better than a microwave.
Equipment You’ll Need
You don’t need any fancy gadgets for this gorgonzola flatbread, just a few kitchen basics.
- Large baking tray
- Parchment paper
- Sharp knife and cutting board
- Small bowl for the garlic oil
- Pastry brush (or you can use the back of a spoon)
Common Mistakes to Avoid
- Overloading the Toppings: It’s tempting to pile on the cheese and pear, but less is more. Overcrowding the flatbread can introduce too much moisture, leading to a soggy centre. Aim for an even, single layer of toppings.
- Using Overripe Pears: A very soft, juicy pear will release a lot of water as it bakes, which can make the base doughy. Choose pears that are ripe enough for flavour but still firm to the touch.
- Adding Rocket Before Baking: Rocket is a delicate leaf that should be added fresh after the flatbread comes out of the oven. If you add it before baking, it will wilt completely and lose its lovely peppery flavour and texture.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few variations we’ve tried and loved:
- A Little Heat: For a spicy kick, sprinkle a pinch of red chilli flakes over the flatbread along with the black pepper before baking. It creates a lovely warm contrast to the sweet pear.
- Make it Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, use a good quality plant-based blue cheese alternative, swap the honey for maple syrup, and ensure your flatbread is dairy-free.
- Add Some Cured Meat: For meat-lovers, add a few slices of prosciutto or serrano ham. I recommend draping them over the flatbread after it comes out of the oven so the ham doesn’t become overly crispy and dry.
What to Serve With This Pear Flatbread
While this is magnificent on its own, it also pairs beautifully with a few simple accompaniments.
- A Simple Green Salad: A crisp salad with a light lemon vinaigrette is the perfect fresh contrast to the rich flatbread. The acidity cuts through the creamy cheese wonderfully.
- A Hearty Soup: For a more substantial meal, serve this alongside a warming soup. It would be fantastic for dipping into my Lentil Soup Recipe Hearty Comfort.
- Wine Pairing: A dry white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the flavours here. If you prefer red, a light-bodied Pinot Noir is an excellent choice.
Frequently Asked Questions
Pear Gorgonzola Flatbread
Ingredients
Method
- Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper. This will prevent the flatbreads from sticking and makes for much easier clean-up.
- Create the Garlic Oil: In a small bowl, mix together the 2 tablespoons of extra virgin olive oil and the minced garlic. Let it sit for a couple of minutes to allow the garlic to infuse the oil.
- Prepare the Base: Place your flatbreads on the prepared baking tray. Brush the garlic oil evenly over the entire surface of each flatbread, going right to the edges. This creates a wonderfully fragrant and crisp foundation.
- Add the Toppings: Scatter the crumbled Gorgonzola cheese evenly over the flatbreads. Don't worry about perfect placement; it will melt into lovely creamy pools. Arrange the thin pear slices over the cheese.
- Season and Drizzle: Drizzle the honey lightly over the pears and cheese. This little touch of sweetness is key to balancing the salty cheese. Finish with a good grind of black pepper and a tiny pinch of sea salt.
- Bake the Flatbread: Place the baking tray in the preheated oven and bake for 10-12 minutes. You're looking for the flatbread edges to be golden brown, the cheese to be melted and bubbling, and the pears to be soft.
- Toast the Walnuts: For the last 2-3 minutes of baking time, carefully open the oven and scatter the chopped walnuts over the flatbreads. What works best for me is adding them near the end, as it gives them just enough time to toast without burning.
- Garnish and Serve: Once baked, remove the tray from the oven. Let the flatbreads cool for a minute before topping with the fresh rocket. Finish with a generous drizzle of balsamic glaze. Slice and serve immediately while it's warm and the cheese is gooey.
Notes
I really hope you give this Pear Gorgonzola Flatbread recipe a try. It’s one of those effortlessly elegant dishes that has become a firm favourite in our kitchen, and I’m confident it will in yours too. The combination of flavours is just so satisfying. If you make it, please let me know how it turned out in the comments below – I love hearing about your kitchen adventures! Happy cooking!
– Ashley
