| Cook Time: 15 min | Prep Time: 30 min | | | |
Ingredients:
Dough:
1 tablespoon dry active yeast
1 ½ cup warm water
3 cup All Purpose flour
2 teaspoon sugar
1/2 tablespoon salt
1/2 cup chopped walnuts
2 tablespoons olive oil
1 large egg
Topping:
2 cups pears pureed
3 ounce blue cheese crumbles
1/2 cup walnuts
1 cup jack cheese
1 tablespoon chopped rosemary
Instructions:
Preheat oven to 450°F.
Dough:
Mix yeast, 1 teaspoon sugar and water together and set aside. Put flour, 1/2 tablespoon, salt, 2 teaspoons sugar, walnuts and olive oil in food processor and mix. When yeast has foam on top, add to food processor and process until it comes together. This is enough kneading. Put dough in a well-oiled bowl and cover with plastic wrap. Allow to rise for 1 hour. Prepare a full sheet pan with Pam, oil spray, and sprinkle with corn meal. Press dough on pan.
Toppings:
Spread pear puree on dough. Top with cheeses, walnuts and rosemary. Bake for 15 minutes or until the cheeses have melted and browned slightly.
Garnish & Presentation:
Cut flat bread in 1” x 1” squares and serve on a platter. Can be served with herbed olive oil or a stilton and garlic spread.
Notes:
Yield: 1/2 sheet pan
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