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Gourmet Pear Gorgonzola and Walnut Flatbread served with fresh arugula on a wooden board.

Pear, Gorgonzola and Walnut Flatbread

A gourmet, Mediterranean-inspired white flatbread topped with a creamy garlic-ricotta base, melty mozzarella, sharp Gorgonzola, thin slices of sweet pear, toasted walnuts, fresh arugula, and a light honey drizzle.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: bread, Mezze
Cuisine: Italian
Calories: 295
Ingredients Method Notes

Ingredients
  

  • * 1 large pre-baked whole wheat flatbread or artisan flatbread/naan
  • * 1 tbsp 100% extra virgin olive oil for brushing
  • * 1 clove fresh garlic finely minced
  • * 1/2 cup part-skim ricotta cheese
  • * 1/2 cup part-skim mozzarella cheese shredded
  • * 1/2 cup Gorgonzola cheese crumbled
  • * 1 firm-ripe pear Bosc or Anjou, very thinly sliced unpeeled (1/8 inch / 3 mm)
  • * 1/3 cup raw walnuts roughly chopped and toasted
  • * 1 handful fresh baby arugula leaves
  • * 1 tbsp raw local honey for drizzling
* Optional:
  • A pinch of fresh cracked black pepper

Method
 

  1. Preheat your oven to 425°F (220°C) and line a sturdy baking sheet with parchment paper.
  2. Place the pre-baked flatbread onto the baking sheet. Lightly brush the outer edges with a small amount of extra virgin olive oil to ensure crisp, golden edges.
  3. In a small bowl, thoroughly mix the part-skim ricotta cheese with the finely minced garlic and a tiny splash of olive oil. Spread this mixture evenly across the base of the flatbread.
  4. Scatter the shredded part-skim mozzarella and the crumbled Gorgonzola evenly over the creamy ricotta base.
  5. Arrange the ultra-thin, unpeeled pear slices diagonally across the cheese layers in an elegant, slightly overlapping pattern.
  6. Bake in the preheated oven for 10 to 12 minutes, or until the cheeses are melted and bubbling and the flatbread edges are beautifully golden brown.
  7. Remove from the oven. Immediately scatter the roughly chopped toasted walnuts and fresh baby arugula across the hot surface.
  8. Drizzle the raw local honey evenly over the top, finish with a pinch of fresh cracked black pepper if desired, slice into rectangular strips, and serve warm.

Notes

Notes: Choose firm pears to prevent excess moisture from making the crust soggy. Always add the arugula and honey after baking to keep the greens vibrant and the honey beautifully glossy. For a savory twist, substitute prosciutto with roasted mushrooms to maintain an authentic, pork-free Mediterranean profile.