Flatbread is pizza’s cousin that people like inviting to their fancier dinner parties. You may not be able to serve a pizza hors d’oeuvre but you can certainly serve flatbread, and your guests will be plenty pleased.
If you want to get fancy-pants and make and roll out your own dough, be my guest. I typically rely on lavash bread or pre-made dough. Waiting for dough to rise is not on the list of thing I personally have time for, but hats off to you if you can make it work.
Pear, Goat Cheese and Prosciutto Flatbread
1 pound frozen pizza dough, thawed or lavash bread
1 pear, thinly sliced*
½ cup chopped onion
8 oz of goat cheese, small chunks
3 slices Prosciutto, thinly sliced
1 cup Arugula
2 tablespoons brown sugar (optional)
If you are going to roll out the dough:
Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface. Roll the dough around the rolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown.
Preheat the Oven to 375°.
In a pan, chop and caramelize the onion, making sure it browns. Set aside.
In the following order, layer the lavash with the pear slices, chunks of goat cheese, onion, and prosciutto. The onion adds sweetness, but if you like you can also sprinkle it will brown sugar.
Bake for 5-6 minutes until the lavash is golden brown and, if you’ve added it, until the sugar has caramelized.
Top with baby arugula and serve.
Salt and Pepper.
*You can also swap the pear for grilled peaches. Forego the sugar and add a dollop of aged balsamic on the top.