Semi-related to my pizza obsession is my fondness for experimenting with different topping for homemade flatbread (remember the fig + goat cheese version?) – it makes a quick and substantial first-course for a party, or a yummy summertime meal paired with a simple salad. We recently styled this Bohemain shoot for DIY Network, and for it I created a handful of recipes infused with Moroccan flavors to be served family-style at our low lounge-y table. (check out the table DIY here.) This particular flatbread recipe came about because I realized while at the grocery that figs were totally out of season, so I had to invent a quick flavor combo while I was shopping. The result is a sweet-meets-savory combo of roasted pears, juicy apricots, creamy goat cheese, mint and toasted walnuts – a touch exotic but with totally crowd-pleasing flavors. Have you guys ad-libbed any great appetizers based on what you stumbled across at the market or in your fridge? I’d love to hear your favorite creations in the comments…and keep reading for the recipe!
Pear, Chevre & Honey Flatbread
- 1 ball pizza dough at room temp (store-bought or homemade)
- olive oil, for brushing
- 4 ounces herbed goat cheese
- 2 teaspoons honey, divided
- 1 firm pear, cored and thinly sliced
- 6 dried apricots
- 1/4 cup fresh mint, chopped
- salt & pepper
- 1/4 cup toasted walnuts (optional)
1. Place a pizza stone or cookie sheet in the bottom of the oven and preheat the oven to 500°. Allow the pizza stone to heat thoroughly.
2. Cover apricots with boiling water, and allow to sit for 10 minutes to plump and reconstitute.
3. On a lightly floured surface, roll out pizza dough to a 6” x 12” rectangle. Brush with olive oil and carefully transfer to hot pizza stone. Bake for 5 minutes until crust starts to puff up.
4. Meanwhile, whisk goat cheese and 1 teaspoon of honey in a small bowl until fluffy. Remove crust from oven, and dollop cheese all over the crust, leaving a 1-inch border all around.
5. Arrange sliced pears over cheese. Season with salt and pepper, then bake in oven for 10 more minutes, until crust is crispy and golden brown.
6. Remove from oven and sprinkle with apricots, mint and toasted walnuts, if desired.Drizzle with honey. Allow to sit for 5 minutes before slicing into squares.
*images: She-n-He Photography