Are you ready to go to flavortown? Well this recipe will take you there. I got the inspiration for this from a flatbread I had at a restaurant a few years ago. Of course, I had to make it my own and not to toot my own horn, but this is so much better than the original one that I had. I will tell you that there are few steps to putting this together, but they are totally worth it. I am going to tell you this recipe, and break it down for you so simply that you won't mind the little bit of extra work that goes into creating this little masterpiece. Here's how I do it, step by step:
Step 1: Make the garlic oil:
2 tbsp organic extra virgin olive oil
3 garlic cloves, minced
Directions: In a small sauce pan set to medium heat, add the olive oil and garlic. When you notice the garlic is starting to cook, turn down the heat to low, and continue to cook for about 15 minutes making sure the garlic doesn't burn. While this is happening, move on to the pears and pecans.
Step 2: Make the caramelized pears:
1 organic pear, peeled and diced
2 tbsp unsalted organic butter
1 tbsp brown sugar
1/4 dry white wine
Directions: In a small skillet set to medium heat, melt the butter and add the pears. Sprinkle with the brown sugar and cook for about 4 minutes. Add the wine, stir, and increase the temperature of the pan until the wine is bubbling and starting to reduce. This should take about 3-5 minutes. Put the pear mixture in a bowl and set aside. Use the same pan to make the candied pecans.
Step 3: Make the candied pecans:
1 tbsp unsalted organic butter
2 tbsp brown sugar
1 cup chopped pecans
Directions: In the same small skillet as you cooked the pears, melt the butter and add the brown sugar. Stir until the brown sugar starts to dissolve. Add the pecans and cook for about 3 minutes. Remove from the pan and set aside. The pecans will start to harden as they sit. Now you are ready to assemble the flat bread.
Pear and Fontina Flatbread with Pecans and Blue Cheese:
(makes 2 flatbreads)
1- 2 pack garlic Naan bread
2/3 cup shredded fontina cheese
1 cup organic arugula
3 tbsp gorgonzola, crumbled
Directions: Preheat the oven to 375. Put one of the Naan breads on a cookie sheet lined with foil and brush with 1 tbsp of the garlic oil. Bake for 5 minutes. Add 1/3 of the fontina and 1/2 of the pear mixture and bake for 5 more minutes. Remove the pan and turn off the oven. Sprinkle 1/2 of the pecans over the pears and top with 1/2 the arugula and 1/2 of the crumbled blue cheese. Place back in the oven for 2 minutes, at which point the blue cheese is ever so slightly melted. Use a pizza cutter to cut into 8 pieces and serve.
Tip: Make the oil, pears, and pecans ahead of time. They will easily keep for a couple of days. If you can't find Naan bread, I have done this with puff pastry, you just have to roll it out to about 1/4 inch thick and then I cut it into 4 squares. I dock the dough liberally (prick all over with a fork), brush each piece with 1/2 tbsp garlic oil, and bake for 5 minutes at 400 degrees. Then just move forward with the recipe as is, keeping the temperature at 400 degrees.