Pear, Gorgonzola & Walnut Flatbread

• servings: Servings: 4 | Calories:
• total time: 13 minutes

Ingredients

1 large pre-baked whole-wheat or artisan flatbread/naan

1 tbsp extra-virgin olive oil

1 garlic clove, finely minced

½ cup part-skim ricotta

½ cup part-skim mozzarella, shredded

½ cup Gorgonzola, crumbled

1 firm-ripe Bosc or Anjou pear, very thinly sliced

⅓ cup walnuts, roughly chopped and toasted

1 handful fresh baby arugula

1 tbsp raw honey

Fresh cracked black pepper, optional

Directions

Preheat: Heat oven to 425°F (220°C) and line a baking sheet with parchment.

Make base: Mix ricotta, minced garlic, and a small splash of olive oil. Spread over the flatbread.

Add cheese: Scatter mozzarella and Gorgonzola evenly over the ricotta.

Add pear: Arrange very thin pear slices over the cheese.

Bake: Bake for 10–12 minutes, until the cheese is bubbling and edges are golden.

Finish: Immediately top with toasted walnuts and arugula. Drizzle with honey and add black pepper.

Serve: Rest for 2 minutes, slice, and serve warm.

Key tip: Use firm pears and add the arugula and honey after baking to keep the flatbread crisp and the greens fresh.