By Alexandra Stafford aka Alexandracooks.com
Note: There is nothing flat about this flatbread. It is bubbly and blistery (thanks to the Steel!), but the oblong shape and thin slices make it flatbread-esque and perfect for serving as an hors d’oeuvres.
1 round pizza dough or any flatbread
1 tablespoon butter (increase if you are using more pears)
1 pear, thinly sliced, (no need to peel; count on 1 pear per flatbread)
4 oz. gorgonzola
2 tablespoons heavy cream
1. Place your Baking Steel in the oven and preheat your oven to 550ºF. Allow Steel to heat for 45 minutes.
2. About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a lightly floured work surface. Place a sheet of parchment paper onto your pizza peel.
3. Melt butter in a skillet over medium heat. Add pears and sauté slowly until they are slightly soft and their edges begin to brown. Don’t worry about making sure both sides of the pears are lightly browned — they just need to be slightly soft, and you don’t want to break them during the sauté process.
4. Meanwhile, melt gorgonzola with cream over medium heat until mixture is smooth and creamy. Set aside.
5. Gently stretch your pizza round into a rectangle, roughly 11 inches by 6 inches. (Note: You can do this in the air using the backs of your hands to gently stretch out the dough; or you can do this on the surface of your board.) Place dough onto parchment paper-topped Steel. Spoon gorgonzola mixture into a thin layer over the top of the dough. (Note: This amount of cheese/cream will be enough for about 2 pizzas. Store remainder in fridge and re-melt as needed; or make another flatbread.) Arrange pears browned side facing up and edges slightly overlapping over the top of the cheese.
6. Shimmy your dough onto your Steel. Bake until your “flatbread” is blistered and bubbly, about 5 minutes. Transfer to a cutting board. Make one long cut through the middle of the flatbread lengthwise. Cut crosswise on the bias into thinnish, hors d’oeuvre-size slices. Serve immediately.