Grilled Pear & Prosciutto Flatbread

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Credit: Courtesy of Pacific Northwest Canned Pear Service
The National Culinary Review, October 2011


1 T. yeast
2 cups Pacific Northwest Canned Pears, light syrup (heated to 115ºF)
½ t. salt
¼ cup olive oil + extra, as needed for brushing/drizzling
5½ -6 cups flour
¾ cup cornmeal
1½ t. ground allspice
24 Pacific Northwest Canned Pear slices, light syrup (reserve syrup)
2¼ cups crumbled Gorgonzola
1½ cups dried prosciutto
¾ cup shaved Parmesan
¼ cup chopped fresh rosemary
1 T. fresh cracked pepper
3 qts. arugula, dressed with vinaigrette


Method: In mixing bowl, sprinkle yeast over warm pear syrup. Let stand 5 minutes. With paddle on medium speed, mix in salt, ¼ cup olive oil, 3-4 cups flour and cornmeal; mix well. On low speed, slowly add remaining flour; mix to create dough. Turn onto floured surface; knead lightly. Place dough in oiled bowl; cover. Let double in size. Punch dough down. Divide into 12 even pieces. On lightly floured surface, roll each dough ball into thin 10-inch oval. Brush lightly with olive oil; grill oiled-side down. Reduce heat to low. Turn dough over; top each round with 2 pear slices, 3 T. crumbled Gorgonzola, 2 T. prosciutto and 1 T. shaved Parmesan. Drizzle each flatbread with olive oil; sprinkle with rosemary and pepper. Put lid down on grill to cover flatbreads until cheese melts. Remove from grill. Let stand 2-3 minutes. Cut; serve on small cutting board. Top each flatbread with 1 cup lightly dressed arugula.


12 servings


Appetizer, Main Dish, Pork, The National Culinary Review

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