Flatbread with Figs, Pears and Blue Cheese

By GadgetGirl

Salty, pungent foods are a good foil for figs’ sweetness, which is why figs and blue cheese are a classic combination.

Mixed in a food processor, this dough comes together quickly. Be sure to check the expiration date on the yeast; if it is outdated, the dough will not rise properly.

Ingredients

• 1 batch food-processor pizza dough (see related recipe at below)
• 1 Tbs. active dry yeast
• 1 tsp. sugar
• 1 cup warm water (105° to 115°F)
• 3 cups all-purpose flour
• 1 tsp. salt
• 2 Tbs. extra-virgin olive oil
• Pizza
• Olive oil for brushing
• 1 firm but ripe pear, cored and thinly sliced
• 8 ripe figs, sliced lengthwise
• 1/2 cup (2 1/2 oz./75 g) crumbled blue cheese
• 2 Tbs. coarsely chopped toasted walnuts
• Balsamic vinegar for drizzling (optional)

Details

Adapted from williamssonoma.com

Preparation

Step 1

Preheat oven to 450 degrees with a pizza stone inserted.

Food-Processor Pizza Dough
In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.

Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out as directed in the pizza recipe.
Makes two 12-inch rounds.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with a fork. Transfer the dough to a floured pizza peel. Brush the dough with olive oil and top with half each of the pear, figs and blue cheese, leaving a 1/2-inch (12-mm) border uncovered.

Transfer the pizza to the oven. Bake until the crust is crisp and the cheese is slightly melted, 10 to 11 minutes.

Using the pizza peel, transfer the flatbread to a cutting board. Sprinkle with the walnuts and drizzle with balsamic vinegar. Preheat the pizza maker again and assemble a second pizza with the remaining ingredients. Cut the flatbread into slices and serve immediately. Makes two 10-inch (25-cm) flatbreads.