Name: Pear and Gorgonzola Flatbread Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 flatbread or naan (store-bought or homemade); 1 ripe pear, thinly sliced; 1/2 cup crumbled Gorgonzola cheese; 1/2 cup shredded mozzarella cheese; 1 tbsp olive oil; 1/4 small red onion, thinly sliced; 1 tsp fresh rosemary, finely chopped; 1/4 cup arugula (for topping); 1 tbsp honey or balsamic glaze (for drizzling); Salt and black pepper to taste

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If you’re searching for that magical balance between sweet and savory, look no further than Pear and Gorgonzola Flatbread. Imagine biting into a crispy flatbread loaded with juicy ripe pears, tangy gorgonzola, melty mozzarella, and a touch of fresh rosemary, all finished with a peppery bite of arugula and a luscious drizzle of honey or balsamic glaze. This is my go-to recipe any time I want something that impresses as both an elegant appetizer and an easy weeknight treat, with every bite full of gourmet flavor yet totally doable in under 30 minutes!

Pear and Gorgonzola Flatbread Recipe - Recipe Image

Ingredients You’ll Need

What I love about Pear and Gorgonzola Flatbread is how simple the ingredients are, yet each one brings its own unmistakable character to the final dish. Every item on this list adds something special to the flavor, texture, or visual appeal—so don’t be tempted to skip anything!

Flatbread or naan: The perfect canvas for all your tasty toppings; soft yet crispy, and ready to use whether store-bought or homemade.
Ripe pear: Thin slices offer just the right amount of sweetness and juiciness—choose one that’s fragrant but still a little firm.
Gorgonzola cheese: Crumbled for a fabulous creamy tang that sets this flatbread apart from the crowd.
Mozzarella cheese: Shredded for that dreamy melt and to balance the boldness of the gorgonzola.
Olive oil: A light brushing keeps the base tender and helps everything brown up beautifully in the oven.
Red onion: Thinly sliced for a pop of sharpness and gorgeous color against the pears.
Fresh rosemary: Just a little goes a long way to infuse each bite with its heady fragrance.
Arugula: A small handful brings a peppery freshness that contrasts with the gooey cheese and sweet pears.
Honey or balsamic glaze: A quick drizzle at the end ties everything together with a sweet-tart finish.
Salt and black pepper: Just a sprinkle to make every flavor sing—season to your own taste!

How to Make Pear and Gorgonzola Flatbread

Step 1: Prep and Preheat

Begin by preheating your oven to 425°F (220°C). While the oven is getting hot, set a baking sheet nearby and gather all your ingredients. Brushing your flatbread with a light layer of olive oil not only keeps the crust crisp but also gives the toppings something to cling to as they bake together.

Step 2: Assemble Your Flatbread

Lay the flatbread or naan flat on your prepared baking sheet. First, sprinkle on the shredded mozzarella evenly to create that irresistible cheesy foundation, then artfully scatter the Gorgonzola crumbles for bursts of bold flavor. Next, arrange thin pear slices across the flatbread—don’t worry about perfection, just make sure every bite will get some pear! Layer on the red onion for color and bite, then finish with a sprinkle of chopped rosemary, salt, and black pepper.

Step 3: Bake to Golden Perfection

Slide your masterpiece into the oven and bake for 10 to 12 minutes. Keep an eye on it: you’re looking for bubbling, melted cheese and edges that are beautifully golden and crisp. The aroma alone will have everyone sneaking into the kitchen for a peek!

Step 4: Add Freshness and Finishing Touches

Take the hot flatbread out of the oven and immediately scatter fresh arugula on top. Its peppery crunch adds one more layer to this flavor-packed bite. Then, while everything is still warm, finish it off with a drizzle of honey or balsamic glaze—this extra touch of sweetness brings the whole Pear and Gorgonzola Flatbread experience together.

Step 5: Slice and Serve

Use a sharp knife or pizza cutter to slice the flatbread into wedges or squares. Serve right away while it’s warm so the cheese stays perfectly gooey and the crust is at its best golden crispiness.

How to Serve Pear and Gorgonzola Flatbread

Garnishes

For a little something extra, sprinkle toasted walnuts or pecans over the top for an irresistible crunch. A shower of freshly cracked black pepper or a pinch more rosemary can also amp up the fragrance—think of these as your chef’s flourishes that make Pear and Gorgonzola Flatbread even more memorable.

Side Dishes

This flatbread shines alongside a simple mixed greens salad with a tangy vinaigrette to cut through the richness. If you’re turning it into dinner, serve alongside a bowl of roasted vegetable soup or a crisp apple slaw—each of these complements the sweet and savory balance perfectly.

Creative Ways to Present

Cut your Pear and Gorgonzola Flatbread into small squares for an elegant party appetizer, or leave it in big slices as a main dish. Want to impress? Serve it on a beautiful wooden board, surrounded by grapes, figs, and extra cheese for a show-stopping platter worthy of any get-together.

Make Ahead and Storage

Storing Leftovers

If you have extra Pear and Gorgonzola Flatbread, let it cool to room temperature, then wrap tightly in foil or an airtight container. Store in the refrigerator for up to 2 days—just know that the flatbread may lose a bit of its crispness as it sits.

Freezing

You can freeze slices of flatbread before adding the arugula and drizzle. Wrap pieces well in plastic wrap and foil, then store in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat leftover Pear and Gorgonzola Flatbread in a 350°F (175°C) oven for 8 to 10 minutes, or until warmed through and crisp again. Add fresh arugula and a new drizzle of honey or balsamic glaze just before serving for that just-baked feel.

FAQs

Can I make Pear and Gorgonzola Flatbread gluten-free?

Absolutely! Just use your favorite gluten-free flatbread or naan as the base. All the toppings work perfectly regardless of the type Appetizer, Main Course.

What type of pear is best for this recipe?

Bosc or Anjou pears are my top picks since they’re flavorful, hold their shape well, and don’t turn mushy during baking. Just make sure your pear is ripe but not overly soft.

Can I use a different cheese if I don’t have Gorgonzola?

Yes, you can! Try blue cheese for a similar punch, or use goat cheese for a milder, creamier twist. Each gives the flatbread a slightly different personality that’s still delicious.

Is there a vegan version of Pear and Gorgonzola Flatbread?

You bet! Swap in your favorite vegan cheese substitutes, use a plant-based flatbread, and drizzle with maple syrup or a vegan glaze for a similar sweet-savory effect.

How do I keep the flatbread from getting soggy?

The key is to slice the pears thin and not overload the flatbread. Baking at a high temperature also helps everything caramelize and stay crisp. Serve immediately after adding the fresh toppings for the best texture!

Final Thoughts

I can’t wait for you to try Pear and Gorgonzola Flatbread—it’s one of those special recipes that feels both gourmet and wonderfully simple. Every bite is a joyful mix of flavors you’ll want to share (or maybe just keep for yourself!). Give it a try and let it become a star in your kitchen, too.

Pear and Gorgonzola Flatbread Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 22 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect blend of sweet pears, tangy Gorgonzola cheese, and aromatic rosemary on a crispy flatbread crust with this easy and flavorful recipe.

Ingredients

Scale

Flatbread:

1 flatbread or naan (store-bought or homemade)

Toppings:

1 ripe pear, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/2 cup shredded mozzarella cheese
1 tbsp olive oil
1/4 small red onion, thinly sliced
1 tsp fresh rosemary, finely chopped
1/4 cup arugula (for topping)
1 tbsp honey or balsamic glaze (for drizzling)
Salt and black pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Prepare the flatbread: Place the flatbread on a baking sheet and brush lightly with olive oil.
Add toppings: Layer mozzarella, Gorgonzola, sliced pear, red onion, and rosemary over the flatbread. Season with salt and pepper.
Bake: Bake for 10–12 minutes until cheese is melted and edges are golden and crisp.
Finish and serve: Top with arugula, drizzle with honey or balsamic glaze, slice, and serve warm.