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There’s something magical about the balance of sweet pears, salty prosciutto, and tangy gorgonzola layered on warm flatbread with a drizzle of honey and a scatter of fresh arugula.
This recipe is so simple to follow and the outcome is delicious, just worth every time you’ve got.
Whether you’re hosting friends, looking for a quick gourmet pizza night idea, or craving for some elegant appetizer or luxuriously comfort dessert, the pear and gorgonzola flatbread delivers every time.
What You need to Make This Flatbread
- 2 store-bought naan or flatbreads (or homemade dough if you prefer)
- 1 ripe pear (bosc works well), thinly sliced
- 1 cup shredded mozzarella
- ½ cup crumbled gorgonzola cheese (or blue cheese substitute)
- 4 slices prosciutto, torn into pieces
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary or thyme, chopped
- 1 tablespoon honey, plus extra for drizzle
- 1–2 tablespoons walnuts or pecans, roughly chopped (optional for crunch)
- 1 handful fresh arugula
- 1–2 teaspoons balsamic glaze
- Freshly ground black pepper, to taste
How Do you Make This Flatbread
- Have your oven preheat to 400°F (200°C) and have your sheet pan lined with parchment for easy cleanup.
- On each flatbread, lightly brush with olive oil and sprinkle with rosemary or thyme to season the crust.
- Layer thinly sliced pear evenly over the base. Scatter shredded mozzarella and crumbled gorgonzola on top, followed by torn pieces of prosciutto.
- Add just a touch of honey by drizzling it over and sprinkle walnuts or pecans if using.
- Put it in the preheated oven to bake for 10–12 minutes, or when you see the crust is golden brown in color or cheese is already melted, and prosciutto is slightly crisp.
- Take it out of the oven , have it cool for 1 minute before topping with fresh arugula, some balsamic glaze, and one grind of black pepper.
- Slice it up into either squares or wedges, then serve them while they are warm.
This recipe makes two flatbreads, perfect for sharing. The combination of juicy pears, salty prosciutto, and tangy gorgonzola is wonderfully flavorful, while the honey and balsamic drizzle give it that extra touch of gourmet charm.
Why does pear work so beautifully on flatbread?
The first thing people notice about this recipe is the pear. Pear on pizza or flatbread may sound unusual, but once you taste how the sweetness of juicy pears pairs with tangy gorgonzola cheese and salty prosciutto, it makes perfect sense.
Sweet pears bring balance to the richness of the toppings, giving every bite that lovely contrast of savory and sweet. Like a fruit and cheese board, it’s only baked on a warm crust and made to be shared in slices.
A ripe pear, especially a bosc variety, caramelizes gently as it bakes in the oven, bringing out even more natural sweetness. That means the fruit does double duty: it’s a topping and also a built-in sauce enhancer that blends with the melted mozzarella and olive oil.
What makes prosciutto flatbread such a perfect appetizer?
Prosciutto flatbread sits comfortably in that category of recipes you’ll want to serve again and again. It’s elegant enough to pass as a gourmet appetizer but easy enough to make on a weeknight.
The salty prosciutto crisps up just slightly in the preheated oven, and its flavor deepens beautifully against the gorgonzola. Because the flatbread can be cut into small slice portions, it doubles as finger food, perfect for cocktail hours or even as a snack with a glass of wine.
With store-bought naan or pizza crust as a base, this recipe requires very little dough work, so you can focus on the toppings and the drizzle of balsamic glaze at the end.
How do you prepare the flatbread base for this recipe?
Using store-bought naan is an easy shortcut because it already has a pleasant crisp-yet-chewy texture that browns nicely in the oven.
You can also use other pre-made flatbreads from a bakery or make your own dough if you prefer.
Before adding toppings, place the flatbread on parchment on a baking sheet, brush it lightly with olive oil, and sprinkle some chopped rosemary or thyme.
That small step boosts the crust’s flavor and makes the finished flatbread more savory and fragrant.
If you’re leaning more toward a pizza crust texture, bake it just a few minutes first to get that crispy crust that will hold the toppings without getting soggy.
What toppings are essential for pear and gorgonzola flatbread?
Toppings are where this recipe shines. Begin by cutting the pear into thin slices and arrange them on the flatbread so each slice slightly covers the one next to it.
Sprinkle shredded mozzarella over the pears so it melts and becomes stretchy. Crumble gorgonzola (or a similar blue cheese) on top to add a sharp, tangy flavor.
Add prosciutto either torn into bite-size pieces or left in thin strips for a salty contrast and drizzle honey lightly over the assembled flatbread before you put it in the oven.
The honey helps the pears and other toppings brown a little and become slightly caramelized, and it adds sweetness. After the flatbread is baked, add fresh arugula and a little balsamic glaze on top.
The arugula gives a peppery, crisp freshness; the glaze adds tangy-sweet flavor. You can also add walnuts or pecans for crunch. Add fresh ground black pepper to balance the flavor.
How long should you bake pear and gorgonzola prosciutto flatbread?
Once assembled, bake your flatbread in a preheated oven at around 400°F until the cheese begins to melt and the crust is golden brown.
Bake 10–12 minutes at 400°F (200°C), adjusting for thicker pizza dough or thinner naan.
It’s done when the mozzarella is bubbling, prosciutto edges are lightly crisp, pears are tender but not mushy, and the gorgonzola has melted into the cheese.
If you want an extra crispy crust, toast the base for 3–4 minutes before adding toppings.
Can this flatbread recipe be made ahead or frozen?
Yes, this recipe adapts beautifully for make-ahead prep. You can assemble the flatbreads with all toppings except the arugula and balsamic glaze, then wrap in parchment and freeze.
When ready to serve, take it from the freezer and bake right away, adding a few extra minutes to the time. Because pears release moisture, it’s best to use firmer varieties like bosc or lightly toast slices before assembling.
While nothing beats the flavor of fresh arugula on top, the rest of the ingredients handle freezer storage well. Easy for days when you are short of time.
What variations can you try with this flatbread?
Pear, prosciutto, and gorgonzola is classic, but the recipe is flexible. Say you don’t have blue cheese, you can use gorgonzola. You can also add toasted walnuts or chopped pecans, have them over the flatbread to give a crunchy feel.
After baking, top with thinly sliced basil. If you prefer it to be sweeter, drizzle a bit more honey. For a more savory tastebuds, stir in some caramelized onions (cook them slowly until they’re soft and sweet).
Instead of a sweet balsamic glaze at the end, try brushing the crust with garlic-infused olive oil before adding toppings. All of these tweaks keep the classic pear-and-prosciutto combo but let you make it your own.
What pairs best with this pear and gorgonzola flatbread?
Pairings elevate the experience. This flatbread goes beautifully with a crisp white wine, like Sauvignon Blanc, or a light red with fruity notes.
Sparkling wines are also lovely, cutting through the richness of the cheese and prosciutto. You could serve it with arugula salad, olive oil and lemon as dressing.
As an appetizer, it complements charcuterie boards, savory snacks, or a spread of other flatbreads. The combination of juicy pears and tangy gorgonzola cheese makes this recipe versatile enough to suit casual evenings or more elegant occasions.
Why is this pear and gorgonzola recipe so popular?
Part of the popularity comes from its balance of flavors and ease. You get the sweetness of fruit, the salty hit of cured meat, the tang of cheese, and the freshness of greens, all on one crisp crust.
The dish tastes fancy (like something from a restaurant) but is easy to make. It turns out well every time, whether you use store-bought naan or make your own dough.
The flatbread is versatile, you can serve it as a small snack, an appetizer before a meal, or the main dish. Any leftovers reheat nicely in the oven, so they stay tasty the next day.
With a drizzle of honey and a scattering of walnuts or rosemary, it’s endlessly customizable while staying true to that classic pear and gorgonzola pairing.
Final Thoughts
his pear, gorgonzola, and prosciutto flatbread feels like a little treat at home. It balances sweet and savory flavors, is easy to make, and works as a quick dinner, an elegant appetizer, or part of a gourmet spread.
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