Pear and stilton rustic flatbreads vegetarian; serves 2
inspired by a BBC recipe for pear and stilton creamy pasta, I’ve caramelised them and popped them on a flatbread. With added extras, of course.
For the flatbread bases:
- 175g strong white flour
- 120ml lukewarm water
- 1 tsp salt
- 1 tsp dried yeast
- 1 tbsp olive oil
For the toppings:
- 2 tbsp red pesto
- 1 medium sized red onion, finely sliced
- 1 clove garlic, crushed
- 1 pear
- 100g stilton, crumbled
- Handful fresh parsley, chopped
- 8 fresh basil leaves
- 10 walnuts, chopped
- Begin by caramelising the onion. Heat a saucepan with 1 tbsp olive oil, and drop in the finely sliced onions and a clove of crushed garlic. Cover the pan with a lid, and leave to stew for 30 minutes, stirring frequently.
- While the onions are caramelising, pre-heat the oven to 190ºc and make the bases.
- Sift the flour into a bowl with the salt and yeast. Make a well in the middle of the bowl, and then pour in 120ml lukewarm water, followed by 1 tbsp olive oil. Mix with a wooden spoon until it forms a smooth dough. On a floured surface, knead the dough for 5 minutes. Pop the dough back in the bowl and leave to rise for 25 minutes in a warm place.
- Slice the pear in 2cm thick pieces, and add them to the strewing onions to caramelise. If more moisture is needed, spoon in a tbsp of butter. Cook for 3-4 minutes, then take the pan off the heat.
- Roll out the risen dough into circular bases, and place on baking paper and onto oven trays.
- Assemble with the toppings! Begin by spreading a spoonful of red pesto onto the bases, followed by the caramelised onions and pears. Finish with the stilton, walnuts, parsley and basil. Season with salt and pepper.
- Cook in the oven for 16 minutes.