Pear and stilton rustic flatbreads

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


  1. 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.
  2. While the onions are caramelising, pre-heat the oven to 190ºc and make the bases.
  3. 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.
  4. 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.
  5. Roll out the risen dough into circular bases, and place on baking paper and onto oven trays.
  6. 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.
  7. Cook in the oven for 16 minutes.

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