Grilled Flatbreads with Pear, Arugula and Goat Cheese
- 1 teaspoon active dry yeast
- 1 teaspoon honey
- 1½ cups Tipo 00 pizza flour or unbleached all-purpose flour
- 1½ cups spelt flour
- 1 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 2 firm but ripe red pears
- 3 tablespoons whole grain mustard
- 1 cup fresh goat cheese (about 8 ounces)
- Sea salt and freshly ground pepper
- 3 cups baby arugula
- 1 tablespoon balsamic vinegar
Instructions:
The “Tipo 00” flour used in this recipe can be found in specialty food stores and online.
- Put the yeast and honey in a bowl with ¼ cup warm water (no warmer than 100°F). Let sit for about 10 minutes; the mixture should start to bubble slightly. Mix both flours and the salt in a large bowl, add the yeast mixture and olive oil to the bowl, and stir to combine. Add 1 cup warm water and knead with your hands until the dough is smooth, adding more water, 1 tablespoon at a time, if the dough feels too dry. Brush the dough with the olive oil, put it in a bowl, and cover with a dish towel. Let it rise at least 1 hour until it is double in size.
- Remove the dough from the bowl. Punch it down to remove the air and knead it a few more times. Put it back in the bowl, cover with the dish towel, and leave it to rise again for another hour. Divide the dough into two or four portions, roll them into balls and let them rise, yes, another hour while covered in the bowl.
- In between rises, caramelize the onion. Heat 2 teaspoons of the olive oil in a large skillet over medium heat, add the onion, and cook until light brown, 20 to 25 minutes. Core the pears and slice into thin wedges.
- Heat up your grill or grill pan over medium-high heat, making sure the grill grates are very clean to avoid sticking. If you’re using a grill pan, preheat your broiler as well.
- Roll out the dough balls as thinly as possible and grill on each side until grill marks are visible, about 3 minutes. Transfer the flatbreads to a wire rack. On each flatbread, divide and layer the toppings: spread the mustard, followed by a layer of goat cheese, the caramelized onions, and the pears. Sprinkle the flatbreads with a bit of pepper and put them back on the grill or under the broiler until cooked through and cheese is just melted, 6 to 8 minutes. Transfer them again to the wire racks; this prevents the steam from making the dough soggy. Toss the arugula with the balsamic vinegar, the remaining 1 teaspoon olive oil, and a pinch of salt and pepper. Top the pizzas with the arugula, slice, and serve hot.