The combination of gorgonzola, pears and walnuts is usually found in a salad but works brilliantly on this molten cheesy bread. It’s great hot but equally good for lunchboxes the day after
red-skinned pears 2, cored and cut into thin wedges
walnuts 15, roughly broken
gorgonzola dolce 150g without rind, diced
fig jam or chutney to serve (optional)
strong bread flour 300g, plus extra for dusting
caster sugar 1 tsp
sea salt flakes 1 tsp
fast-action dried yeast 7g sachet
natural yoghurt 1 tbsp
STEP 1 To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yoghurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured work surface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
STEP 2 Heat the oven to 220C/fan 200C/gas 6. Tip the dough out on to a work surface, press and roll out to a large rectangle (roughly 25cm x 35cm), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.
GET YOUR INGREDIENTS
Order fresh Italian Extra Virgin Olive Oil with us ON THIS LINK to cook your very own dish in the comfort of your very home. Contact us at email@example.com or call +91 9811392313 for more information.
By placing an order through this email, you will benefit from a 10% discount on the products' MRP. If you are a member of the IICCI and/or of the IICCI's Italics Wine Clubs in India, you will be eligible for a 25% discount!
Courtesy: olivemagazine, Janine Ratcliffe