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Italian flatbread with pear, walnut and gorgonzola

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

  • olive oil


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.


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Courtesy: olivemagazine, Janine Ratcliffe

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