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Pear and Prosciutto Flatbread Recipe
Ash Tyrrell

Pear and Prosciutto Flatbread Recipe

I first made this pear and prosciutto flatbread for a random Tuesday night dinner, and I've been hooked ever since. There's something about salty, crispy prosciutto sitting on top of juicy pear and melty cheese that just works, and I honestly can't explain why it took me so long to try it. I keep a package of flatbread in my freezer now purely so I can throw this together whenever I need a quick appetizer or a lazy dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • flatbread or naan 4 small pieces (store-bought keeps this quick, and I love the mini naan for individual portions)
  • extra virgin olive oil 2 tablespoons (this becomes your flavored base, so don't skip it)
  • garlic 2 cloves, grated (grated garlic spreads more evenly than minced and mellows out as it bakes)
  • black pepper 1/2 teaspoon, freshly ground (freshly cracked pepper has way more punch than the pre-ground stuff)
  • pear 1/2 to 1 whole, thinly sliced (red pears hold their shape nicely, but any ripe pear works)
  • prosciutto 2 ounces, torn into strips (thin slices crisp up better than thick-cut)
  • gorgonzola cheese 2 ounces, crumbled (this is where the funky flavor comes from, so don't sub it out completely)
  • mozzarella cheese 2 ounces, shredded (freshly shredded melts smoother than the pre-bagged kind)
  • walnuts 1/4 cup, chopped (toasting in the oven brings out their crunch and nutty flavor)
  • fresh rosemary 1 teaspoon, chopped, plus extra for garnish (fresh rosemary adds color and a piney aroma dried rosemary can't match)
  • balsamic glaze optional drizzle (it ties the sweet and salty flavors together beautifully)

Method
 

  1. Start by heating your oven to 400°F so it's fully hot by the time your flatbread is topped. Line a baking sheet with parchment paper to keep things from sticking. This little step also makes cleanup basically effortless afterward.
  2. In a small bowl, stir together the olive oil, grated garlic and black pepper. This flavored oil is what makes the crust taste like more than plain bread. I like grating my garlic instead of mincing it, since it blends into the oil more smoothly.
  3. Place your flatbread pieces on the prepared pan and brush the garlic oil generously over the top. Don't be shy here, since this is your only shot at seasoning the actual bread base before the toppings go on.
  4. Scatter the mozzarella and gorgonzola first, then add your pear slices, walnuts and rosemary. I put prosciutto on last so it crisps up rather than getting buried under melting cheese. Spread everything evenly so each bite gets a bit of everything.
  5. Slide the pan into the oven and bake for 8 to 10 minutes, until the cheese is fully melted and bubbling and the edges of the flatbread turn golden brown. Keep an eye on it near the end since ovens vary and it can go from perfect to overdone quickly.
  6. Let the flatbread sit for two to three minutes before slicing so the cheese has a chance to set slightly. Drizzle with balsamic glaze if you're using it, then slice into strips and serve while it's still warm.

Notes

  • I always slice my pear thin, almost paper-thin, so it cooks through in the short bake time instead of staying crunchy.
  • I like adding the prosciutto in the last few minutes of baking if my oven runs hot, just so it doesn't turn leathery.
  • I've found room-temperature cheese melts more evenly than cheese straight from the fridge, so I pull mine out ahead of time.
  • I never skip the balsamic glaze anymore, it genuinely makes the whole thing taste more finished.
  • I keep my flatbread frozen until the day I need it, which makes this an easy last-minute recipe to pull together.