The Chef

Restaurants

Meals

Drinks

Restaurants›Mama Stortini's Restaurant & Bar›Butter Roasted Pear + Gorgonzola Flatbread Recipe

Butter Roasted Pear + Gorgonzola Flatbread Recipe

Name: Mama Stortini's Restaurant & Bars Butter Roasted Pear + Gorgonzola Flatbread Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 count store-bought pizza/flatbread crusts (10–12 inch) or homemade dough; 3 tbs unsalted butter; 2 tbs extra-virgin olive oil; 1 tsp coarse salt; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tsp minced garlic; 3 tbs heavy cream; 0.5 cups grated Parmesan cheese; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 count Bosc or Bartlett pears (ripe but firm); 1 count yellow or sweet onion; 2 tbs unsalted butter (for roasting pears & onions); 1 tbs olive oil (for caramelizing); 1 tsp granulated sugar; 1 tbs sherry vinegar or balsamic vinegar; 0.5 tsp coarse salt; 0.75 cups crumbled Gorgonzola (or Blue cheese); 2 cups fresh arugula; 3 tbs Mike's Hot Honey (or other chili honey); 0.5 cups candied walnuts (store-bought or homemade); 0.5 cups walnut halves; 2 tsp granulated sugar; 1 tsp unsalted butter; 1 tsp pinch of salt

Inspired by Mama Stortini's Restaurant & Bar

Time50m

Serves4

with caramelized onions, candied walnuts, alfredo, arugula, mike's hot honey

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Flatbread base

2 count store-bought pizza/flatbread crusts (10–12 inch) or homemade dough

3 tbs Unsalted butter

2 tbs extra-virgin olive oil

1 tsp coarse salt

1/2 tsp freshly ground black pepper

Alfredo sauce

2 tbs Unsalted butter

1 tsp minced garlic

3 tbs Heavy cream

1/2 cups Grated Parmesan cheese

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Toppings - pears & onions

2 count Bosc or Bartlett pears (ripe but firm)

1 count yellow or sweet onion

2 tbs unsalted butter (for roasting pears & onions)

1 tbs olive oil (for caramelizing)

1 tsp granulated sugar

1 tbs sherry vinegar or balsamic vinegar

1/2 tsp coarse salt

Cheeses & finish

3/4 cups crumbled Gorgonzola (or Blue cheese)

2 cups fresh arugula

3 tbs Mike's Hot Honey (or other chili honey)

1/2 cups candied walnuts (store-bought or homemade)

Candied walnuts (if making)

1/2 cups walnut halves

2 tsp granulated sugar

1 tsp Unsalted butter

1 tsp pinch of salt

Method

Candied walnuts (if making)

Toast and candy walnuts

Line a small baking sheet with parchment. In a nonstick skillet over medium heat combine walnuts, sugar, and butter. Stir constantly as sugar melts and coats walnuts, about 3–4 minutes. Sprinkle with a pinch of salt, transfer to the sheet to cool and separate with a fork. Break into bite-sized pieces once set.

Alfredo sauce

Make quick alfredo

In a small saucepan over low heat melt 2 tbs butter. Add minced garlic and cook 30 seconds until fragrant. Pour in heavy cream and warm gently (do not boil). Whisk in grated Parmesan until smooth, 1–2 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper. Keep warm and set aside.

Toppings - pears & onions

Caramelize onions

Slice the onion thinly. In a skillet heat 1 tbs olive oil + 1 tbs butter over medium-low. Add sliced onions and a pinch of salt; cook slowly, stirring occasionally, until soft and deeply golden, about 20–25 minutes. Towards the end, add 1 tsp sugar and 1 tbsp sherry or balsamic vinegar, stir and cook 2 more minutes. Transfer to a bowl.

Roast/saute pears

Core and slice pears into 1/4 inch thin wedges. In the same skillet (wipe if needed) melt 2 tbs butter over medium heat. Add pear slices in a single layer and cook undisturbed 2–3 minutes per side until edges are golden and beginning to soften but still hold shape. Sprinkle with 1/2 tsp coarse salt. Remove from heat.

Flatbread base

Prepare oven and crusts

Preheat oven to 475°F (245°C). If using a pizza stone, heat it in the oven. Brush each flatbread crust lightly with olive oil (about 1 tbs total across two crusts) and a light sprinkle of coarse salt and black pepper.

Assemble flatbreads

Spread a thin layer of the warm alfredo on each crust (about 2–3 tbs per crust) leaving a 1/2 inch border. Distribute caramelized onions evenly over the sauce. Arrange roasted pear slices on top in an even single layer. Scatter crumbled Gorgonzola evenly (about 6 tbs per crust). Drizzle any remaining melted butter from pear pan lightly over the toppings.

Bake

Slide flatbreads onto the hot stone or baking sheet and bake 8–10 minutes, until crust edges are golden and cheese is slightly melted and bubbling. Rotate halfway for even browning.

Cheeses & finish

Finish and serve

Remove flatbreads from oven and let rest 2 minutes. Top each flatbread with a generous handful of fresh arugula (about 1 cup per flatbread), scatter candied walnuts, and finish with a drizzle of Mike's Hot Honey (about 1.5 tbs per flatbread). Slice into 6–8 pieces and serve immediately.