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1. In a bowl combine the flour, instant yeast, granulated sugar, and fine sea salt, then mix to distribute evenly.
2 cup all-purpose flour,
1 tsp instant yeast,
0.5 tsp granulated sugar,
0.8 tsp fine sea salt
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2. Add the warm water and olive oil to the dry ingredients and stir with a spoon until a shaggy dough forms.
0.8 cup warm water,
1 tbsp olive oil
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3. Knead the dough on a lightly floured surface until smooth and elastic, about 6 to 8 minutes, then form into a ball.
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4. Place the dough ball in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 45 minutes.
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5. While the dough rises, thinly slice the yellow onions.
2 piece yellow onion
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6. Heat the unsalted butter and some of the olive oil in a large skillet over medium heat, then add the sliced onions and a pinch of kosher salt and cook, stirring often, until softened, about 10 minutes.
1 tbsp unsalted butter,
3 tbsp olive oil,
0.8 tsp kosher salt
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7. Reduce the heat to medium-low and continue cooking the onions, stirring occasionally, until deep golden and jammy, 20 to 25 minutes more, adjusting the heat to avoid burning.
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8. Stir in the balsamic vinegar, cook for 1 minute to glaze the onions, then season with black pepper and a little more kosher salt to taste; set aside to cool slightly.
0.8 tsp kosher salt,
0.5 tsp black pepper,
1 tbsp balsamic vinegar
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9. Preheat the oven to 245°C (475°F) and place a baking stone or an inverted baking sheet inside to heat.
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10. Core the pears and slice them very thinly, then toss the slices gently with lemon juice in a bowl to prevent browning.
2 piece ripe pear,
1 tbsp lemon juice
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11. Roughly crumble the gorgonzola dolce and tear or slice the fresh mozzarella into small pieces.
4 oz gorgonzola dolce,
3 oz fresh mozzarella
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12. Chop the walnuts roughly and set them aside with the fresh thyme leaves.
0.3 cup walnuts,
1 tsp fresh thyme leaves
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13. Punch down the risen dough and divide it into two equal pieces, then shape each into a rough ball and rest for 5 minutes.
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14. On a sheet of parchment, stretch or roll one dough ball into a thin oval or rectangle about 0.5 cm thick, leaving a slightly thicker edge.
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15. Brush the surface of the dough lightly with olive oil and season the edges with a little kosher salt and black pepper.
0.8 tsp kosher salt,
0.5 tsp black pepper,
1 tbsp olive oil
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16. Spread a thin layer of caramelized onions over the dough, leaving a small border, then arrange a layer of pear slices on top.
2 piece yellow onion
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17. Scatter gorgonzola dolce, fresh mozzarella pieces, and chopped walnuts evenly over the pears, then sprinkle with fresh thyme leaves.
4 oz gorgonzola dolce,
3 oz fresh mozzarella,
0.3 cup walnuts,
1 tsp fresh thyme leaves
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18. Slide the flatbread on its parchment onto the hot stone or baking sheet and bake until the crust is crisp and golden and the cheese is bubbling, 10 to 13 minutes.
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19. Repeat shaping and topping with the remaining dough and toppings while the first flatbread bakes.
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20. In a small bowl toss the arugula with extra-virgin olive oil, a pinch of kosher salt, and black pepper.
0.8 tsp kosher salt,
0.5 tsp black pepper,
2 cup arugula,
1 tbsp extra-virgin olive oil
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21. Drizzle the hot baked flatbread lightly with honey, then top with a handful of dressed arugula before slicing and serving.
2 cup arugula,
1 tsp honey
By james