Wednesday, November 10, 2010

Pear & Caramelized Onion Flatbread

Let's have a brief moment of silence in appreciation for the perfection that is cheese.


Now that that's out of the way, we can jump into what is a delicious, easy, and
not-made-out-of-a-zillion-ingredients meal. I called this flatbread, but it's more like sauceless pizza. Tomato, tom-ah-to, right?

This is crisp, chewy pizza dough topped with sweet caramelized onions and perfectly ripe fall fruit - all smothered in melty cheese. In the immortal words of Ina Garten: how bad could that be? The answer: not bad at all.

In fact, this was so good, I just might make it again. And as we all know, I do not make recipes twice. How might one tweak this recipe, you're wondering? One might add hot Italian sausage; sub apples for pears, leave the fruit out altogether and use sun-dried tomatoes or artichokes or olives or all of the above; use mozzarella cheese, or all cheddar, or all Gruyere; I could go on. A sauceless pizza is just like a sauced pizza: a blank canvas on which to paint by numbers using the fan brush of innumerable ingredie–OK, OK, I'll stop with the stupid art metaphor.

Misguided metaphors aside, MAKE THIS! You'll thank me later. (You're welcome.)


One ball fresh pizza dough
olive oil
1 pear (not too too ripe), cut into thin slices
3 small onions, halved and sliced thinly
butter and oil for caramelizing
3/4 cup shredded Gruyere cheese
3/4 cup shredded sharp white cheddar cheese
salt and pepper
red pepper flakes


Caramelize the onions: heat a little butter and olive oil in a pan and cook the onions over medium heat, seasoning with salt and pepper, until brown and lovely. Set aside.


Preheat the oven to 450. Sprinkle some cornmeal on a pizza stone or baking sheet. Shape the dough into a round-ish, thin crust. Rub all over with a little olive oil.


Spread the onions all over the dough, then top with the pear slices. Sprinkle a little salt and pepper over all that. Sprinkle cheese evenly over everything. Top with red pepper flakes if you want. Bake at 450 until cheese is melty and crust is getting golden brown. Switch oven to broil and cook for 2-4 more minutes, until many brown spots appear on cheese and crust. Remove from oven, cut into slices, serve and enjoy!

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