Introduction

Remember those cozy evenings when a simple, delicious meal felt like a hug? This Pear, Gorgonzola, and Walnut Flatbread brings back all those warm fuzzies. It’s the kind of recipe that looks fancy enough for guests but is so incredibly easy, you’ll be whipping it up on a Tuesday night. Seriously, it’s a flavor explosion waiting to happen, and the best part? It takes next to no time to put together!

Why You’ll Love This Recipe

Fast: From prep to plate in under 30 minutes!
Easy: Seriously, if you can slice a pear and crumble cheese, you can make this.
Giftable: While best served fresh, imagine gifting all the ingredients beautifully packaged for someone to assemble!
Crowd-pleasing: The sweet, salty, and tangy combo is a winner every single time.

Ingredients

Gather ‘round, my friends! Here’s what you’ll need to create this little slice of heaven:

1 store-bought flatbread or pizza dough (or homemade): This is your blank canvas! I love using a pre-made flatbread for speed, but a good quality pizza dough works wonders too.
1 ripe but firm pear, thinly sliced: Choose a pear that’s not too soft so it holds its shape. Bosc or Anjou pears are usually perfect for this.
½ cup crumbled Gorgonzola cheese: Oh, Gorgonzola, you magnificent cheese! Its creamy texture and tangy bite are the stars here.
½ cup chopped walnuts: For that delightful crunch and earthy flavor. Toasted walnuts are even better if you have a few extra minutes!
2 cups arugula: This peppery green adds a fresh, vibrant contrast that cuts through the richness.
2 tablespoons olive oil: Just a good quality extra virgin olive oil to brush on the base.
1 tablespoon balsamic glaze (or balsamic vinegar): The sweet, syrupy magic that brings it all together. If you only have regular balsamic vinegar, you can simmer it down to a glaze yourself!
Salt and pepper, to taste: The finishing touches to enhance all those amazing flavors.

How to Make It

Let’s get cooking! It’s so straightforward, you’ll be amazed:

Preheat your oven: Get that oven nice and toasty. Follow your flatbread or pizza dough package directions, or aim for 400°F (200°C) if you’re going homemade.
Prep your base: Lay your flatbread or pizza dough flat on a baking sheet. Easy peasy!
Olive oil magic: Brush the entire surface of the dough evenly with your olive oil. This creates a lovely base and helps everything crisp up.
Pear perfection: Arrange your thinly sliced pear slices over the olive oil. Try to overlap them just a little bit for a beautiful presentation.
Cheese and nut goodness: Sprinkle that glorious crumbled Gorgonzola cheese and your chopped walnuts all over the pear. Don’t be shy!
Bake to golden: Pop it into your preheated oven for about 10-15 minutes. You’re looking for a crust that’s golden brown and that cheese that’s melted into bubbly perfection. Keep an eye on it!
Fresh greens: Once it’s out of the oven, immediately scatter the fresh arugula over the warm flatbread. The residual heat will slightly wilt it, which is just what you want.
Drizzle with delight: Drizzle that lovely balsamic glaze all over the top. It adds that extra layer of sweetness and tang.
Season with love: Finish with a sprinkle of salt and pepper to your liking. This really awakens all the flavors.
Slice and savor: Cut it into wedges and serve it up right away. It’s best enjoyed warm!

Substitutions & Additions

This recipe is fantastic as is, but if you’re feeling adventurous, here are some fun twists:

Cheese swaps: If Gorgonzola isn’t your jam, try crumbled goat cheese or even a sharp white cheddar.
Nutty variations: Pecans are a wonderful substitute for walnuts, or try adding a sprinkle of toasted slivered almonds.
Fruit alternatives: Thinly sliced apples (like Honeycrisp or Fuji) are a delicious alternative to pears.
Add some sweetness: A drizzle of honey along with the balsamic glaze is divine.
Herbaceous hints: Fresh thyme or rosemary sprinkled on before baking adds an extra aromatic touch.

Tips for Success

A few little secrets from my kitchen to yours:

Pear firmness is key: Too ripe, and your pear slices will turn mushy. Aim for firm but yielding.
Don’t over-bake: Watch it closely! You want a golden crust, not a burnt one.
Fresh arugula is a must: Adding it right after baking gives it that perfect slight wilt without making it limp and sad.
Prep ahead: You can slice the pear, chop the walnuts, and crumble the cheese a day in advance and store them in airtight containers in the fridge. This makes assembly even quicker!

How to Store It

Honestly, this flatbread is so good, it rarely lasts long enough to store! But if you do have leftovers:

Let it cool completely.
Store in an airtight container or wrap tightly in plastic wrap and then foil.
It’s best enjoyed within 1-2 days. The crust will soften over time.
To reheat, a quick stint in a toaster oven or a moderate oven (around 350°F/175°C) for a few minutes will help crisp it up again.

FAQs

Can I make this ahead of time?

While it’s best served fresh, you can prep the ingredients (slice pear, chop nuts, crumble cheese) a day in advance. Assemble and bake just before serving for the best texture and flavor.

What kind of flatbread should I use?

Any good quality pre-made flatbread or pizza dough will work beautifully. Look for something with a good chew that can hold up to the toppings.

Is Gorgonzola too strong for this recipe?

Gorgonzola has a distinct flavor, but when paired with the sweet pear and tangy balsamic, it creates a balanced, complex taste that many people adore. If you’re sensitive to strong cheeses, you can use a milder blue cheese or even goat cheese as a substitute.

Pear, Gorgonzola, and Walnut Flatbread

A quick and easy flatbread featuring the sweet, salty, and tangy combination of pear, Gorgonzola cheese, and walnuts, finished with fresh arugula and balsamic glaze.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings 4 servings

Equipment

Oven Preheated to 400°F (200°C)
Baking Sheet

Ingredients

Main ingredients

1 store-bought flatbread or pizza dough flatbread or pizza dough or homemade
1 pear ripe but firm, thinly sliced
0.5 cup Gorgonzola cheese crumbled
0.5 cup walnuts chopped
2 cups arugula
2 tablespoons olive oil extra virgin
1 tablespoon balsamic glaze or balsamic vinegar
salt to taste
pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
Lay your flatbread or pizza dough flat on a baking sheet.
1 store-bought flatbread or pizza dough flatbread or pizza dough
Brush the entire surface of the dough evenly with olive oil.
1 store-bought flatbread or pizza dough flatbread or pizza dough
Arrange your thinly sliced pear slices over the olive oil.
1 store-bought flatbread or pizza dough flatbread or pizza dough
Sprinkle the crumbled Gorgonzola cheese and chopped walnuts all over the pear.
1 store-bought flatbread or pizza dough flatbread or pizza dough
Bake for 10-15 minutes, until the crust is golden brown and the cheese is melted.
Once out of the oven, scatter the fresh arugula over the warm flatbread.
1 store-bought flatbread or pizza dough flatbread or pizza dough
Drizzle the balsamic glaze all over the top.
1 store-bought flatbread or pizza dough flatbread or pizza dough
Finish with a sprinkle of salt and pepper to your liking.
1 store-bought flatbread or pizza dough flatbread or pizza dough
Slice into wedges and serve warm.

Notes

For best results, use a firm pear that holds its shape when sliced. Toasted walnuts add an extra layer of flavor. You can prep the ingredients (slice pear, chop walnuts, crumble cheese) a day in advance.