Grilled Pear & Prosciutto Flatbreads

Yield: 12 servings

INGREDIENTS

  • 1 tablespoonYeast
  • 2 cups Pacific Northwest Canned Pears, light syrup (heated to 115°F)
  • 1/2 teaspoon Salt
  • 1/4 cupOlive oil
  • 1-1/2 pounds (5-1/2 to 6 cups) Flour
  • 3 ounces (3/4 cup) Corn meal
  • As needed Olive oil, for brushing and drizzling
  • 1-1/2 teaspoonsGround allspice
  • 3 pounds 4 ounces (24) Pacific Northwest Canned Pear Slices, light syrup (reserve syrup)
  • 7 ounces (2-1/4 cups) Crumbled gorgonzola
  • 8 ounces (1-1/2 cups) Diced prosciutto
  • 1-1/2 ounces (3/4 cup) Shaved parmesan
  • 1/4 cupFresh rosemary, chopped
  • 1 tablespoonFresh cracked pepper
  • 3 quarts Arugula, dressed with vinaigrette (optional)
  • METHOD

    In a mixing bowl, sprinkle yeast over warm pear syrup. Let stand 5 minutes. (Should foam up.) With paddle on medium speed, mix in salt, oil, 3-4 cups flour and corn meal and mix well. On low speed slowly add remaining flour and mix to create dough. Turn dough onto a floured surface and knead lightly. Place dough in an oiled bowl, cover and let double in size. Punch dough down. Divide dough into 12 even pieces. On a lightly floured surface, roll each dough ball into a thin 10-inch oval. Brush lightly with olive oil and grill oiled-side down. Reduce heat of grill to low, turn dough over and top each round with 2 pear slices, 3 tablespoons crumbled gorgonzola, 2 tablespoons prosciutto, and 1 tablespoon shaved parmesan. Drizzle each flatbread with olive oil and sprinkle with rosemary and pepper. Put lid down on grill to cover flat breads until cheese melts. Remove from grill. Let flatbread stand 2-3 minutes before cutting and serving on a small cutting board. Top each flatbread with lightly dressed arugula, if desired (1 cup per flatbread).

    NUTRITION (Per Serving)
    Calories: 550
    Fat: 19g
    Cholesterol: 28mg
    Sodium: 781mg
    Carbohydrate: 758g
    Dietary Fiber: 4g:
    Protein: 19g