Pear and Sage Flatbread

Flatbread is kind of one of my specialties. I am frequently coming up with new variations of it, and am sort of famous (at least in my family circles) for it. 

Here, in my most recent iteration of flatbread, pear, goat cheese, honey, and sage team up deliciously (I have options to make this recipe fully vegan listed as well). The sage is an unexpected flavor, and keeps things from getting too simple, or boring. This flatbread was definitely a hit with Mark, and I hope it is enjoyed just as much in your home.

Makes 1 flatbread

pre-made whole wheat pizza dough, or your favorite flatbread or pizza dough recipe (Whole Foods and Trader Joe’s both carry great pre-made pizza dough)

1-2 bartlett pears

1 bunch sage

log of goat cheese chèvre (vegans can make a tofu chèvre)

honey (vegans can use agave)

olive oil

Preheat oven to 390.

Remove leaves from bunch of sage, and mince. Spread on a rimmed baking sheet and put in the oven for 5-7 minutes to dry it out. Watch closely to make sure that the sage does not catch on fire… It will probably smoke a bit. Sage should be crispy and the flavor milder when you remove it from the oven. You will probably have leftover sage from this recipe. It can be stored in a spice jar, and used again at a later date.

Preheat oven to 450.

Knead dough into ball and allow to sit for 20 minutes. Set on a piece of parchment paper (you will bake the flatbread on this, so make sure it is large enough), and roll out into a long strip… Rolling the dough as thin as you possibly can without it getting holes in it. Pour a little olive oil in a small bowl, and brush the dough with it. Use a fork and prick the entire surface of the dough (this is so that when the flatbread bakes, you won’t get huge bubbles in the surface).

Bake flatbread for 5 minutes, and remove from oven to add toppings.

Slice pears and spread evenly across the surface of the flatbread. Crumble chèvre evenly across the top of the flatbread. Return to oven and bake for 10-15 minutes, until center is no longer doughy and edges look golden and feel slightly firm /crunchy. Remove from oven and allow to cool slightly. Drizzle the flatbread with honey (or agave), and sprinkle generously with the dried sage. Cut carefully (a pizza cutter works best), and serve warm. Enjoy!