Spiced Pear Flatbreads with Goat Cheese and Mustard Cream are one of my favorite quick and easy appetizers! I often use purchased Naan Bread instead of making my own flatbread when I’m in a hurry. Start to finish it takes less than 30 minutes. Perfect recipe for any type of gathering, any time of the year!
Spiced Pear Flatbreads with Goat Cheese and Mustard Cream
- 6 tablespoons whipping cream
- 3 tablespoons whole grain Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 tablespoon water
- pinch of sea salt salt
- Naan- two packages I like the Stoneware brand (quick and easy)
- 3 cups flour
- 1/3 cup whole wheat flour
- 1 cup plus 7 tablespoons warm water
- 2 tablespoons olive oil
- 2 teaspoon fine sea salt
- 1/2 teaspoon honey
- 1 teaspoon yeast
- 2 firm but ripe Bosc or Anjou pears halved lengthwise, cored and sliced thin just before baking
- cayenne pepper
- sea salt
- 5 cups arugula or spinach
- 8-10 oz crumbled goat cheese
Combine whipping cream, Dijon, lemon juice, honey, water and salt in a bowl or jar. Whisk together set aside until ready to use.
To make Flatbreads: (or if using Naan, slice open package and set on baking pans)
Combine all ingredients in a bowl of a heavy duty mixer fitted with a dough hook.
Beat at low speed until dough forms and comes away from side of bowl, about 2 minutes.
Scrape dough off hook. Cover bowl with plastic wrap and let rest 30 minutes.
Clean hook and re-attach to mixer.
Mix dough at medium speed for about 2-3 minutes.
Cover bowl with plastic again and let rise until light and slightly puffed about 1 hour.
After the dough has risen, set rack in center of oven and pre heat oven to 500 degrees, if you have a pizza stone, set the pizza stone in the oven before preheating.
Using floured hands, turn dough out onto floured surface, turning and kneading a few times until dough is no longer sticky. Divide dough into 4 equal parts.
Stretch and roll each dough ball into a 9 inch round .
Place on a floured rimless baking sheet or pizza peel.
Drizzle dough with a bit of oil, sprinkle with sea salt. Scatter spinach over dough.
Top with pear slices, cayenne (just a little!) and 1/4 of cheese.
Slide flatbread onto hot pizza stone or baking sheet in oven. Bake until crust is golden brown and crisp and cheese is melted, about 8-10 minutes. Repeat with remaining flatbreads.
Transfer flatbreads to plates.
Drizzle with mustard cream, slice, drizzle with a little more olive oil and serve.