Spiced Pear Flatbreads with Goat Cheese and Mustard Cream

Author abountifulkitchen


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


Mustard Cream:

  1. Combine whipping cream, Dijon, lemon juice, honey, water and salt in a bowl or jar. Whisk together set aside until ready to use.
  2. To make Flatbreads: (or if using Naan, slice open package and set on baking pans)
  3. Combine all ingredients in a bowl of a heavy duty mixer fitted with a dough hook.
  4. Beat at low speed until dough forms and comes away from side of bowl, about 2 minutes.
  5. Scrape dough off hook. Cover bowl with plastic wrap and let rest 30 minutes.
  6. Clean hook and re-attach to mixer.
  7. Mix dough at medium speed for about 2-3 minutes.
  8. Cover bowl with plastic again and let rise until light and slightly puffed about 1 hour.
  9. 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.
  10. 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.
  11. Stretch and roll each dough ball into a 9 inch round .
  12. Place on a floured rimless baking sheet or pizza peel.
  13. Drizzle dough with a bit of oil, sprinkle with sea salt. Scatter spinach over dough.
  14. Top with pear slices, cayenne (just a little!) and 1/4 of cheese.
  15. 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.
  16. Transfer flatbreads to plates.
  17. Drizzle with mustard cream, slice, drizzle with a little more olive oil and serve.