Mustard Cream:

• 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.