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Italian Flatbread with Pear, Walnut and Gorgonzola

The combination of gorgonzola, pears and walnuts is usually found in a salad but works brilliantly on this molten cheesy bread. It’s great hot but equally good for lunchboxes the day after.

Prep Time

        Prep time: 45 minutes + Proving
        Yield: Serves 8 - 10


    •    15 walnuts, roughly broken
    •    fig jam or chutney to serve (Optional)
    •    150g gorgonzola dolce without rind, diced
    •    2  red-skinned pears, cored and cut into thin wedges

For Flatbread:

    •    olive oil
    •    1 tsp caster sugar
    •    1 tsp sea salt flakes
    •    1 tbsp natural yogurt
    •    7g sachet fast-action dried yeast
    •    300g strong bread flour, plus extra for dusting


  1. To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
  2. Heat the oven to 220C/fan 200C/gas 6. Tip the dough out on to a worksurface, press and roll out to a large rectangle (roughly 25cm x 35cm), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.

This great family recipe is thanks to Olive Magazine at


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