Pear and Sage Flatbread with Caveman and TouVelle
1 red or Bartlett Pear
1 tbsp. lemon juice
Pizza dough - enough for one 10” pie (homemade or store bought)
3 tbsp. crème fraiche or sour cream
1 ½ c. TouVelle, shredded
2 oz. Caveman Blue, crumbled
2 tbsp. fresh sage leaves, thinly sliced
Freshly cracked black pepper
Preheat oven to 425 degrees. Wash and core pear. Do not peel. In a medium bowl, combine lemon juice and 2 c. cool water. Slice 12 – 15 thin slices of pear and immerse slices in lemon water to prevent browning. Drain.
On a floured surface, roll or stretch room-temperature pizza dough, forming a large, thin rectangle. Transfer dough to a baking sheet lined with parchment paper.
Top dough with a thin layer of Crème Fraiche or sour cream followed by TouVelle. Space pears evenly around the dough. Bake for 15 – 18 minutes until crust is browned and cheese is melted and bubbly.
Remove from oven and immediately top with crumbled Caveman, sliced sage and black pepper. Slice and serve immediately.
recipe created in 2012