Pear and Sage Flatbread with Caveman and TouVelle

Caveman Blue and TouVelle Flatbread


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.   


6 servings.

recipe created in 2012