Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 46

Pear, Balsamic, and Fig

Flatbread

Makes 1 (13-inch) fl atbread

1 (11-ounce) can refrigerated thin
crust pizza dough
1 cup part-skim ricotta cheese
½ cup crumbled gorgonzola cheese
3 medium Bosc pears, peeled, cored,
and thinly sliced
2⁄3 cup fi g preserves
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary,
divided

1. Preheat oven to 400°. Line a large
   baking sheet with parchment paper.
   2. Unroll dough onto prepared pan, and
   gently press or roll into a 13x10-inch
   rectangle.
   3. Bake for 5 minutes.
   4. In a small bowl, stir together ricotta
   and gorgonzola; spread cheese mixture
   onto warm crust. Arrange pear slices on
   cheese mixture. In another small bowl,
   stir together preserves, vinegar, and
   1 teaspoon rosemary; spread onto pears.
   5. Bake until crust is golden brown,
   about 12 minutes. Sprinkle with
   remaining 1 teaspoon rosemary. Serve
   warm or at room temperature.

If thepizzacrust springs back on you as you're

rollingit out, let it stand at room temperature

for 10 to 15 minutes before rolling again.

Kitchen Tip