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Pear & Goat Cheese Flatbread:
4 pieces of naan or flatbread (buy pre-made or make from scratch – recipe below)
1 Tbsp ghee
6 Tbsp extra virgin olive oil – divided
16 oz goat cheese
½ cup yellow onion – thinly sliced
2 pears – thinly sliced
2 tsp sugar – divided
Salt and pepper to taste
For serving: Honey, balsamic vinegar and fresh thyme
Naan from scratch:
¾ cup + 2 Tbsp all-purpose flour
1 tsp sugar
½ tsp salt
½ tsp baking powder
1 tsp oil
¼ cup milk
Pinch of oregano
Pinch of thyme
Pinch of marjoram
Oil for cooking
If you bought your naan pre-made, skip this step. Make the naan by whisking all dry naan ingredients together. Create a well in the center and add the milk and oil. Use a fork to mix together until a dough ball forms. On your working surface, dust with flour and knead the dough for about 5 minutes or until smooth. If needed, add more flour. Allow dough to rest for 10 minutes. Then divide into 4 pieces. Heat a lightly greased large pan over medium heat. Roll the dough thin and add to pan. Cook until the dough bubbles, puffs and burnt spots appear. Flip and repeat.
Preheat oven to 400ºF. Line baking sheet with parchment paper. Brush naan with olive oil and place on baking sheet.
In a pan over medium heat, saute onions with 2 Tbsp olive oil and 1 tsp sugar until browned. Remove from heat and mix with a drizzle of balsamic vinegar.
Heat ghee in a large pan over medium-low heat. Add pears and remaining sugar and cook for 5 minutes on each side.
Spread goat cheese over naan and top with onions and pears. Bake for 8 to 10 minutes.
Serve with a drizzle of honey and balsamic vinegar.
