• Ingredients: 22
  • Serves: 4

Spiced pear flatbreads with goat cheese and mustard cream with special equipment: pizza stone.

Ingredients

Mustard Cream:

Flatbreads:

Topping:

  • Special equipment: pizza stone

Special equipment:

  • 9-inch-diameter tart pan with removable bottom
  • Pastry brush
  • Small resealable plastic bag

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip

Directions

For mustard cream:

  1. Step 1 Whisk all ingredients in small bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead.

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For flatbreads:

  1. Step 2 Combine all ingredients in bowl of heavy-duty mixer fitted with dough hook. Beat at low speed until dough forms and comes away from sides of bowl, about 2 minutes.

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  2. Step 3 Clean and reattach dough hook. Beat dough at medium speed 3 minutes. Scrape dough on hook into bowl.
  3. Step 4 Cover bowl with plastic and towel. Let dough rise until light and slightly puffed, about 1 hour. Gently knead dough to deflate.

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  4. Step 5 Using floured hands, divide sticky dough into 4 equal pieces. Shape each into ball; place on plastic-lined baking sheet.

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  5. Step 6 Cover and chill at least 45 minutes. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Bring to room temperature before using.

For topping:

  1. Step 7 Cut pear halves vertically into very scant 1/4-inch-thick slices. Brush both sides with oil, then sprinkle with Espelette pepper.

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  2. Step 8 Arrange on sheet of foil. If using pizza stone, place in oven. (Alternatively, place heavy large baking sheet, upside down, in oven.) Preheat oven to 500°F for at least 45 minutes.

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  3. Step 9 Stretch and roll each dough ball to 9-inch round on lightly floured work surface. Place 1 dough round on floured pizza peel or rimless baking sheet.

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  4. Step 10 Brush dough with oil; sprinkle with sea salt and Espelette pepper. Scatter 1/4 of arugula over. Drizzle lightly with oil.

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  5. Step 11 Slide flatbread onto hot pizza stone or baking sheet. Bake until crust is golden brown and crisp and cheese is melted, rotating occasionally, 10 to 11 minutes.

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  6. Step 12 Repeat with remaining flatbreads. Transfer flatbreads to plates. Drizzle with mustard cream and serve.

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Nutrition information

Calories 774 Carbohydrates 86 g (29%)
Fat 36 g (56%) Protein 26 g (51%)
Saturated Fat 16 g (78%) Sodium 1,586 mg (66%)
Polyunsaturated Fat 3 g Fiber 5 g (19%)
Monounsaturated Fat 16 g Cholesterol 57 mg (19%)