Alsatian “Flatbread” with Pears & Gorgonzola
Notice: There’s nothing flat about this flatbread. It’s bubbly and blistery (due to the Metal!), however the rectangular form and skinny slices make it flatbread-esque and excellent for serving as an hors d’oeuvres.
1 spherical pizza dough (Lahey Dough recipe beneath) 1 tablespoon butter (enhance if you’re utilizing extra pears) 1 pear, thinly sliced, (no have to peel; depend on 1 pear per flatbread) 4 oz. gorgonzola 2 tablespoons heavy cream 1. Place your Baking Steel within the oven and preheat your oven to 550ºF. Enable Metal to warmth for 45 minutes.
2. About 20 to half-hour earlier than baking, take away pizza dough from fridge and place on a evenly floured work floor. Place a sheet of parchment paper onto your pizza peel.
3. Soften butter in a skillet over medium warmth. Add pears and sauté slowly till they’re barely gentle and their edges start to brown. Don’t be concerned about ensuring either side of the pears are evenly browned — they only must be barely gentle, and you do not wish to break them in the course of the sauté course of.
4. In the meantime, soften gorgonzola with cream over medium warmth till combination is clean and creamy. Put aside.
5. Gently stretch your pizza spherical right into a rectangle, roughly 11 inches by 6 inches. (Notice: You are able to do this within the air utilizing the backs of your arms to softly stretch out the dough; or you are able to do this on the floor of your board.) Place dough onto parchment paper-topped Metal. Spoon gorgonzola combination into a skinny layer excessive of the dough. (Notice: This quantity of cheese/cream shall be sufficient for about 2 pizzas. Retailer the rest in fridge and re-melt as wanted; or make one other flatbread.) Organize pears browned facet dealing with up and edges barely overlapping excessive of the cheese.
6. Shimmy your dough onto your Metal. Bake till your “flatbread” is blistered and bubbly, about 5 minutes. Switch to a slicing board. Make one lengthy lower by means of the center of the flatbread lengthwise. Reduce crosswise on the bias into thinnish, hors d’oeuvre-size slices. Serve instantly.
Lahey Pizza Dough:
500 grams flour, ideally tipo 00, plus extra for shaping dough 2 teaspoons effective sea salt 1/4 teaspoon lively dry yeast
1. Whisk flour, salt, and yeast in a medium bowl. Whereas stirring with a wood spoon, regularly add 1.5 cups water; stir till properly integrated. Combine dough gently along with your arms to convey it collectively and type right into a tough ball. Switch to a big clear bowl. Cowl with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free space till floor is roofed with tiny bubbles and dough has greater than doubled in measurement, about 18 hours (time will differ relying on the temperature within the room).
2. Switch dough to a floured work floor. Gently form right into a tough rectangle. Divide into 3 equal parts. Working with 1 portion at a time, collect 4 corners to middle to create 4 folds. Flip seam facet down and mould gently right into a ball. Mud dough with flour; put aside on work floor or a floured baking sheet. Repeat with remaining parts.
3. Let dough relaxation, coated with plastic wrap or a humid kitchen towel, till gentle and pliable, about 1 hour. Wrap every dough ball individually in plastic wrap and chill
