Flatbread with Pancetta, Pear, and Blue Cheese

Instructions

Make the dough

In a glass measuring cup, whisk together the yeast and warm water. Allow to stand undisturbed until the yeast begins to foam, about 10 minutes.

While the yeast is proofing, add the flour and salt to the bowl of a stand mixer fitted with the dough hook attachment. Once the yeast has become foamy, add it to the flour mixture. Pour in the olive oil. Knead on low speed just until the flour is fully incorporated and the dough pulls away from the sides of the bowl. Do not overmix. Let the dough sit in the mixing bowl for 10 minutes.

Turn mixer on low again for 1 minute. Remove the bowl from mixer, and cover with plastic wrap, allowing dough to rise until doubled, 1 to 1 1/2 hours.

Prepare the toppings

While the dough is rising, toss the pancetta into a large skillet and cook over medium heat, stirring occasionally, until the fat renders and the pancetta becomes crisp, 6 to 8 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain.

Add the onions to the rendered fat in the skillet, sprinkle with salt and cook over low heat, stirring occasionally. If the onions begin to stick to the pan, add a little butter as needed. When the onions become translucent, pour in the white wine, and reduce until thick and syrupy, about 5 minutes. Remove from heat and allow to cool before adding to the pizza.

Finish the dough

Turn out dough onto a lightly floured surface. Split the dough in half, and form into smooth ovals. If you want to make smaller flatbreads, you can split into four ovals. Cover the dough with a tea towel and allow to rest for 10 minutes.

Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper.

Roll each ball of dough a couple inches smaller than the baking sheet and transfer them to the prepared baking sheets. Press the dough in the center, leaving a 1-inch (25-mm) border around the dough. Dimple the interior so it doesn't bubble. Brush with olive oil and bake until light golden in color, about 10 minutes.

Remove from the oven, brush with olive oil again, then top with Fontina, pear slices, caramelized onions, pancetta, and blue cheese. Bake until the cheese is melted and the crust is golden brown, 10 to 15 minutes more.

Top each flatbread with a handful of arugula, thyme, and a drizzle of balsamic vinegar reduction. Cut into wedges or squares. Devour.

Mains