00:00pear prosciutto flatbread this flatbread is basically the
00:04sip
00:05sophisticated cousin of pizza that went to culinary school and came back with impeccable taste
00:10hot honey seals the deal for the flatbread base brush two no
00:15breads either store-bought or homemade with one tablespoon of extra virgin olive oil
00:20preparing them for baking or toasting for the cheese layer scatter one quarter
00:25cup of crumbled gorgonzola cheese or blue cheese and one half cup of shred
00:30whole milk mozzarella evenly over the base for a rich well melting layer
00:35for the toppings layer one small pear thinly sliced with one to two
00:40ounces of prosciutto torn into bite-sized pieces then finish with hot honey to
00:44taste
00:45or regular honey mixed with red pepper flakes preheat oven to 300
00:5075 degrees Fahrenheit center rack line baking sheet with parchment place
00:55non apart brush evenly with olive oil evenly sprinkle crumbled gorgonzola
01:00over both non breads creating small pockets of sharp flavor add shredded
01:05mozzarella for even bubbly coverage arrange prosciutto loosely so it crisps
01:10into peaks and valleys then layer pear slices in a slight overlap to allow their
01:15natural sugars to caramelize during baking bake for 14 to 16 minutes
01:20until the non edges turn golden the mozzarella bubbles and the prosciutto crisps
01:25crisps broil briefly to brown the cheese and caramelize pears remove
01:30drizzle with hot honey while steaming then rest for two to three minutes before slice
01:35crisps so the cheese sets neatly recommended equipment baking sheet
01:40parchment paper pastry brush chef's knife upgrades pizza wheel mandolin
01:45scale silicone spatula nice to have pizza stone microplane
01:50instant red thermometer
01:51instant red thermometer
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