The combination of gorgonzola, pears and walnuts is usually found in a salad but works brilliantly on this molten cheesy bread. It’s great hot but equally good for lunchboxes the day after.
2 red-skinned pears, cored and cut into thin wedges
15 walnuts, roughly broken
150g without rind gorgonzola dolce, diced
to serve (optional) fig jam or chutney
300g strong bread flour, plus extra for dusting
1 tsp caster sugar
1 tsp sea salt flakes
7g sachet fast-action dried yeast
1 tbsp natural yogurt
- To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough in a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
- Heat the oven to 220C/fan 200C/gas 6. Tip the dough out on to a worksurface, press and roll out to a large rectangle (roughly 25cm x 35cm), then put on a large baking sheet. Brush all over with olive oil then push in the pears and walnut halves all over. Dot with the gorgonzola and bake for 15-20 minutes until puffed and golden. Drizzle with a little more oil, then serve with fig jam or chutney, if you like.