Prosciutto, Pear & Goat Cheese Flatbread

Tandoori Naan flatbread is one of my favorite kinds of “bread.” I use it to make massive chicken gyros when I have a big appetite or want to cure a hangover. I also love to just warm it in the microwave, tear it up and dip into hummus or spinach dip. It never occurred to me that flatbread actually works undercover as the perfect pizza crust. Duh! What could be more convenient?

For one, it’s premade. You won’t waste any time or energy trying to make a pizza dough from scratch. Just rip open its plastic wrapper and get busy with the fun part; piling on the toppings. In addition, flatbread (hence the name) is thin and crisps to perfection. You just feel less guilty knowing you’re not consuming heaping mouthfuls of baked dough as you do with regular, thicker crust pizza. Tandoor naan flatbread, in particular, makes for the perfect personal-sized pie. Translation: you don’t have to fight over who gets the last slice. Everyone can have their own! Any brand of pre-made flatbread works. The one I used here is Stonefire, and they are sold in just about every grocery store.

The hard part is trying to decide what kind of pizza you are going to make. As you can imagine, there are a million and one options. Breakfast pizza? Sure. Dinner? Of course. Pizza for Dessert? Oh, dare me.

The Stonefire brand is delicious with practically anything. Decorate your pie with whatever ingredients your heart and taste buds desire. I’ll be sure to post many of the different flatbreads I’ve come up with so that you can get a better idea of how crazy I really am about naan. But for its debut, I want to introduce my first love…

The Proscuitto, pear and goat cheese flatbread.

The synchronization of such vastly different flavors is pretty impressive. The subtle sweetness of the pears & caramelized onions, salty prosciutto and creamy richness of melted goat cheese just do something to my soul. You’ll notice that after I baked these flatbreads, I topped them with some shaved parmesan and arugula to add more complexity. Although optional, I highly recommend that you do the same. I’m one of those people who believes there’s no such thing as having too many toppings. And for a girl who thoroughly prefers a zesty marinara sauce on her pizza, I have to admit that I didn’t miss it here. A few drizzles of olive oil and balsamic reduction over the flatbread proved to be all the sauce needed.

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