Pear and gorgonzola flatbread with arugula
A store-bought flatbread becomes dinner in the time it takes the oven to heat. The cheese is already there; you just need to warm it through, add a peppery green, and call it done.
About 200 calories a serving, 11 g protein, 6 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 handfuls arugula
- 1 lemon
From your shelf
- 1 pear and gorgonzola cheese wood-fired crust flatbread
Staples
- 1 tablespoon olive oil
- a pinch salt
- a pinch pepper
- Heat your oven to 425°F [220°C]. Place the flatbread on a baking sheet and slide it into the oven.
- While the bread toasts until the crust is crisp and the cheese is bubbling at the edges, about 10 minutes, toss the arugula with 1 tablespoon of olive oil, a pinch of salt, and pepper.
- When the flatbread comes from the oven, top it with the dressed arugula and squeeze the lemon over everything. Slice and serve at once.
Note Swap the arugula for any bitter green or tender lettuce. Leftovers keep, covered, in the fridge for two days, though the crust softens; warm gently in a 300°F [150°C] oven. Serve with a glass of white wine or a simple salad on the side.
On the label
DOUGH (SOFT WHEAT FLOUR, WATER, OLIVE OIL, SALT, YEAST), TOPPING (PEARS [PEARS, CITRIC ACID, ASCORBIC ACID], WHITE SAUCE [WATER, MILK CREAM POWDER {MILK PROTEINS, MILK, MODIFIED CORN STARCH, VEGETABLE FAT, SALT,], GRANA PADANO CHEESE (MILK, SALT, RENNET, LYSOZYME FROM EGG], PECORINO ROMANO CHEESE {SHEEP MILK, RENNET, SALT}, SALT, PEPPER], GORGONZOLA CHEESE [MILK, STARCTER CULTURE, RENNET, SALT], MOZZARELLA CHEESE [MILK, STARTER CULTURE, RENNET, SALT], DILL).
Archer Farms, pizza, serving 118 GRM, package 8.3 oz/235 g. Ingredients as printed on the label.
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Cooks as blue cheese, pears, naan. Half of it left? Use up the blue cheese.