City Palate

The Travel Issue - March April 2017

Pear, Caramelized Onion and Brie Flatbread with Truffle Honey
Pear,_Caramelized_Onion_and_Brie_Flatbread_with_Truffle_Honey

Pear, Caramelized Onion and Brie Flatbread with Truffle Honey

A drizzle of truffle-infused honey over gooey cheese and sweet-tart pears makes for a perfect pizza. Serve it topped with a handful of peppery arugula, or in thin wedges for a party.

Dough:

1 t. honey (or truffle honey)

1 pkg. (or 2 t.) active dry yeast

2-1/2 to 3 c. all-purpose flour

2 T. extra-virgin olive oil

1 t. salt

extra-virgin olive oil, for cooking

1 large onion, halved and thinly sliced

1 ripe but firm pear, thinly sliced

4 oz. Brie, sliced

salt and freshly ground black pepper

extra-virgin olive oil

truffle honey

Put 1 c. warm water into a large bowl, stir in the honey and sprinkle the yeast overtop; let stand for 5 minutes, until it gets foamy. (If it doesn’t, toss it out and buy fresh yeast!)

Add 2-1/2 c. all-purpose flour, the olive oil and salt and stir until you have a shaggy dough. Let rest for 20 minutes, then knead until smooth and elastic, adding more flour if you need it – the dough should be tacky, but not too sticky.

Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel and set aside in a warm place for about an hour, until doubled in bulk. (Alternatively, let it rise more slowly in the refrigerator, for up to 8 hours.)

Meanwhile, heat a generous drizzle of oil in a medium skillet set over medium-high heat and sauté the onion for 5 minutes, or until soft and turning golden. Preheat the oven to 450°F.

Divide the dough in half and roll or stretch each into a 9-inch circle or oval. Place each on a parchment-lined or floured baking sheet and top with half the caramelized onions, half the pear slices and half the Brie. Sprinkle with salt and pepper and drizzle with olive oil.

Bake for 15-20 minutes, until deep golden. Let rest for a few minutes, then drizzle with the truffle honey before slicing. Makes 2 pizzas; serves 12 to 16.


Meat