The incredible 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. Buy a pre-made flatbread if you want to make this recipe even easier.
2 red-skinned or green pears, cored and cut into thin wedges
15 walnuts, roughly broken
150g gorgonzola/blue cheese, crumbled
Fig jam or chutney to serve (Optional... barely)
300g all purpose flour, plus extra for dusting
1 tsp sugar
1 tsp sea salt flakes
7g packet fast-action dried yeast
1 tbsp plain greek 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 425F. Tip the dough out on to a worksurface, press and roll out to a large rectangle (roughly 9" x 14"), 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.