Spiced Pear Flatbreads with Goat Cheese and Mustard Sauce

Making homemade pizza can be a really fun activity, especially when the toppings go gourmet! I pulled this recipe from Bon Appetit magazine, which was from Woodbury Kitchen in Baltimore, MD. I used Trader Joe's pizza dough (which is quite good), and added chicken thinly sliced (seasoned with a dash of cayenne pepper). While at Trader Joe's I picked up goat cheese with honey, which was amazingly delicious (had it for an appetizer with crackers while we made the pizza). I don't own a pizza stone (yet), so we used tinfoil to crisp the crust, which worked to our surprise. Enjoy!

Ingredients

MUSTARD CREAM

• 6 tablespoons heavy whipping cream
• 3 tablespoons whole grain Dijon mustard
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon honey or agave syrup

TOPPING

• 2 firm but ripe Bosc pears, halved lengthwise, cored
• Olive oil
• Coarsely ground piment d'Espelette, Aleppo pepper, or cayenne pepper
• Fine sea salt
• 5 cups baby arugula (about 4 ounces)
• 8 ounces coarsely crumbled blue goat cheese (such as Bleuet or FireFly Farms Black and Blue)
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Preparation

MUSTARD CREAM

• Whisk all ingredients in small bowl. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

TOPPING

• Cut pear halves vertically into very scant 1/4-inch-thick slices. Brush both sides with oil, then sprinkle with Espelette pepper. Arrange on sheet of foil.
• If using pizza stone, place in oven. (Alternatively, place heavy large baking sheet, upside down, in oven.) Preheat oven to 500°F for at least 45 minutes.
• Stretch and roll each dough ball to 9-inch round on lightly floured work surface. Place 1 dough round on floured pizza peel or rimless baking sheet. Brush dough with oil; sprinkle with sea salt and Espelette pepper. Scatter 1/4 of arugula over. Drizzle lightly with oil. Top with pear slices and 1/4 of cheese.
• Slide flatbread onto hot pizza stone or baking sheet. Bake until crust is golden brown and crisp and cheese is melted, rotating occasionally, 10 to 11 minutes. Repeat with remaining flatbreads.
  
  
• Transfer flatbreads to plates. Drizzle with mustard cream and serve.