Pear Gruyere and Red Onion Flatbreads
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
1 ripe but firm pear, thinly sliced
½ red onion, thinly sliced
1 cup shredded Gruyere cheese
Fig Butter (I found mine at Trader Joe’s)
4 oz goat cheese
½ cup chopped roasted green or yellow chiles
Olive oil for brushing on flatbreads
1 recipe pizza dough. I use the recipe in my KitchenAid stand mixer booklet, but any homemade or store bought dough should work
Divide the pizza dough into six equal portions. Using a rolling pin, roll each portion into a thin circle about 5 inches in diameter. Prepare a low fire on the grill. Brush one side of the flatbreads with olive oil. Working in batches, place the flatbreads, oiled side down on a grill pan. Grill for about 7 minutes or until crust is lightly browned on the bottom. Keep a close watch over the flatbreads as they can burn easily. Remove from the grill and set aside. Once all the flatbreads have been grilled on one side, brush oil on the uncooked side of the dough. Place toppings on the cooked side of the dough and repeat the grilling process to cook the dough and and toppings. Serve immediately.
From buried carrots.com