Masterclass
Pear Onion Flatbread
and
R ECIPE + T E X T
Denise Marchessault S T Y LING + PHO T OGR A PH Y
Deb Garlick
The key to great flatbread is a hot oven, a pizza stone, and some inventive toppings.
W
hen I want to whip up something deliciously informal, this vibrant pear and onion flatbread is my go-to appetizer. With a crisp crust and a chewy centre, it’s casual enough to eat out-of-hand at the kitchen counter, but special enough to serve with cutlery and linen.
It’s hard to go wrong with a topping of caramelized pears, tangy goat cheese, and red onions cooked meltingly soft. Drizzled with honey and a splash of red wine vinegar, the onions take on a sweet-tart finish so tasty you’ll want to eat them straight from the pan. Topped with peppery arugula and toasted nuts, this flavour combination is irresistible. Flatbread is a catch-all term that covers a vast spectrum of doughs ranging from unleavened crackers to naan and pizza. As the name suggests, it’s meant to be flat, so there’s no need to wait for the dough to achieve a perfect rise. Flatbreads are 14
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inherently rustic; they needn’t be perfectly rolled and shaped (a relief for perfectionist bakers). The dough has the characteristics of thin-crust pizza with a bit of whole wheat flour added for a subtle nutty note. It requires little kneading and can be made days in advance. The dough actually takes on even more depth and flavour after lingering in the fridge for a day or two, so it’s best to plan ahead. The toppings, too, can be prepared beforehand. In fact, the entire recipe can be assembled and refrigerated in advance. Always an attractive option when entertaining. The key to great flatbread is a hot oven (crank it up to 450°F) and a pizza stone. I enjoy baking, so I keep my stained and cracked pizza stone in the oven permanently. It not only turns out crisp flatbread, but it cooks up breads and pies beautifully. The stone conducts and holds the heat, which keeps bread crusts crunchy, pie crust bottoms firm (never soggy), and gives flatbread its distinctive, chewy-crisp texture.
It doesn’t need to be an expensive stone; just make sure you place it in the oven while the oven is cold. Had I taken my own good advice, my pizza stone would not be in two pieces (though it still works fine). The flatbread dough holds up well with all sorts of toppings, including a classic tomato sauce and mozzarella cheese. I sometimes omit the toppings altogether and bake the dough brushed with olive oil and a smattering of kosher salt for a flatbread that works beautifully with hummus and other dips, like baba ghanouj. Or I swap the pears and onions for thinly sliced (pre-cooked) potatoes and rosemary for a hearty, savoury profile. There are no rules when choosing toppings for this versatile bread, so feel free to create your own signature recipe.