This Asian Pear and Smoked Sausage Flatbread Pizza also includes red onions tossed in fresh thyme and olive oil, all baked on a bed of Fontina cheese.
One of my favorite pears is the Asian pear. It is shaped like an apple, is very crisp like an apple, but a lot more juicy. It is so delicious chilled, sliced, and eaten fresh. It's a pretty amazing, albeit more expensive, fruit.
I'm lucky to live in an area where these pears are easy to find, especially in the fall. When I find an abundance of them, I buy several, as they keep very well in the refrigerator.
I used Fontina cheese for this pizza. It is a delicious and creamy cheese that is so melty! You could also use Harvarti or Gruyere with this flatbread.
I used a mild smoked sausage for this pizza, but you can use a spicier sausage if you prefer. You could also use ham.
The pizza dough is no knead, and ready for baking in two hours after a quick mix with a spoon or your hands. When I made this pizza, I doubled the dough recipe, and made a second flatbread topped with tomato sauce, mozzarella, and Parmesan. Both were delicious fresh from the oven, and made great leftovers, including breakfast. I like to sprinkle on some crushed red pepper just before serving.
I hope you give this Asian Pear and Smoked Sausage Flatbread Pizza a try.
Asian Pear and Smoked Sausage Flatbread Pizza Recipe
- 250 grams (about 1 3/4 cups plus) bread flour
- 5 grams (1 1/4 tsp) instant yeast
- 2.5 grams (3/8 tsp) salt
- 1.5 grams (generous 3/8 tsp) sugar
- 150 grams (2/3 cup) room temperature water
- Extra virgin olive oil
Asian Pear and Smoked Sausage Topping
- 1/2 medium red onion, thinly sliced
- 1 tablespoon fresh thyme leaves
- Salt and pepper
- 1 tablespoon olive oil
- 8 ounces Fontina cheese, grated
- 1/2 large Asian pear, thinly sliced
- 4 ounces smoked sausage, thinly sliced
- Whisk the dry ingredients for the crust together in a medium bowl. Add the water and mix it into the dough with a dough whisk or your hands until all of the flour is incorporated, no more than a minute. I had to add just a little bit more water.
- Cover the bowl with plastic wrap and let sit until doubled, about 2 hours.
- About an hour before baking time, preheat the oven to 500 degrees F. If you have a baking stone, place it on the middle rack.
- Toss the sliced onion in the thyme, salt and pepper, and olive oil. Set aside.
- When the dough is ready, drizzle about 2 tablespoons of olive oil into a half sheet pan and spread it with your hands to coat the pan.
- Place the dough in the half sheet pan, and stretch it out to a long column to fit the middle of the pan. With your fingertips, begin to press the dough to the sides of the pan. This may take awhile. When the dough resists your efforts, let it rest for a bit while you grate the cheese and slice the onions and pears. Eventually, your dough should just about cover the entire pan.
- Evenly top the crust with the Fontina cheese, making sure it covers the crust from edge to edge.
- Evenly sprinkle the onion and thyme mixture over the cheese.
- Place the pear slices on top of the onion mixture, followed by the sliced sausage.
- Bake the pizza for 25 to 30 minutes, until everything begins to turn golden and the crust begins to pull away from the sides of the pan.
Dough recipe slightly adapted from Jim Lahey's My Bread.