Photo: Wesual Click
Spiced Pear Flatbreads with Goat Cheese and Mustard Cream
20 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
948
Calories
22g
Protein
30g
Fat
153g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Pear | 1 medium (178g) | 101 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 2 1/4 cups bread flour
- 1 cup plus 7 tablespoons warm water (115°F to 120°F)
- 3/4 cup all purpose flour
- 1/3 cup whole wheat flour
- 2 tablespoons olive oil
- 2 teaspoons fine sea salt
- 1/2 teaspoon honey
- 1/4 teaspoon quick-rising active dry yeast
- 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)
- Special equipment: pizza stone
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes