Ingredients
Sponge
1 1/2 teaspoons active dry yeast
1/4 cup warm water (105-115)
1/4 cup all-purpose flour
Flatbread dough
1/2 cup skim milk
1 1/3 cups all purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
Topping
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 pears, cored and thinly sliced (unpeeled)
1 teaspoon dried rosemary, crushed
3 tablespoons gorgonzola crumbles
Directions
In a 1-cup measure, sprinkle yeast over warm water. Let stand a few minutes until the yeast looks wet. Stir in 1/4 cup flour. Cover with plastic wrap and let stand at room temperature 40 minutes.
Stir the milk into the sponge in a large mixing bowl. Combine the all-purpose flour, whole wheat flour and salt; add flour mixture to sponge and stir to blend well.
Lightly sprinkle a work surface with flour. Turn out the dough and knead 5 to 6 minutes or until smooth and elastic. Spray a medium bowl with nonstick spray coating and place dough in the bowl
Cover loosely with plastic wrap an allow dough to rise in a warm, draft-free area until double in volume, about 45 to 60 minutes.
Meanwhile, heat olive oil in a large nonstick skillet. Add onions and cook over medium-high heat for 10 minutes, stirring occasionally. Add brown sugar and vinegar and continue cooking for about 10 minutes or until onions are soft and caramelized; set aside.
Add pear slices to skillet and cook for 5 to 10 minutes, stirring occasionally, until pears are soft and begin to dry out. Remove from heat.
Preheat oven to 500 degrees. Roll dough into a rectangle, about 10 by 13 inches. Place dough on parchment-lined baking sheet. Sprinkle with rosemary. Spread onions over dough and layer pears over onions. Sprinkle with gorgonzola crumbles. Bake 10 to 15 minutes until browned and bubbly. Cut into squares.
Other Info
Yield: 16 appetizer servings
Nutrition Information per serving: 98 cal (19 percent from fat), 2 g total fat, (1 g saturated), 3 mg chol, 17 g crbo, 3 g protein, 77 mg sodium, 2 g dietary fiber
Recipe by Jill Wendholt Silva