After a disastrous afternoon of cookie baking (so sad!), I was not too excited to go back to the kitchen. But my second experiment of the day turned out much better! :-)
Our friends S. & N. were coming over to help greet the trick-or-treaters. I wanted to have something easy to eat, something that we could munch before heading out. So, I opened up the fridge and came up with these cheesy, roasted flatbreads, perfect! I topped one with Gorgonzola and orange peppers, and one with brie and ham. And added fresh sage leaves and honey to both. Perfectly salty, savoury, and sweet!
Fresh Direct has a great pizza dough which I always have in the freezer, but feel free to make your own. This is a perfect recipe to use up leftover cheeses. I think the honey and sage bring it all together, especially when paired with the pungent Gorgonzola.
GORGONZOLA & SAGE FLAT BREAD
1 Round of Pizza Dough
1/2 cup Gorgonzola
1 Orange Pepper (you can replace w/other vegetables: squash would be delicious!)
Fresh Sage Leaves
Squeeze of Honey
Watercress or Rocket Lettuce for garnish
Preheat oven to 375F. Place the defrosted pizza dough on a cookie sheet lightly greased with olive oil. Spread the dough to create a flatbread but be careful to not stretch the dough too much so that it breaks. It doesn't have to be a perfectly even shape.
Cook the bread for 15 minutes or until it starts to bubble up and crisp. Remove from the oven.
Top the bread with the peppers, gorgonzola, and sage leaves (about 5 leaves). Drizzle with a bit of olive oil and honey. Sprinkle with pepper.
Turn oven to Broil (500F). Place the flatbread back in the oven for 5-8 minutes or until the cheese melts and the crust starts to brown.
Allow the flatbread to cool for 5 minutes. Garnish with a pile of watercress lettuce on top and slice and serve