Ingredients
MUSTARD CREAM
- 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
FLATBREADS
- 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
TOPPING
- 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
Description
The Recipe For These Fantastic Flatbreads Come From Baltimore's Woodberry Kitchen.
Bon Appetit Magazine
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