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

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 dEspelette, 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

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