In this hearty app, soft flatbread hits the grill, creating a soft, smoky base for white balsamic-soaked fruit and pungent Gorgonzola. Tart yet tame, smooth, sour and just a touch bitter, this dish takes cheese and crackers to a tasty new level.
Stir the yeast into 1 cup of warm (110- to 115-degree) water. Let sit for 2 to 3 minutes.
Pour into a large bowl and mix in 2 teaspoons of vegetable oil, salt and flour.
Knead the dough on a lightly floured surface until its soft and smooth. (If the dough sticks to your hands while kneading, add additional flour 1 tablespoon at a time until its easier to work with.)
Place the dough in a lightly oiled bowl and cover with a damp kitchen towel.
If using a charcoal grill, light the hardwood briquettes while the dough is rising.
Meanwhile, stir together the white balsamic vinegar and amber agave nectar.
Add the pear and dried cherries to the vinegar mixture, tossing occasionally to coat. Allow the fruit to soak for 30 minutes. Drain.
After the dough has doubled in size (approximately 1 hour), punch it down, then turn it onto a floured work surface. Knead the dough for a few turns and divide it in half. Allow it to rest, covered, for 15 more minutes.
If using a propane grill, heat it to medium-high during the second rise.
Using a rolling pin, roll the dough balls out into two long, thin slabs, approximately Œ-inch thick. Brush both sides of the dough lightly with vegetable oil, and brush your grill with vegetable oil as well.
Place the dough on the hot grill, cooking for 1 to 2 minutes per side, until the flatbread is brown and slightly charred.
Remove the bread from the heat and immediately sprinkle with Gorgonzola and marinated fruit. Slice and serve warm.
2 tsp. vegetable oil, plus more for brushing
1 tsp. salt
2½ cups all-purpose flour
¼ cup white balsamic vinegar
¼ cup amber agave nectar
1 large, firm Anjou pear, diced into ¼-inch cubes
1 cup dried cherries
¾ cup Gorgonzola crumbles
This article appears in Sep 1-30, 2011.