Spiced Pear Flatbreads with Goat Cheese and Mustard Cream

Name: Spiced Pear Flatbreads with Goat Cheese and Mustard Cream
Yield: MAKES 4 Servings
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; 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; 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); Pizza stone

By Woodbury KitchenPhotographer Elinor Carucci

July 8, 2009

Recipe notes