Brie & Pear Flat Bread

J and I found a local eatery that we tend to frequent - The Craft Brasserie. See my PLACES page where I write more about this place.

We immediately fell in love with their Cider Honey Flat bread. So naturally, I wanted to remake this at home. It isn't quite the same flat bread but my version hits the essential flavours - savoury, sweet, delicate, fresh.

Vegetarians can opt to keep the prosciutto out of the recipe. It will be tasty!
Sorry Vegan friends - I got nothing for ya

Serves 6 people
Prep time: 10 mins
Cook time: 25 mins

Ingredients
1 lb of pre-made pizza dough (check out your local groceries' pizza/premade food section y'all!)
1 cup of low fat mozzarella cheese (shredded)
100 g of good quality brie (about 8 to 10 thin slices)
half a pear (thinly sliced)
100g of good quality prosciutto
1 cup of argula (rocket for my UK folks)
1 tbsp extra virgin olive oil
1 tbps Honey
Fresh ground pepper for seasoning

Directions:

• Preheat oven 350F
• Roll out the dough on a flat surface, dusted with flour. Dust your rolling pin as well, so that nothing sticks. Make sure you roll out a thin crust
• Place the dough on a baking sheet. Try and spread it out as far as you can. You want this dough pretty thin
• Brush the edges with extra virgin olive oil, so that this doesn't dry out.
• Sprinkle shredded mozzarella cheese on top until you have covered most of the crust
• Place in the oven and cook for about 25 mins. Check on it to make sure it isn't over cooked because it really depends on how thin you've rolled out the dough
• When the dough is cooked. Turn off the oven...you will need this warm oven again later
• Arrange the sliced brie, prosciutto and pear on top of the crust
• Place the flat bread back in the warm oven until the brie has melted a bit and the pear is cooked - this should take no more than 5 minutes.
• Top with a couple handfuls of argula/rocket.
• Ground some fresh pepper on top
• Drizzle honey across the flat bread

Serve... omg so badly want this after writing the recipe out!