Abbey Sharp from Abbey’s Kitchen knows that healthy eating is all about making beautiful food with tons of colorful veggies and lean protein. Flatout flatbreads are the perfect thing for her trio of pizza recipes she makes outside on the grill. We love them all so much, there’s no way we can pick a favorite; it’s a win-win-win!
Abbey made three stellar flatbread pizzas for us, so be sure to get the recipes for her other flatbreads: the Corn Cilantro Pesto Pizza with Tomatoes and Avocado, and BBQ Chicken Pizza with Pineapples and Red Onion. They will not disappoint!
This lovely little flatbread uses juicy summer pears, walnuts, blue cheese and aromatic thyme with a delightful drizzle of honey at the very end. It would make a fabulous dessert on a hot summer night.
Pear, Walnut & Blue Cheese Pizza
- 4 Flatout Artisan Thin Crust Pizza Flatbreads
- Oil in an oil atomizer
- 1 cup ricotta cheese
- 1 pear thinly sliced
- 2/3 cup blue cheese crumbled
- 1 tablespoon fresh thyme leaves
- 2/3 cup walnuts crushed
- 1 tablespoon honey
Preheat the grill to medium and lightly spritz with the oil from an oil atomizer canister. Grill over direct heat for 2 minutes or until just lightly toasted.
Transfer to a baking sheet and top each flatbread with ricotta, pear, blue cheese, and thyme leaves. Return to the BBQ and continue to bake for 3 to 4 minutes until the cheese starts to very gently melt. Sprinkle with walnuts and honey.