Agave- and Balsamic-Soaked Fruit with Gorgonzola Flatbread
Ingredients
½ tsp. active dry yeast2 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
Preparation
• 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 it’s soft and smooth. (If the dough sticks to your hands while kneading, add additional flour 1 tablespoon at a time until it’s 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 ¼-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.