Chef Nicole: Asian Pear Caramelized Onion Flatbread

Nicole Straight

You know what happens when you go fruit picking. You come home with 10 pounds of fruit hoping your neighbors will want to go halfsies. What is one to do with all those pears and apples? Here is one idea from Chef Nicole:

We went fall picking last week and had a lot of Asian pears.  These happen to be one of our family's favorite fruits and they can be hard to come by in the market, not to mention extremely costly.  Lyman Orchards in Middlefield, has rows and rows of these delicious fruits available for picking now.  It is worth the drive to this lovely orchard  to pick these uniquely sweet, crunchy, delicious pears.  They will quickly become one of your favorite snacks.  Pick some extras to make these flatbreads.  I made them for some friends and we devoured them with some nice cold white wine. It's a delicious and beautiful dish that can be made in a snap with a few little grocery shortcuts. 

Asian pear, Caramelized Onion and Blue Cheese (or Goat Cheese) Flatbread


2 tablespoons extra-virgin olive oil

2 Naan (Indian flat bread, available at most grocery stores)

1 cored, thinly sliced Asian pear

1 cup Caramelized Onions (see recipe)

1/2 cup Maytag blue cheese, crumbled (can substitute goat cheese)

¼ C. candied pecans (available at Trader Joe’s or Whole Foods)

1 C. arugula 

pinch of black pepper


For carmelized onion:

Thinly slice 1 onion and sauté in a large nonstick pan on medium high heat with 1 tablespoon of olive oil for 4 minutes.  Add a pinch of kosher salt and a drizzle of balsamic vinegar.  Remove from heat and let onions cool.  

Instructions: Preheat oven to 450°. Brush olive oil on the flatbreads and cover with the sliced Asian pears and caramelized onion. Sprinkle with the cheese, then the pecans. Bake in the oven for 8-10 minutes until cheese is melted. Remove from oven, add a large handful of arugula leaves, slice into small pizza slices and serve immediately.

Check out Chef Nicole's current cooking class schedule here.