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Pear, Goat Cheese & Spinach Flatbread

Our 2019 Viognier smells like spring, tastes like summer but can magically be paired with any season’s cuisineThis flatbread pairing is light enough to show off the typicity of the wine but heavy enough to carry the tropical flavors through to the finish. The smooth goat cheese texture counters the bright citrus flavors of the wine while a touch of balsamic balances the acid on the palate. The spinach accents the herbaceous and floral flavors that linger ever so slightly on the back of the palate.  This food and wine pairing will brighten all family and friend gatherings. Enjoy! 

Ingredients:

  • 1 ½ teaspoons instant yeast 
  • 1 tablespoon warm water 
  • 2 teaspoon sugar 
  • 2 ½ cups all-purpose flour  
  • 1 teaspoon fine grain salt 
  • 3 tablespoons olive oil 

Balsamic Glaze:

  • 2 cups balsamic vinegar  
  • ½ cup brown sugar  

Toppings:

  • pears 
  • 1 large shallot 
  • 8 ounces creamy goat cheese 
  • Balsamic glaze  
  • Spinach  
Photo Sep 11, 2 54 07 AM

Directions:

Dough:

  • Add flour, salt, yeast, sugar to a mixing bowl and combine 
  • Add in the oil and start to mix dough together by hand 
  • Add tablespoon of water to form a sticky dough – you may need a little more than a tablespoon but add one at a time to make sure you do not over saturate the dough - the dough will stick to your hands but keep kneading until it forms a ball 
  • If the dough starts to feel too sticky, you may add a little more flour, but make sure not to dry out the dough 
  • Knead for 2-3 minutes until the dough forms a smooth ball 
  • Cover the bowl with a damp paper towel or cloth and place in a warm area for about an hour - this will allow for the yeast to rise 
  • After the dough has risen, you will want to lightly oil a skillet and turn to medium heat 
  • Weigh the dough according to the size of flatbread you want to make 
  • Start to shape the dough into a circle or square (whichever you prefer) 
  • Once the skillet is hot you will place the flat bread on the skillet and cook for 2-3 minutes - make sure to watch as the flatbread will bubble and cook quickly  
  • Flip and cook the other side for another 2-3 minutes 
  • Allow for the flatbread to cool  

Pear & Goat Cheese Flatbread:

  • Prepare the balsamic glaze by placing a small saucepan over medium heat and add balsamic vinegar and sugar 
  • Once the mixture starts to boil, you will want to turn down the heat to allow it to simmer - continue to stir until glaze covers the back of a spoon - set aside to cool until ready to serve 
  • Once the flatbread has cooled, layer slices of pear and slices of shallots while crumbling goat cheese in-between the layers 
  • Once all the pears and shallots are layered on, cover the top with more goat cheese crumbles - you can NEVER have too much cheese, right?! 
  • Pop the flatbread into the oven at 375° for about 10 minutes or until you see the cheese starting to bubble 
  • Once the cheese starts to melttake out the flatbreadadd the spinach on top and drizzle with balsamic glaze 
  • Put the flatbread back into the oven and warm the spinach or keep it fresh 
  • Slice up and serve with Dobbes Family Estate 2019 Rogue Valley Viognier 
Shop 2019 Viognier

Our 2019 Rogue Valley Viognier will be available for purchase once released in November, 2020. Check back soon!