Pumpkin, Pear and Gorgonzola Flatbread

My favorite easy flatbread crust topped with creamy pumpkin, pears and gorgonzola!

Dough:
3 cups spelt flour, plus additional for dusting
1/4 teaspoon active dry yeast
1 1/2 teaspoons sea or kosher salt
1 1/4 cup water

Flatbread:
Small handful of cornmeal
1 large yellow onion, thinly sliced
1 tablespoon extra-virgin olive oil, plus more for brushing/drizzling
1 14-ounce can pumpkin
2 teaspoons minced, fresh rosemary, divided
1 pear, halved lengthwise, cored and sliced 1/4-inch thick
2/3 cup crumbled gorgonzola
Handful of microgreens or arugula
Truffle oil, for garnish (optional)

View the full recipe at An Avocado A Day →