Blue Cheese, Pear, and Prosciutto Flatbread with Rosemary Vinaigrette

We were inspired to create this recipe by Port and Fin, who had the brilliant idea of using a rosemary vinaigrette with the classic blue cheese and pear flatbread! A few adjustments later, our version of the recipe is born: pecans, red wine rosemary vinaigrette, prosciutto, arugula, pears, and of course, our Black & Blue or Moo & Blue cheese crumbled lavishly over the top.

Firefly Farms Seal
Blue cheese pear prosciutto flatbread rosemary vinaigrette



  • 1 batch pizza dough
  • ¼ lb Moo & Blue
  • 2 sliced green pears (Bartlett or Anjou work well)
  • ⅛ cup olive oil
  • ⅛ lb prosciutto, thinly sliced
  • ½ lb. pecans, halved and toasted
  • 8 oz fresh baby arugula


  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste


  1. Mix the vinaigrette together a good while (preferably 24 hours) before using, to allow the rosemary to infuse the oil. Give the rosemary a couple of good slaps or crushes before mixing it in with the rest of the dressing.
  2. Preheat the oven to 475° Fahrenheit.
  3. Mix up your favorite pizza dough, or use a storebought batch. Our co-founder, Mike, likes to use his own sourdough starter, but considers Bobby Flay’s recipe a good go-to! Stretch and roll out the crust into whatever shape you feel like today. Brush with olive oil and sprinkle with sea salt.
  4. Bake at 475° for 7 minutes, then remove from the oven. Crumble the blue cheese evenly over the top, reserving a little bit, then arrange the sliced pears, followed by the pecans and prosciutto. Crumble the rest of the blue cheese over the top. Continue baking for about 10 minutes, until the crust is baked through and the pears are tender to the touch.
  5. Remove from the oven. If serving immediately, add the arugula and dress with the vinaigrette. Otherwise, reserve the arugula and vinaigrette until you’re ready to serve.
    Your Cart
    Your cart is emptyReturn to Shop