Steak, Pear and Arugula Flatbread

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  • Olive oil
  • 4 flatbreads (individual size)
  • 3/4-1 cup baby arugula
  • 1 pear (ripe but still firm), thinly sliced
  • 1 (8-ounce) steak, cooked to desired doneness, very thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
  • Balsamic vinegar
  • Salt and freshly ground black pepper


Preheat oven to 450°F.
Place flatbreads on a foil-lined baking sheet and brush with oil. Top each flatbread with arugula, sliced pear, steak and gorgonzola. 
Bake for about 8 minutes, or until the cheese is melted and the crust lightly browned. 
Drizzle with balsamic vinegar. Serve hot or at room temperature.

Recipe from Central Market Mill Creek - Culinary Resource Center
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