Keto Roquefort and Pear Flatbread with Chicken
A sophisticated flatbread pizza that combines sweet and savory flavors in one elegant dish. Roquefort blue cheese provides a bold, tangy depth while fresh pears offer natural sweetness and crisp texture. Tender chicken pieces and peppery arugula add protein and freshness, creating a balanced combination that feels restaurant-quality yet achieves in under 30 minutes. Perfect for lunch entertaining or a weeknight dinner that impresses without fuss. This version uses refrigerated pizza dough as a shortcut, topping it with sautéed garlic-seasoned chicken, then layering pear slices and crumbled Roquefort before a final bake. The arugula is added fresh off heat, preserving its peppery bite and tender leaves. Ideal for those who enjoy cheese-forward dishes with fruit and want something beyond standard pizza.
Ingredients
- 1 11-ounce tube refrigerated thin crust pizza dough, unrolled
- 2 tablespoons butter, Land O Lakes
- 1 ½ teaspoons garlic, fresh, finely chopped
- ½ teaspoon Italian seasoning, dried
- ½ pound chicken breasts, boneless, skinless, cut into bite-sized pieces
- 2 whole pears, firm Bartlett, cored, sliced 1/4 inch thick
- ½ cup Roquefort blue cheese crumbles, packedgorgonzola1:1strong blue cheese
similar salty bite, slightly milder
- 1 cup baby arugula, lightly packed
Instructions
- 1
Heat oven to 400ºF and lightly grease a baking sheet.
- 2
Unroll pizza dough onto the sheet, stretching into a 14x9 1/2-inch rectangle. Bake for 7 minutes.
- 3
While dough bakes, melt butter in a skillet over medium heat until sizzling.
- 4
Add garlic and Italian seasoning to the butter and sauté for 1 minute.
- 5
Add chicken pieces and cook, stirring occasionally, until no longer pink in the center.
- 6
Remove chicken from pan and keep warm; reserve pan drippings.
- 7
Remove crust from oven and brush with the pan drippings.
- 8
Top crust with pear slices and all but 1 tablespoon of the Roquefort cheese.
- 9
Return to oven and bake until edges are golden brown.
- 10
Top finished flatbread with chicken pieces, fresh arugula, and reserved cheese.
Tips
Pre-bake the crust for 7 minutes to prevent a soggy bottom. This initial bake sets the crust and allows toppings to cook properly without steaming the base. The brief head start is essential.
Add arugula only after baking finishes. Its delicate leaves will wilt if exposed to oven heat; adding it fresh preserves peppery flavor and tender texture that brightens each bite.
Slice pears thin and assemble just before baking to minimize browning. Core them cleanly to avoid tough centers, and consider tossing in a touch of lemon juice if preparing ahead.
Good to Know
Cover and refrigerate cooked flatbread up to 2 days. Reheat gently in a 325ºF oven for 8-10 minutes to avoid overdrying.
Prepare and cook chicken up to 4 hours ahead; refrigerate and reheat gently before assembly. Slice pears just before baking to prevent browning.
Serve warm as a lunch entrée with a simple green salad. Pairs well with white wine such as Sauvignon Blanc or a light Pinot Grigio.
Common Mistakes
Skip the initial 7-minute crust bake to avoid a limp, soggy base that won't support toppings.
Add arugula before baking to prevent wilting into a bitter mush rather than a fresh, peppery garnish.
Overload toppings to avoid a heavy, difficult-to-eat flatbread; restraint keeps balance.
Substitutions
tangier, less funky; reduces assertive blue cheese profile
Full guide →FAQ
Can I make this flatbread ahead and reheat it?
Yes. Bake completely, cool, wrap well, and refrigerate up to 2 days. Reheat uncovered in a 325ºF oven for 8-10 minutes. Add fresh arugula and reserved cheese just before serving to maintain texture and flavor.
What if I don't have Roquefort blue cheese?
Gorgonzola is a direct substitute at the same ratio. Goat cheese works at three-quarters the amount but shifts flavor significantly warmer and less funky. Danish blue is also acceptable if crumbled fine and used sparingly.
Can I use a different dough instead of refrigerated pizza dough?
Yes. Use fresh dough from a bakery, homemade dough, or thawed frozen dough shaped to 14x9 1/2 inches. Follow the same 7-minute pre-bake at 400ºF, then proceed. Naan or pita also work if you prefer thinner, crispier results.