Bleu Cheese, Pancetta & Pear Flatbread - The Gruene Olive Tasting Room

Ingredients

• 3 cups unbleached flour, plus more for dusting a work surface
• Fine sea salt
• 1 envelope (1/4 ounce) active dry yeast
• 3 tablespoons garlic infused olive oil
• 1/3 cup partially cooked cubed pancetta
• 12 " Flatbread dough or store bought dough
• ½ Bosc or Anjou pear, peeled and sliced
• 1/4 cup bleu cheese crumbles
• 1/4 onion, sliced and blonde caramelized
• 3/4 cup mozzarella
• 1 Tbsp garlic infused olive oil
• Traditional Balsamic Reduction for garnish