I have yet to write a recipe involving pizza and this kale and pear flatbread was out-of-this world. I can't believe I am saying this, but it might have been the best pizza I have ever made. I wasn't sure how I would feel about having a pear on my savory pizza, but it just worked.

This pizza was pear-ed with pears and a creamy ricotta goat cheese combo and then topped with kale. I could see myself making this often for friends and family during a nice dinner party paired with white wine. My close friend Jessica and I could not stop eating it and I hope you feel the same way we did about this incredible dish.

To make this kale and pear flatbread, you will need 1 lb. pizza dough, 1 bunch of kale, 1/2 cup ricotta cheese, 1 pear, 1 shallot, 2 tbsps olive oil, 2 oz shredded fontina cheese, and 2 tbsp goat cheese. Begin your dish by removing the dough and bring to room temperature. Preheat your oven to 475 and thinly slice your shallot.

Separate the kale leaves from the stem and discard the stem and thinly slice the leaves into little pieces. Halve, core, and thinly slice the pear and in a bowl, whisk together the ricotta, goat cheese, and 1 tablespoon of olive oil and season with salt and pepper. In a medium pan, heat about a tablespoon of olive oil and add your sliced shallot.

Season with salt and pepper, and cook about 2 minutes. Next, add your sliced kale and season with salt and pepper. Cook for about 3 minutes and then add 1/4 cup of water, stirring for about 3 minutes or until the kale is wilted and the water has cooked off.

Next it is time to assemble the pizza! Begin by using your hands, and stretching the dough to about 1/4 inch thickness. Lay it on a lightly oiled sheet pan and shape towards the edges of the pan. Leaving a 1 inch border around the edges, spread the ricotta-goat cheese mixture onto the prepared dough.

Evenly top with the cooked kale, sliced pear, and fontina and season with salt and pepper. Bake the flatbread 17 to 19 minutes or until the fontina is melted and the crust is golden brown. Let it stand for 2 minutes then slide.

I cannot say enough good things about this dish. There's the sweetness from the pear, the tanginess and richness from the cheeses, and the strong flavors from the kale and shallot mixture. Make this dish and let me know what you think! XO

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.