Pear Rosemary Flatbread

2/3–3/4 cup warm water (110°F–115°F)
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 tablespoon sugar
1/4 cup extra-virgin olive oil
1 cup unbleached, all-purpose flour
1 1/4 cups whole wheat flour
Cornmeal, for dusting
1 large pear, thinly sliced
2 tablespoons fresh rosemary, stems removed, minced

Choose one:
1/2 cup shredded Gruyere cheese for a nutty, mellow flavor
OR
1/2 cup crumbled Gorgonzola cheese for a creamy, earthy flavor

1. Preheat oven to 450°F.
2. Position the Dough Blade Assembly in the Nutri Bowl^™, then add water, yeast, salt, and sugar; PULSE to combine.
3. Add oil and flours, and select Auto-iQ BOOST^™ YES FUSION DOUGH until a loose ball forms. Transfer dough to a lightly oiled bowl and cover. Let rise for 1 hour.
4. Sprinkle a 10 x 15-inch baking sheet with cornmeal and roll out or press the dough into a thin round. Lay pear slices on top and sprinkle evenly with shredded cheese.
5. Bake 10 to 15 minutes, or until cheese has melted and crust is golden brown. Garnish with fresh rosemary.