Emmentaler AOP pear flatbread

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Ingredients for 4 Portions

250 g Emmentaler AOP
2 pears
1 red onion
125 g cherry tomatoes
20 black olives (pitted)
5 sprigs thyme
1 square ready rolled pizza dough, about 550 g
1 tbsp olive oil

Star of the dish
Emmentaler AOP Organic Mild/Classic


Grate the Emmentaler AOP on a potato grater. Halve the pears, core and cut into thin slices. Cut the onion in thin strips. Halve the cherry tomatoes. Cut the olives in rounds. Strip the thyme leaves from the stalk.

Roll the pizza dough out and place on a baking tray. Keep some of the Emmentaler AOP to one side, sprinkle the remaining cheese on the dough. Distribute the pears, onions, cherry tomatoes, olives and thyme evenly over the dough, sprinkle the cheese on top. Drizzle with olive oil.

Bake on the lowest rung of a hot oven at 220 degrees for 25-30 minutes.

Season with pepper and serve warm.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
Emmentaler bread salad with fruity sauce
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Heart-shaped ravioli in a Prosecco sauce
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