Pear, Prosciutto & Provolone Flatbread with Candied Pecans

On a lightly floured surface divide the dough into 6 equally sized flattened balls, then thinly roll each into 7 or 8-inch rustic shapes or rounds using a lightly floured rolling pin. Set aside to rest about 15 minutes lightly covered, until ready to cook.While flatbreads rest heat the oil in a large cast-iron or other heavy-bottomed skillet. Set over medium-high heat.

Add onion to pan; cover and cook for 3 minutes. Uncover, lower heat to medium and cook 10 minutes more until golden with edges beginning to brown, stirring often. Deglaze the pan with sherry vinegar, stirring until evaporated.

Remove from heat and set aside.Use a paper towel to wipe a bit of vegetable oil onto a another cast-iron or other heavy-bottomed skillet. Set over medium-high heat. Once the skillet is quite hot, cook the flatbreads, one at a time, until puffed and dark brown in spots, about 1 ½ to 2 minutes per side. Set aside.Divide the onion mixture evenly on top of each; sprinkle with most of the cheese. Top each with a prosciutto slice, pewar slices and a sprinkle of the remaining cheese and some white pepper.

Heat broiler to high.

Place as many of the topped flatbreads on a broiler pan as will comfortably fit and broil until the cheese is slightly charred and the flatbread edges are beginning to brown, about 4 minutes depending on the distance from the heat source. Repeat with the remaining flatbreads.

Transfer the flatbreads to a cutting board or serving plate.

Sprinkle each with nuts and thyme leaves. Slice and serve warm.