Circular, with a slightly raised rim, and covered in melted cheese (but no sauce), this sure looks like a pizza. But at San Francisco's Absinthe Brasserie, they call it a flatbread.
The name rings true in the crust, which has very little rise and stays crunchy from tip to edge. If it lacks the chewy-tender qualities we often find ourselves prizing here at Slice, it satisfies anyway, especially as a platform for the stellar combination of flavors on top. The classic pairing of Gorgonzola cheese with slivers of Bosc pear gets topped with a drizzle of Balsamic vinegar, making for a sweet, tart, and lightly funky mouthful. The little ruffles of prosciutto sure don't hurt things either.
I don't care what you call it—I just want another slice.