For the dough, in a food processor, combine salt and
flour. With the processor running on low, add the water, honey and oil until a ball forms. Turn out the dough onto a well-floured surface and knead until no longer sticky. Allow dough to rest for 15–20 minutes.
For the sauce, in a small saucepan, melt the butter and whisk in the flour. Add the cream and whisk until well combined. Add 3 ounces of the gorgonzola, whisking until melted and well-combined. Keep on a very low heat until ready for use.
Preheat oven to 500° with a baking stone in place (if
you don’t have a baking stone, you can use a pizza pan and finish the crust directly on the rack for the last 5 minutes of cooking.) Roll out dough to your preferred thickness. Spread top with 1 cup of the cheese sauce. Top with arugula. Add remaining topping ingredients evenly over the top of the flatbread.
Reduce the oven temperature to 350° and bake
flatbread for about 20 minutes. After 15 minutes of
cooking, watch it so that the duck, cheese, and crispness of the flatbread are done to your preference.
Serve with the Mettler Pinotage!