Pear and Gorgonzola Pizza

Happy Saturday morning! Dr. Hubs and I are kid-free today so we have plans for yard sales and farmer’s markets, and I can’t wait! The array of color is absolutely brilliant when all those vegetables and fruits are lined up in rustic crates along Main Street. Hmmm, my photography lovin’ fingers are getting antsy just thinking about it. Is it weird that I walk down a street with an iPad up to my face snapping photos of random produce?

But I didn’t come to talk to you about our weekend plans . . . you’ll hear more about them on Monday morning when I put up our regular Weekend Recap. It’s a link up, and it’s been such a fun little community to be part of. You should join to! {link up button in sidebar!}

Today I can’t wait to share a little secret with you: fruit + cheese + pizza crust = the best combination of all time.

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Seriously I never would have thought of this, and that’s why I follow recipe blogs. Because they have amazing photography, and because they post delicious dishes, and because I like to eat, a lot.

To start with you’ll need a good pizza dough recipe. Dr. Hubs also doubles as a chef {that’s another great combination}, and he found this awesome little recipe that really is the best pizza crust recipe ever.

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I knew I wanted a pear and gorgonzola pizza, but couldn’t find the exact combination of toppings I wanted in one recipe so I combined a few and tweaked the amounts to fit our needs. The pizza crust recipe makes 6 larger personal size pizzas. We froze 3, topped 2 with the pear and gorgonzola, and topped 1 with mediterranean ingredients. That sounds like a math problem . . . and I don’t like math. In short, we ate it all.

{Freezing the pizza crusts works out fabulously, by the way. Just plop ’em back in the fridge a few days before you want to use them and they’re ready for ya.}

I hope you enjoy it as much as we did!

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Pear & Gorgonzola Pizza {serves 3-4}

[toppings]

————————-

1/2 red onion, sliced thin

1/2 Tbsp butter

1 Tbsp extra virgin olive oil

1 tsp sugar

2 pears, cored and sliced in half lengthwise

1 Tbsp fresh squeezed lemon juice

balsamic vinegar

1/2 C shredded mozzarella cheese

3-4 oz gorgonzola, crumbled

salt & freshly ground black pepper, to taste

1/4 C walnuts, coarsely chopped

honey, for drizzling

[directions]

————————-

In a large saute pan, melt the butter and add the olive oil so the butter doesn’t burn. When the oil and butter mixture is hot, add the onions and sprinkle with the sugar. Saute the onion until they begin to brown. Stir in 2 tablespoons of the Balsamic vinegar and continue sauteing until the onions are caramelized. Slice each half pear in half and slice the resulting quarters lengthwise into thin slices. Gently toss the pear slices with the lemon juice so they don’t turn brown. Place a pizza stone on the bottom shelf of the oven and preheat to 550 degrees. Evenly spread 1/2 of the caramelized onions over the pizza, evenly arrange half of the pear slices on the pie, evenly crumble 1/2 of the Gorgonzola over the pie and finally evenly distribute 1/2 the shredded mozzarella. Sprinkle with 1/2 of the chopped walnuts. Slide the pizza onto the stone and bake until the cheese is melted and bubbly, about 8-10 minutes. Remove from the oven, then slice, drizzle with a little honey {optional}, and serve. Repeat with the remaining dough, toppings and cheeses.

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One comment

  1. […] meal. I can say it was fabulous because my husband prepared it, and he did a fantastic job. Pear & gorgonzola, pepperoni, mediterranean, and margarita pizzas were on the menu. Just soaking up the time with […]

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