Susanna here, taking a moment to give a shout out to the best pizza topping combination of all time.
Fruit + cheese + pizza crust = perfection
As you now know from my Bacon, Cheddar, & Chive Scones post, I’m a sucker for all things savory. And Autumn? Well, it’s the season that’s got it going on with all sorts of warm and savory combos.
Like pear & gorgonzola pizza.
With walnuts.
And honey.
And heaven.
Ok, maybe not heaven. But seriously, this pizza is on the list of things I’d like to be there.
Try it, and see if you don’t agree with me. Yum!!
Pear & Gorgonzola Pizza
{serves 2-3}
[ingredients]
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pizza dough, at room temperature
1/2 red onion, sliced thin
1/2 Tbsp butter
1 Tbsp extra virgin olive oil
1 tsp sugar
1 pear, cored and sliced lengthwise
1 Tbsp fresh squeezed lemon juice
2 Tbsp balsamic vinegar
1/2 C shredded mozzarella cheese
3-4 oz gorgonzola, crumbled
1/4 C walnuts, coarsely chopped
honey, for drizzling
[directions]
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Prep. Place a pizza stone on the top shelf of the oven and preheat to 550 degrees {if using the linked pizza dough recipe}. Slice the 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.
Sauté. In a large sauté 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. Sauté the onions until they begin to brown. Stir in 2 tablespoons of Balsamic vinegar and continue sautéing until the onions are caramelized.
Top. Evenly spread the caramelized onions over the pizza, and arrange the pear slices on the pie. Evenly crumble the Gorgonzola over the pie and finally distribute the shredded mozzarella. Sprinkle with the chopped walnuts.
Bake. Slide the pizza onto the stone and place in the oven. Turn the oven to high broil and bake until the cheese is melted and bubbly, about 6-8 minutes. Remove from the oven, then slice, drizzle with a little honey {optional}, and serve.
Can it be boot and sweater weather yet? I’m ready, and so is my oven – not to wear boots and sweaters that is, but to turn out all sorts of goodies. Can’t wait to share them with you all season long. Check back in two weeks to see my new favorite!
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{pizza dough source}
toppings adapted from:
