Sunday, October 23, 2011

Gorgonzola and Pear Pizza with Caramelized Onions (12-inch)

This recipe was inspired by a pizza I enjoyed at a Philadelphia bistro many years ago. The bistro is no longer there, but I never forgot the pizza. So recently I decided to recreate the pizza, and the result was very much like what I remembered.

The sweet-savory flavor of the caramelized onion base nicely complements the fresh pear and the creamy, pungent gorgonzola.

Be sure to slice the pear as thinly as possible, overlapping the slices as needed to fit them all on the pizza.


1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 1/2 tablespoons extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
Salt & freshly ground black pepper to taste
1/2 cup shredded mozzarella cheese
1 fresh pear, cored and thinly sliced
1/2 cup crumbled gorgonzola cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, season with salt and pepper, and cook for another 20-25 minutes, stirring occasionally, until the onion is sweet and golden.

Spread the onion evenly over the pizza crust. Sprinkle with the shredded mozzarella. Arrange the pear slices in a single layer on top of the mozzarella. Sprinkle evenly with the gorgonzola.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

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