Yesterday was also our first Friday of Lent, so of course we went with a meat-less pizza. I've always loved California Pizza Kitchen's Pear & Gorgonzola pizza. I don't eat there often, but when I do, I can't wait to get the crisp, sweet, and creamy pizza. I was able to find an easy recipe for it on chron.com.
I was a little worried that Mike wouldn't like it because of it's unique flavors, but he loved it…and so did I!
Pear & Gorgonzola Pizza
(adapted from Chron.com)
INGREDIENTS:
Your favorite crust (I used another 'just add water' mix)
1 ounce Fontina cheese, grated
1/2 cup plus 1/3 cup grated mozzarella cheese
1/4 cup Caramelized Onion (recipe follows)
1/4 cup Caramelized Pear (recipe follows)
2 tablespoons Gorgonzola cheese, divided
1 tablespoon chopped hazelnuts (I actually used walnuts instead, because I already had them)
4 cups mixed greens
1 ounce ranch dressing
DIRECTIONS:
Preheat oven to 450 degrees (or whatever temperature your dough requires.) Brush oil over entire top surface of dough, including rim. Bake in oven for 5 minutes.
Sprinkle Fontina cheese over the dough to within 1/2 inch of the outer edge. Layer 1/2 cup mozzarella over the Fontina. Layer Caramelized Onion over mozzarella. Layer Caramelized Pear over onions in the shape of a pinwheel with the skins facing the same direction. Add remaining 1/3 cup mozzarella over pears. Top with 1 tablespoon crumbled Gorgonzola and hazelnuts. Bake 8 minutes on pizza stone or pan.
In a large bowl, combine greens, remaining 1 tablespoon Gorgonzola and dressing, and toss to coat. Put salad on top of pizza and serve.
Caramelized Onion
Melt 2 tablespoons butter in a nonstick sauté pan over high heat. Add 1 yellow onion, sliced, and 1 teaspoon salt. Cook about 15 minutes, tossing as needed to prevent scorching. Onion should be limp and slightly browned. Transfer to a paper-lined plate to drain and cool.
Caramelized Pear
Remove stems and bruises from 1 pear. Cut pear in half lengthwise and then in 1/8-inch-thick slices. Separate pieces and gently remove seeds. Melt 2 tablespoons butter in nonstick sauté pan over medium heat. Add pear slices, tossing and stirring to completely coat with butter. Cook about 6 minutes until pear becomes limp and translucent. Do not brown. Transfer to a plate in a single layer and chill.
Enjoy!
1 ounce Fontina cheese, grated
1/2 cup plus 1/3 cup grated mozzarella cheese
1/4 cup Caramelized Onion (recipe follows)
1/4 cup Caramelized Pear (recipe follows)
2 tablespoons Gorgonzola cheese, divided
1 tablespoon chopped hazelnuts (I actually used walnuts instead, because I already had them)
4 cups mixed greens
1 ounce ranch dressing
DIRECTIONS:
Preheat oven to 450 degrees (or whatever temperature your dough requires.) Brush oil over entire top surface of dough, including rim. Bake in oven for 5 minutes.
Sprinkle Fontina cheese over the dough to within 1/2 inch of the outer edge. Layer 1/2 cup mozzarella over the Fontina. Layer Caramelized Onion over mozzarella. Layer Caramelized Pear over onions in the shape of a pinwheel with the skins facing the same direction. Add remaining 1/3 cup mozzarella over pears. Top with 1 tablespoon crumbled Gorgonzola and hazelnuts. Bake 8 minutes on pizza stone or pan.
In a large bowl, combine greens, remaining 1 tablespoon Gorgonzola and dressing, and toss to coat. Put salad on top of pizza and serve.
Caramelized Onion
Melt 2 tablespoons butter in a nonstick sauté pan over high heat. Add 1 yellow onion, sliced, and 1 teaspoon salt. Cook about 15 minutes, tossing as needed to prevent scorching. Onion should be limp and slightly browned. Transfer to a paper-lined plate to drain and cool.
Caramelized Pear
Remove stems and bruises from 1 pear. Cut pear in half lengthwise and then in 1/8-inch-thick slices. Separate pieces and gently remove seeds. Melt 2 tablespoons butter in nonstick sauté pan over medium heat. Add pear slices, tossing and stirring to completely coat with butter. Cook about 6 minutes until pear becomes limp and translucent. Do not brown. Transfer to a plate in a single layer and chill.
Enjoy!
pups & kisses,
Tiffany
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