Pear Gorgonzola Pizza Recipe - Allrecipes.com
Pear Gorgonzola Pizza Recipe
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Pear Gorgonzola Pizza
See how to make a delicious pear and cheese pizza with an artisan pizza crust. See more
  • READY IN 30 mins

Pear Gorgonzola Pizza

Recipe by  

"With sweet pear and creamy cheese, this delicious pizza recipe is ready in 30 minutes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    30 mins

Directions

  1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  2. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.
  3. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
  4. Evenly top crust with provolone cheese. Top with pear mixture and Gorgonzola cheese.
  5. Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Top with spinach and reserved 1/2 cup pear slices. To serve, cut into 6 rows by 3 rows.
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Footnotes

  • Using Gorgonzola cheese here will help you cut down on fat, but not on flavor. Gorgonzola has a strong and slightly pungent flavor, so you need only a small amount to make a big flavor impact.
  • Serving a crowd? Cut into small squares, and this pizza can serve 24!
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Reviews More Reviews

Apr 22, 2013

Had this pizza on Easter Day at Ann's house. It was so good. A definite keeper in the recipe box.

 
Apr 03, 2013

This was a huge hit and would make it again. I changed nothing!

 

3 Ratings

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 896 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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