Reviewed: Oct. 7, 2009

Pretty darn tasty. Make sure you let the pears ripen up plenty. I didn't have time so mine were kind of crunchy but still tasted great! I was in search of something "grown up" and this was a great mix of flavors. Also, very easy!!

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Oct. 6, 2009

This was absolutely delicious. I did use homemade pizza crust even though I know it would still be good with the store bought. I did add some caramelized onions which just put it over the top. And of course, I added extra gorgonzola! Thanks Brian for the great recipe.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 12, 2009

Really really easy/great meal. I'm a college student and made it as an appetizer. Awesome!

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Ian

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Reviewed: Aug. 1, 2009

Very very good. I ended up using a red pear, as I had no bosc pears on hand...but the result was fantastic. For the crust, I used the Pizza Dough II recipe and prebaked for ~10 min prior to adding toppings. I highly recommend this recipe.

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aerogirl7

Cooking Level: Expert

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Reviewed: Jul. 2, 2009

Darn this is good and so quick and easy. We prefer thin crust. The Zpizza chain sells similar on flat bread. It's OK, but not as good as this homemade. Be sure to include the walnuts.

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VirginiaGent

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Jun. 8, 2009

I made this recipe as is and it turned out devine! Pears and gorgonzola are a match made in heaven! I think any nuts would be good, but I used hazelnuts. I don't think you can go wrong with this combo.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: May 16, 2009

I cannot say enough good things about this recipe. DEFINITELY one of the best recipes from AR that I've made. I did make a few changes. First of all, as previously mentioned, I baked the pizza crust for 6 minutes before adding the toppings. I also lowered the baking temperature to 400 degrees. Once it had baked for 6 minutes, I removed it from the oven and rubbed some EVOO and 2 cloves of garlic onto the crust. Then I substituted dried chives for fresh, and used pecans instead of walnuts. Once the pizza was removed from the oven, I drizzled the slices lightly with a balsamic reduction. Everyone loved the presentation of this pizza, and thought it was very sophisticated and yummy! Thanks for the recipe!

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mrsherrington

Cooking Level: Intermediate

Home Town: Bay Roberts, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

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Reviewed: Mar. 4, 2009

Made some minor changes to the recipe. I used a large Boboli, brushed it with olive oil and layered as described, added some sauted sweet oninons, and I used Hazelnuts instead of walnuts on the top. Very tasty!

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Tim T

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Mukwonago, Wisconsin, USA

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Reviewed: Feb. 27, 2009

Delicious! I didn't change a thing.

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RAJIVMIRAGE

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Reviewed: Jan. 13, 2009

I had such a craving for this, and it was pure bliss. I added some caramelized onions, used pecans (I never have walnuts), and cooked the pear slices in a little bit of butter.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 8, 2008

This recipe reminds me of an appetizer I had at a fancy and expensive Denver joint. Two things I would tweak is to add carmalized onions and instead of pizza dough, use flat bread.

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Abbey

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Greeley, Colorado, USA

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Reviewed: Oct. 31, 2008

I paired this with the "Bread Machine Pizza Dough" recipe and it came out great! We ate it for dinner, but it would really be perfect as an appetizer at a party.

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KelleeSan

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 22, 2008

I used to order a pizzetta very similar to this at my favorite swanky lounge in Santa Cruz. They recently took it off the menu, so I have been trying to satisfy my cravings for it every once in a while with this recipe. The cheese can get very greasy, so I would recommend putting a very thin layer of flour on the dough before you put the cheese on; it will absorb some of the grease. I've tried using Asian pears, as well as Bartlett, and Green Anjou, and they've all been delicious in this recipe!

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Los Gofres

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

the flavor combos on this pizza were awesome! I made it on a really easy quick yeast crust...delicous!

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barngurl

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 4, 2008

FIRST: I've made this numerous times, and people always ask for the recipe. SECOND: This is a gourmet treat. If you make this expecting "pizza," you will be disappointed. Do not add sauce to this. If you want pizza with sauce and mozzarella, this is not your recipe. WHY I LOVE THIS RECIPE: It is unlike anything you will be served at any one else's home. I normally make it as an appetizer. The ingredients are incredible together -- provolone, pears, gorgonzola. I have found that it tastes better and better the longer it has been sitting out. Fresh from the oven, it's good. Once it cools down and the flavors meld, it's AWESOME. MY TIP: I definitely dice the pears so the flavor is spread across the entire pizza crust, and so it can be more easily eaten with fingers. NOTE: This is very sweet. A little bit goes a long way. I make it, cut into bite-sized pieces and people munch on it through the night at parties. TRY IT!!!

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Montrod

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Reviewed: Mar. 19, 2008

This was great! I've never had pears on a pizza before. I doubled the gorgonzola because I love it and left out the provolone because I didn't have any. Some other reviews suggested it needed some kind of sauce...I brushed olive oil on the crust (a Boboli-style) and put a thin layer of plain yogurt. I thought it was perfect! Thanks for the recipe!

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Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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Reviewed: Feb. 25, 2008

Interesting flavor combination. It would be a great appetizer, but eating as part of a meal...not so much.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

This was a huge hit at my dinner party as an appitizer. The guests I had were very picky but they raved about this and ate it all. I will be making this very often I am sure. I pre-baked the crust beforehand as reccomended.

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kturner120

Living In: Medford, Massachusetts, USA

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Reviewed: Dec. 14, 2007

This is one of my favorite appetizers to make. We have this great restaurant where I live that serves this and this recipe is almost identical. I really like to make my own pizza crust with this. I think it really adds to the flavor.

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