Blue Cheese, Walnut, and Pear Pizza Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 17, 2011
Fantastic taste. Everyone wanted the recipe.
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Cooking Level: Intermediate

Home Town: Prince Albert, Saskatchewan, Canada

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Reviewed: Sep. 20, 2012
Wow! This pizza was so delicious! I don't used pre-baked crust, I use the fresh dough from the local supermarket. This pizza turned out very well. The flavor combinations were spot on. I substituted toasted walnuts with candied walnuts because that's what I had. Still amazing. The sauce loses a little bit of flavor once cooked, but you can always add a little more once the pizza is cooked. Mmmmm.
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Cooking Level: Intermediate

Home Town: Yucca Valley, California, USA
Living In: Irvine, California, USA

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Reviewed: Sep. 29, 2012
Too much mustard. I topped the pizza with chopped fresh spinach. Next time I'll use more garlic.
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Reviewed: Feb. 23, 2013
best. pizza. ever. made. it was amazing! and so easy. I really enjoyed making this pizza. I used ww dough i made in the bread machine and substituted feta for blue cheese because its what I had on hand, and threw in a green onion instead of rosemary. But other than that followed the recipe and really enjoyed this pizza.
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Reviewed: Feb. 25, 2013
Ok, rating again because this time I made it with fresh rosemary, cut it into small pieces and served as an appetizer at a friend's birthday party - rave reviews. PLUS - I used the leftover sauce this way: I sauteed some chicken thighs in olive oil (salt and peppered it first). I had 1/2 bunch of swiss chard to use up so I chopped it finely and threw that in while cooking the chicken. When chicken was browned on both sides, I added in the leftover sauce that I didn't use on the pizza. I had two ripe pears to use up so I peeled those, chopped and threw them in too. Cooked until chicken was almost falling apart, maybe 40 mins. Served it over jasmine rice. YUM!
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Photo by lutzflcat
Reviewed: Oct. 23, 2012
We enjoyed this in spite of the fact that the pears I used did not have a ton of flavor. This would make a really nice party appetizer, cut into small wedges. From a presentation point of view, the pear slices looked a little dry when this came out of the oven. Next time I think I'll try heating a little bit of apple jelly and brushing it on the fruit before it goes into the oven. For whatever reason, the crust ended up tough/too chewy...I used a Boboli thin pizza crust. In the future, I think I'll use my own homemade pizza crust. This is very rich, the vinaigrette has a wonderful herb-garlic-blue cheese flavor, and it was dinner last night with a big tossed salad. IMO this is best served warm. Thanks M.J.W. for a new recipe that definitely is "outside the box."
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Mar. 5, 2011
Delicious pizza. Easy to make and all the flavors work amazingly well together. An excellent alternative to a heavier traditional style pizza. Will definitely make this again soon.
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Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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