"A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola." — Brian Golden
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1 (16 ounce) package
refrigerated pizza crust dough
sliced provolone cheese
Bosc pear, thinly sliced
2 1/2 ounces
Gorgonzola cheese, crumbled
chopped fresh chives
This is an AMAZING recipie! It is so easy and very delicious! Here are a few alterations I suggest making however. Stretch the pizza dough to fit a large cookie sheet. Double the amount of provolone cheese because you will need extra to cover the stretched pizza dough. You will also need to double the amount of pears, walnuts and gorgonzola. Stretching the dough makes the crust not as thick and really improves the presentation of the pizza (as well as the taste). Enjoy!
I really thought I would like this more than I did. Bummer.
Very nice blend of flavors- interesting and, dare I say it, adult. Far too many recipes, I think, lack _complexity_ in flavor. They're salty, or sweet, or a combination thereof most people refer to as _savory_. This, really, is none of the above. It has a sort of _depth_ to it. None of the flavors in the mix are _simple_. Pear is not merely sweet, Gorgonzola not merely cheesy, etc. Taken together, this recipe creates a nice warm gestalt... I liked it a lot, and plan to make it again...
My husband (who was very unsure of this unusual pizza) and I loved it! Great sweet/savory combination.
I used cornmeal under the crust (for crunch and to keep it from sticking to the pan) and pre-baked it for 6 minutes. I also rubbed a garlic clove on the crust and brushed it with olive oil before adding the toppings.
Great pizza! :)
I loved this recipe but made a few changes using what I had at hand.I sliced whole wheat pita bread in half and toasted it, then sprayed with olive oil spray and spread dijon mustard on the toasted bread. I than used sliced gouda cheese and topped with sliced pears, added carmelized onions on top as well as gorgonzola cheese and chopped walnuts.Than put in toaster oven at 350 until cheese melted. Yummy!
I served this at a "girl party" and it was well received. I swirled some olive oil over the crust and then doubled the topping ingredients. I agree that baking the crust a bit before adding the toppings is a good idea. The center was a bit soggy.
Excellent blending of flavors. A unique appitizer to serve to company. I used a bit more gorgonzola than listed.
Made it on a rectangular piece of stoneware - cut it into squares, served it at a cocktail party - it was a hit - everyone wanted the recipe. I added carmelized onions and used pecans instead of walnuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Pear and Gorgonzola Cheese Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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