I'm bringing you back to a John and Elana classic: The Pear and Gorgonzola Pizza. It's unbelievable, but I've never posted the recipe for this particular pizza on our blog.
I have no excuses. It's just mean of me to leave you out of the loop. I apologize. Please forgive me?
To be fair, you could have gotten the recipe from our Top Your Pizza Book. Aaaaand speaking of books, I'm working on a new one. This recipe will be in the new pizza book as well, as it's such a good one it deserves repeating.
So, I'm taking the time to post a few of the photos of this pie that I'm NOT using in the new book and giving you a little preview in the form of this recipe.
And if you needed reasons to make this pizza, here they are:
Sweet. Powerful. Innovative. Who says fruit doesn’t belong on pizza? It does when when you’re craving that sweet-meets-savory flavor combination, which is precisely what this pie is. You’ll dig the candy-like transformation of your oven-crusted pears, particularly when they’re contrasted with some tangy, oozing Gorgonzola. Serve and impress – yourself.
What You Need:
makes 4 personal pizzas
1 recipe pizza dough (find it here)
3 pears (Choose your favorites! I used Bosc - pictured above).
1 cup gorgonzola cheese
Extra Virgin Olive Oil
freshly ground black pepper
fresh rosemary - as much as you like!
What You Do:
Heat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Distribute the sliced pears evenly on the top of the dough
Scatter the gorgonzola cheese on top of the pears.
Drizzle with Extra Virgin Olive Oil, season with salt and freshly ground black pepper and fresh rosemary.
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and serve!