Pear Gorgonzola Walnut Pizza
When I was in college, we had a typical nice Italian restaurant in town, called Trattoria. It was one of those that people took dates to when they were trying to be impressive and others visited for special occasions. I had a few friends who worked at Trattoria, so I was lucky enough to go a few times just for kicks. For dessert one day (they changed their desserts regularly as I recall), the special was Pear-Gorgonzola-Walnut skillet dish. It was absolutely divine. That’s been probably well over 10 years and I still remember the taste and how surprised I was to see such a savory cheese in a dessert. I mean, I grew up in the south where cheddar on apple pie is somewhat common, but this was so different. I adored it. So, I thought I’d recreate it…on a pizza.
Vegetarian Gorgonzola Pear Pizza
Kristi @ onceamonthmeals.com
- 1 12-inch pizza crust
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 0.5 cups onion, sweet, sliced into rings
- 1 cups walnuts
- 2 cups pears, sliced lengthwise into about 16 slices per pear
- 4 ounces gorgonzola, crumbled #1
- 1 ounces gorgonzola, crumbled #2 (optional)
Preheat oven to 425. Par-bake crust, if necessary. Meanwhile, on stovetop, carmelize onion with olive oil. Add balsamic and walnuts When onions begin brown. Continue to toast walnuts for about 5 minutes. Add pear slices and turn heat down to medium-low. Cover and cook about 5 minutes, or until pears reach desired tenderness. Allow mixture to cool a few minutes (until you can comfortably handle the pear slices. Arrange pear slices in a spiral on pizza crust. Top with gorgonzola #1. Continue to freezing directions now if freezing. If serving, bake at 425 for 8-10 minutes. Sprinkle with gorgonzola #2 (if desired) and serve.
Wrap in plastic wrap and divide among freezer bags. Thaw. Bake at 425 for 8-10 minutes. Sprinkle with gorgonzola #2 (if desired) and serve.
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