Pear Gorgonzola Walnut Pizza

Let's Cook

Ingredients

4 servings
  • ½ cups slice Onion
  • 2 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 1 cup Walnuts
  • 2 cups slice Pear
  • 1 individual Pre-made Pizza Crust, 8-Inch
  • 1 ¼ cups crumble Gorgonzola #1
  • ⅓ cups crumble Gorgonzola #2

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Plastic Wraps

Directions

On stovetop, carmelize onion with olive oil. Add balsamic vinegar and walnuts when onions begin to 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). Place walnuts and onions on crust, then arrange pear slices in a spiral on pizza crust. Top with gorgonzola #1. Bake at 425 degrees for 8-10 minutes. Sprinkle with gorgonzola #2 and serve.

Freezing Directions

On stovetop, caramelize onion with olive oil. Add balsamic vinegar and walnuts when onions begin to 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. Wrap in plastic wrap and divide among freezer bags. Label and freeze.

Serving Day Directions

Bake at 425 degrees for 8-10 minutes. Sprinkle with gorgonzola #2 and serve.

Nutritional Information

Not Available

About This Recipe

Inspired by bold Itailian flavor pairings, this Pear Gorgonzola Walnut Pizza is a little sweet, tangy and nutty in every delicious bite.

Meet The Cook

As a vegetarian living with a meat eating husband and kids that change their mind at every meal, Kristi enjoys creating vegetarian versions of classic family favorites.  She freezer cooks by spreading out the menus over a few days during nap and bedtimes.

Published:

OAMM Cook Kristi

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