Gorgonzola Pear Pizza

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This Gorgonzola Pear Pizza with homemade made-from-scratch pizza dough pairs pear and gorgonzola flavors beautifully with an added walnut crunch!

Prep Time30

Cook Time20

Resting Time2 30

Course: Appetizer, Main Course

Cuisine: Italian, Mediterranean

Keyword: gorgonzola, pear, pizza

Servings: slices

Calories: 363kcal

Ingredients

Pizza Dough

320 g flour (type '0' or '00' + extra as needed
200 mL lukewarm water (¾ cup + 1 tbsp).
2 g instant dry yeast
1 tbsp. olive oil extra-virgin (+ extra for greasing)
1 tsp. salt

Pizza Topping

1 large onion sliced
1 tsp. brown sugar
2-3 pears sliced into thin wedges
200 g gorgonzola cheese piccante or dolce (or blue cheese, see notes)
handful walnuts
4 tbsp. olive oil extra virgin
2 tbsp. honey
handful fresh rucola rocket or arugula

Instructions

Pizza Dough

Place lukewarm water in a glass bowl and stir in yeast, olive oil and salt.
Sift flour into a large mixing bowl of a stand mixer fitted with the bread hook attachment. Add water, oil, salt, and yeast mixture. Mix with a spatula until well combined.
Set mixer on medium-low and mix until dough ball forms. If the dough is too sticky, add 2-4 tbsp. of flour. Dough should not stick to the side of the bowl. If the dough is too dry, add 1-2 tbsp. of water. Increase speed to medium and mix for 5-7 minutes.
Once kneaded, shape dough into a large ball and place in a bowl lightly greased with olive oil. Cover with a damp teacloth or cling film and allow to rise for 1½ to 3 hours in a warm place.
Once dough has doubled in size, uncover and divide into two equal sized pieces. Shape each into a ball and allow to rest (uncovered) for 20 minutes. In the meantime, prepare your topping and preheat the oven to 200°C (400F).
Place a pizza baking stone (or a large baking sheet if you don't have a pizza stone) in the oven while it's preheating.

Topping

Thinly slice onion, place in a medium non-stick skillet and saute in 2 tbsp. olive oil for 15-20 minutes until caramelized. Add brown sugar half-way through the cooking.
Place each dough ball onto a lightly floured large piece of baking paper. Use your knuckles to carefully shape it into a circle by slowly rotating it (do not overwork the dough). Each pizza base should be around 12-14 inch in diameter.
Transfer baking paper with pizza base onto the pizza stone or baking sheet. Use a pastry brush to brush the base with olive oil.
Place caramelized onions, sliced pears, and crumbled gorgonzola on each pizza and bake for 20-25 minutes until crust is golden brown at the edges.
Bring out of oven and add crushed walnuts, rucola, and drizzle with honey.

Notes

Pizza dough recipe yields 2 medium-sized pizza bases (12-14 inches in diameter, depending on thickness).

The recipe yields enough topping for 2 pizza bases. Each pizza serves 1 person.

If using blue cheese instead of gorgonzola, decrease the amount used, since blue cheese tends to be stronger and sharper compared to the milder gorgonzola.

Nutrition