Pear and Gorgonzola Pizza: A Sweet and Savory Delight
This pear and gorgonzola pizza recipe is a symphony of flavors and textures. The sweetness of the pears perfectly complements the pungent, creamy gorgonzola, while a drizzle of balsamic glaze adds a tangy finish. This gourmet pizza is surprisingly easy to make at home, making it a perfect choice for a weeknight dinner or a sophisticated appetizer for a gathering.
## Why This Pizza Works
The combination of pear and gorgonzola might sound unusual, but it’s a classic pairing for a reason. The sweetness of the ripe pear balances the sharpness of the gorgonzola, creating a harmonious blend of flavors. The addition of a crisp, slightly charred crust, some toasted walnuts for crunch, and a balsamic glaze for acidity elevates this pizza to a whole new level. It’s a sophisticated and delicious alternative to traditional pizza toppings.
## Ingredients You’ll Need
* **Pizza Dough:** You can use store-bought pizza dough (fresh or frozen, thawed) or make your own. A thin-crust dough works best for this recipe, but a thicker crust will also be delicious. If using store-bought, aim for about 1 pound of dough.
* **Pears:** Choose ripe but firm pears, such as Bartlett, Anjou, or Bosc. The pears should be sweet and slightly juicy, but not mushy.
* **Gorgonzola Cheese:** Use good-quality gorgonzola cheese. There are two main types of gorgonzola: dolce (sweet) and piccante (spicy). Gorgonzola dolce is milder and creamier, making it a great choice for this pizza. Gorgonzola piccante has a stronger, more pungent flavor, which can also be delicious if you enjoy a bolder taste. Crumble the cheese before using.
* **Mozzarella Cheese:** While gorgonzola is the star, a layer of mozzarella provides a melted, cheesy base. Use fresh mozzarella, if possible, for the best flavor and texture. Shredded mozzarella also works well.
* **Olive Oil:** Use a good-quality extra virgin olive oil for brushing the crust and drizzling over the finished pizza.
* **Balsamic Glaze:** Balsamic glaze (also known as balsamic reduction) adds a touch of sweetness and acidity that balances the richness of the gorgonzola and pears. You can buy balsamic glaze pre-made or easily make your own by simmering balsamic vinegar until it thickens.
* **Walnuts (Optional):** Toasted walnuts add a delightful crunch and nutty flavor to the pizza. Toast them lightly in a dry pan or oven before adding them to the pizza.
* **Fresh Rosemary (Optional):** A sprinkle of fresh rosemary adds a fragrant, earthy note that complements the other flavors. Use it sparingly, as its flavor can be quite strong.
* **Salt and Black Pepper:** To taste.
* **All-purpose Flour:** For dusting the work surface.
## Equipment
* **Pizza Stone or Baking Sheet:** A pizza stone will help create a crispy crust, but a baking sheet will also work. If using a baking sheet, preheat it in the oven.
* **Pizza Peel (Optional):** A pizza peel makes it easier to transfer the pizza to and from the oven, especially when using a pizza stone.
* **Rolling Pin:** For rolling out the pizza dough.
* **Pastry Brush:** For brushing the crust with olive oil.
* **Oven:** Preheat to a high temperature (450-500°F or 232-260°C) for best results.
* **Parchment Paper (Optional):** For easier transfer and cleanup, especially if not using a pizza peel.
## Step-by-Step Instructions
Here’s how to make this delicious pear and gorgonzola pizza:
**1. Prepare the Dough:**
* If using store-bought pizza dough, let it come to room temperature for about 30 minutes to make it easier to roll out. If using frozen dough, thaw it completely before use.
* Lightly flour a clean work surface.
* Roll out the pizza dough to your desired thickness and shape. For a thin-crust pizza, aim for about 1/8-inch thickness. For a thicker crust, roll it out a bit thicker.
* If using a pizza stone, shape the dough on a lightly floured pizza peel. If using a baking sheet, you can roll out the dough directly on the sheet or on a piece of parchment paper for easier transfer.
**2. Prepare the Toppings:**
* Wash, core, and thinly slice the pears. You can peel the pears if you prefer, but leaving the skin on adds texture and color.
* Crumble the gorgonzola cheese.
* If using walnuts, toast them lightly in a dry pan over medium heat for a few minutes, until fragrant and lightly browned. Watch them carefully to prevent burning. Roughly chop the toasted walnuts.
* If using fresh rosemary, chop it finely.
**3. Assemble the Pizza:**
* Brush the pizza dough lightly with olive oil. This will help prevent the crust from becoming soggy.
* Sprinkle a thin layer of mozzarella cheese over the dough.
* Arrange the sliced pears evenly over the mozzarella.
* Scatter the crumbled gorgonzola cheese over the pears.
* Season with a pinch of salt and black pepper to taste.
* If using, sprinkle the toasted walnuts and fresh rosemary over the pizza.
**4. Bake the Pizza:**
* Preheat your oven to 450-500°F (232-260°C). If using a pizza stone, place it in the oven while it preheats.
* Carefully transfer the pizza to the preheated pizza stone or baking sheet. If using a pizza peel, slide the pizza onto the stone with a quick, smooth motion. If using parchment paper, simply place the parchment paper with the pizza on the baking sheet.
* Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on the pizza, as baking times may vary depending on your oven.
**5. Finish and Serve:**
* Remove the pizza from the oven and let it cool for a few minutes before slicing.
* Drizzle the pizza with balsamic glaze.
* Slice the pizza and serve immediately. Enjoy!
## Tips for the Best Pear and Gorgonzola Pizza
* **Use High-Quality Ingredients:** The quality of your ingredients will make a big difference in the final flavor of the pizza. Choose ripe, flavorful pears, good-quality gorgonzola cheese, and extra virgin olive oil.
* **Don’t Overload the Pizza:** Too many toppings can make the crust soggy and difficult to cook evenly. Stick to a moderate amount of each topping.
* **Preheat the Pizza Stone (If Using):** A preheated pizza stone will help create a crispy, evenly cooked crust. Preheat the stone for at least 30 minutes before baking the pizza.
* **Use a Hot Oven:** A high oven temperature is essential for creating a crispy crust and melting the cheese properly. Preheat your oven to 450-500°F (232-260°C).
* **Watch the Baking Time:** Keep an eye on the pizza while it’s baking, as baking times may vary depending on your oven. The pizza is done when the crust is golden brown and the cheese is melted and bubbly.
* **Let the Pizza Cool Slightly Before Slicing:** Letting the pizza cool for a few minutes before slicing will make it easier to cut and prevent the toppings from sliding off.
* **Make Your Own Balsamic Glaze:** Homemade balsamic glaze is easy to make and tastes much better than store-bought versions. Simply simmer balsamic vinegar in a saucepan over low heat until it thickens to a syrupy consistency.
* **Experiment with Different Toppings:** Feel free to experiment with different toppings to customize the pizza to your liking. Some other delicious additions include prosciutto, figs, caramelized onions, and arugula.
## Variations and Additions
* **Prosciutto:** Add thinly sliced prosciutto to the pizza for a salty, savory element.
* **Figs:** Replace the pears with sliced fresh figs for a different sweet and fruity flavor.
* **Caramelized Onions:** Add caramelized onions for a sweet and savory depth of flavor.
* **Arugula:** Top the finished pizza with fresh arugula for a peppery bite and a pop of color.
* **Honey:** Drizzle a bit of honey over the pizza instead of balsamic glaze for a different kind of sweetness.
* **Different Cheeses:** Experiment with different cheeses, such as goat cheese, fontina, or taleggio.
* **Spicy Kick:** Add a pinch of red pepper flakes to the pizza for a spicy kick.
## Serving Suggestions
* Serve the pizza as a main course for a casual dinner.
* Cut the pizza into smaller slices and serve it as an appetizer for a party or gathering.
* Pair the pizza with a light salad and a glass of white wine or sparkling cider.
* Serve the pizza with a side of balsamic-glazed vegetables.
## Making Ahead and Storing
* **Make Ahead:** You can prepare the pizza dough and toppings ahead of time. Store the dough in the refrigerator for up to 24 hours. Slice the pears and crumble the gorgonzola cheese and store them separately in the refrigerator. Toast the walnuts and store them in an airtight container at room temperature.
* **Storing:** Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
## Nutritional Information (Approximate)
Nutritional information will vary depending on the specific ingredients used and the size of the pizza slices. However, a typical slice of pear and gorgonzola pizza may contain:
* Calories: 300-400
* Fat: 15-25 grams
* Saturated Fat: 8-12 grams
* Cholesterol: 30-50 mg
* Sodium: 400-600 mg
* Carbohydrates: 30-40 grams
* Fiber: 2-4 grams
* Sugar: 10-15 grams
* Protein: 10-15 grams
## Pear and Gorgonzola Pizza Recipe Card
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 10-15 minutes
**Ingredients:**
* 1 pound pizza dough, store-bought or homemade
* 2 ripe pears, such as Bartlett, Anjou, or Bosc, thinly sliced
* 4 ounces gorgonzola cheese, crumbled
* 4 ounces mozzarella cheese, shredded or fresh, thinly sliced
* 2 tablespoons olive oil, extra virgin
* 2 tablespoons balsamic glaze
* 1/4 cup walnuts, toasted and chopped (optional)
* 1 tablespoon fresh rosemary, chopped (optional)
* Salt and black pepper, to taste
* All-purpose flour, for dusting
**Instructions:**
1. Preheat oven to 450-500°F (232-260°C). Place a pizza stone in the oven if using.
2. Lightly flour a clean work surface.
3. Roll out the pizza dough to your desired thickness and shape.
4. Brush the dough lightly with olive oil.
5. Sprinkle a thin layer of mozzarella cheese over the dough.
6. Arrange the sliced pears evenly over the mozzarella.
7. Scatter the crumbled gorgonzola cheese over the pears.
8. Season with salt and pepper to taste.
9. If using, sprinkle the toasted walnuts and fresh rosemary over the pizza.
10. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
11. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
12. Remove the pizza from the oven and let it cool for a few minutes before slicing.
13. Drizzle the pizza with balsamic glaze.
14. Slice and serve immediately. Enjoy!
## Conclusion
This pear and gorgonzola pizza is a delightful combination of sweet and savory flavors that is sure to impress. With its easy preparation and gourmet taste, it’s a perfect dish for any occasion. So, gather your ingredients, fire up your oven, and enjoy this delicious homemade pizza!
## FAQs
**Q: Can I use a different type of cheese?**
A: Yes, you can experiment with other cheeses such as goat cheese, fontina, or taleggio. Just make sure the cheese you choose complements the sweetness of the pears.
**Q: Can I make this pizza without a pizza stone?**
A: Yes, you can use a baking sheet instead of a pizza stone. Preheat the baking sheet in the oven for the best results.
**Q: Can I freeze the pizza dough?**
A: Yes, you can freeze pizza dough. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it completely before using.
**Q: How do I make balsamic glaze?**
A: To make balsamic glaze, simply simmer balsamic vinegar in a saucepan over low heat until it thickens to a syrupy consistency. This usually takes about 15-20 minutes.
**Q: What kind of pears are best for this pizza?**
A: Ripe but firm pears, such as Bartlett, Anjou, or Bosc, are best for this recipe. The pears should be sweet and slightly juicy, but not mushy.