Pear Pizza

From The Culinary Couple

For the Pizza Crust (makes 2 pizza crusts)

  • 1 tsp instant or active dry yeast
  • 1 1/2 cups warm water
  • 4 cups all-purpose flour
  • 1 tsp kosher salt
  • 1/3 cup olive oil
  1. Sprinkle yeast over 1 1/2 cups warm water. Let stand for a few minutes.
  2. In a mixer fitted with a paddle attachment, combine flour and salt. With mixer running on low speed, drizzle in olive oil until combined. Add yeast/water mixture and mix until combined, and the dough comes together in a sticky mass.
  3. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set aside for 1-2 hours.
  4. Take half of the pizza dough (store the other half in the refrigerator for up to 4 days) and form it into a nice, tight ball. Roll with a rolling pin, or toss it around and pull and stretch it. When the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little more olive oil onto the dough and spread with your fingers. Sprinkle a little bit of salt on top.

(adapted from The Pioneer Woman)

For the Pizza (makes 1 pizza)

  • 1 red onion, sliced thin
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2 Bartlett pears, sliced thin
  • 4 slices provolone cheese
  • 1/2 cup Gorgonzola cheese
  • 1/2 cup chopped walnuts
  1. Preheat the oven to 375°F.
  2. To caramelize onions: Add olive oil and butter to a sauté pan over medium heat. Add onions and cook for at least 30 minutes, stirring occasionally, until onions are deep brown in color and fragrant.
  3. To build pizza: Start with provolone cheese, followed by onions and pears, and sprinkle Gorgonzola cheese and walnuts on top.
  4. Bake for 15-17 minutes, or until crust is golden brown and toppings are bubbly.
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