Northern Italian Pear, Walnut & Gorgonzola Pizza
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2-3 servings 1x
- Category: Pizza
- Cuisine: Italian
Ingredients
Scale
- 1 pizza dough recipe (get our overnight dough recipe)
- 8 oz. fresh mozzarella (if it is packed in water, dry it off very well with a paper towel)
- 4 oz. crumbled gorgonzola (or goat cheese, or gruyere or fontina)
- 1/2 a pear (any will do, but I tend to use softer pears like Bartlett)
- A handful of walnuts
- Olive oil and flour for the dough/pans
Instructions
- Place a pizza stone (if you have one) in the oven and pre-heat to 500 degrees fahrenheit on the convection setting if you have one.
- Dust the dough with flour and press out on a floured surface. Work it with your fists or toss it in the air to stretch it.
- Oil a perforated pizza pan. Spread the dough on the pan.
- Break off chunks of the mozzarella and cover the dough, then add the gorgonzola and arrange the pear.
- Place the perforated pan in the oven on top of the pizza stone and watch it carefully for 5-10 minutes. When the cheese is beginning to melt but the pizza isn’t totally done, bring it out and put the walnuts on top.
- Return to oven another 3-5 minutes until the crust is crispy and the cheese is bubbly and starting to become golden brown in spots. Remove it with a pizza peel and let it sit until it’s cool enough to handle.
- Slice up with a pizza slicer or scissors.
Find it online: https://www.weaversorchard.com/20-pizza-topping-ideas/