Pear and Gorgonzola with Rosemary Pizza
Roasted Cauliflower, Chickpea and Harissa Pizza
January 18, 2017
Prosciutto and Fig Picnic Pizza
January 18, 2017
Pear and Gorgonzola with Rosemary Pizza
Sweet. Powerful. Innovative. Who says fruit doesn’t belong on pizza? It does when you’re craving that sweet-meets-savory flavor combination, which is precisely what this pie is. You’ll dig the candy-like transformation of your oven-crusted pears, particularly when they’re contrasted with some tangy, melted Gorgonzola. Serve and impress—yourself.
Ingredients
Directions
Heat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Stretch out your dough on a pizza peel dusted with flour. If you’re not using a stone and a peel, line a baking sheet with parchment paper and drizzle it with Colavita Olive Oil. Stretch your dough directly onto the prepared baking sheet.
Distribute the sliced pears evenly on the top of the dough.
Scatter the Gorgonzola cheese on top of the pears.
Drizzle with Colavita Extra Virgin Olive Oil, season with salt, freshly ground black pepper and fresh rosemary.
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and drizzle with maple syrup.
Notes:
Pair with Mountain Ale from The Shed Brewery
Featured Cheese: Bayley Hazen Blue Cheese from The Cellars at Jasper Hill Farm
Shop this recipe
Ingredients
Directions
Heat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.
Stretch out your dough on a pizza peel dusted with flour. If you’re not using a stone and a peel, line a baking sheet with parchment paper and drizzle it with Colavita Olive Oil. Stretch your dough directly onto the prepared baking sheet.
Distribute the sliced pears evenly on the top of the dough.
Scatter the Gorgonzola cheese on top of the pears.
Drizzle with Colavita Extra Virgin Olive Oil, season with salt, freshly ground black pepper and fresh rosemary.
Slide your pizza onto the stone in the oven and bake for 8-10 minutes.
Remove from the oven and drizzle with maple syrup.
Notes:
Pair with Mountain Ale from The Shed Brewery
Featured Cheese: Bayley Hazen Blue Cheese from The Cellars at Jasper Hill Farm