Pear Gorgonzola Pizza

Name: Pear Gorgonzola Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters loosely packed baby spinach; 177 milliliters crumbled Gorgonzola cheese; 2 teaspoons olive oil; 1 medium onion, chopped; 1 firm ripe pear, cut in half, cut into 1/4-inch slices; 391 grams Pillsbury® refrigerated artisan pizza crust with whole grain; 170 grams provolone cheese, shredded

Pear Gorgonzol It is an affordable recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up artisan pizza crust, provolone cheese, olive oil, and a few other things to make it today.

Instructions

Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

Frying Pan

Heat 10-inch skillet over medium heat.

Equipment you will use

Frying Pan

Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.

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Onion

Pear

Cooking Oil

Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle.

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Dough

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Frying Pan

Bake about 8 minutes or until light brown.

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Oven

Evenly top crust with provolone cheese. Top with pear mixture and Gorgonzola cheese.

Ingredients you will need

Gorgonzola

Provolone

Crust

Pear

Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Top with spinach and reserved 1/2 cup pear slices. To serve, cut into 6 rows by 3 rows.

Ingredients you will need

Spinach

Cheese

Crust

Pear

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

473milliliters

loosely packed baby spinach 177milliliters

crumbled Gorgonzola cheese 2teaspoons

olive oil 1medium

onion, chopped 1

firm ripe pear, cut in half, cut into 1/4-inch slices 391grams

Pillsbury® refrigerated artisan pizza crust with whole grain 170grams

provolone cheese, shredded

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Antinori Badian a Passignano Chianti Classico Gran Selezione. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 60 dollars per bottle.