Caramelized Pear and Gorgonzola Pizza
Nothing goes together quite like fruit and cheese. Apples and cheddar, grapes and brie, pear and gorgonzola . . . This pizza has been on my mind for years. When W and I started dating, one of our first (non)dates was to a local California Pizza Kitchen where we had their Pear and Gorgonzola Pizza. Over the years, they’ve taken this pizza off of the menu, so we had never returned to another CPK. So last night, during pizza night with the family, we decided to make our own attempt, and believe me when I say, I have no desire to ever go to another CPK again! There’s just no need!
For the pizza:
- 1 recipe pizza dough
- 6 oz gruyere cheese, shredded
- 4 oz gorgonzola dolce
- 1 firm but ripe pear, cored and thinly sliced (about 1/4-inch thick)
- 1 sweet yellow onion, sliced thinly
- a handful of walnuts, chopped
- extra-virgin olive oil
- black pepper
For the salad and Gorgonzola dressing:
- 4 cups spring greens, washed and dried
- 3 Tbsp seasoned rice wine vinegar
- 3 Tbsp olive oil
- 1 Tbsp honey
- 1/4 cup sour cream
- 1/4 cup plain yogurt
- 1/2 cup crumbled gorgonzola cheese
- chopped walnuts (optional)
Preheat oven to 500 degrees F.
Make your dough according to the directions here.
Over medium heat in a small skillet, caramelize the pears in melted butter.
Caramelize the sliced onions in butter over medium heat.
Sprinkle a little bit of cornmeal or flour on a wood cutting board so the pizza will slide off easily and onto your preheated pizza stone. Shape your dough, and let it rest for 15 minutes. Brush lightly with olive oil.
In a jar with a sealable lid, combine all of the ingredients for the dressing, screw on the top, and shake until well incorporated.
Top dough with a small drizzle of the gorgonzola dressing, the caramelized onions, and the gruyere cheese. Arrange pear slices on top of cheese, then top with pieces of gorgonzola cheese.
Bake at 500 degrees for 8 to 10 minutes on the bottom rack of the oven or until the crust is golden and bubbly. Sprinkle walnuts and black pepper on pizza while it is still hot.