Pear, Prosciutto, and Gorgonzola Pizza Recipe

Introduction

If you’re a pizza enthusiast looking to elevate your pizza game, the Pear, Prosciutto, and Gorgonzola Pizza might be your new favorite. This delightful creation balances the sweetness of ripe pears with the saltiness of prosciutto and the bold flavor of Gorgonzola cheese. In this article, we’ll guide you through the steps to make this gourmet pizza at home.

A Perfect Marriage of Flavors

The combination of sweet, salty, and creamy in this pizza makes it an instant crowd-pleaser. You’ll find yourself coming back for more, and the best part is, it’s easy to prepare.

Ingredients

For your Pear, Prosciutto, and Gorgonzola Pizza, gather these ingredients:

For the Pizza

• 1 pizza dough (homemade or store-bought)
• 2 ripe pears, thinly sliced
• 4-6 slices of prosciutto
• 1 cup Gorgonzola cheese, crumbled
• 1/4 cup walnuts, roughly chopped
• 2 tablespoons honey
• Fresh arugula (optional, for garnish)
• Olive oil

Preparation

1. Preheat the Oven

Preheat your oven to the highest temperature it can reach (usually around 500°F or 260°C). If you have a pizza stone, place it in the oven while preheating.

2. Roll Out the Pizza Dough

Roll out your pizza dough on a lightly floured surface to your desired thickness. If you’re using a pizza stone, transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal.

3. Add Olive Oil

Drizzle a little olive oil over the pizza dough and spread it evenly with a brush or the back of a spoon.

4. Arrange the Pears

Place the thinly sliced pears evenly over the oiled dough.

5. Prosciutto and Gorgonzola

Drape the slices of prosciutto over the pears, and then distribute the crumbled Gorgonzola cheese and chopped walnuts.

6. Bake to Perfection

Transfer your pizza (or place the pizza stone in the oven) and bake for about 10-12 minutes or until the crust is golden, the cheese is bubbling, and the prosciutto is slightly crispy.

7. Drizzle with Honey

Once your pizza is out of the oven, drizzle it with honey for that perfect sweet touch.

Garnish and Serve

For an extra touch of freshness, you can add a handful of fresh arugula on top of the pizza. The peppery arugula complements the sweetness of the pears and adds a burst of green color.

Conclusion

The Pear, Prosciutto, and Gorgonzola Pizza is a true masterpiece of flavors. Its unique combination of ingredients and contrasting tastes will have your taste buds singing. Whether you’re making it for a special occasion or simply indulging yourself, this pizza is a winner.

FAQs

1. Can I use a different type of pear for this pizza?

Certainly! While ripe Bartlett or Anjou pears work well, you can use your favorite pear variety as long as they’re sweet and ripe.

2. What’s a good substitute for Gorgonzola cheese?

If you prefer a milder cheese, try using blue cheese or even goat cheese. They will offer a similar creamy texture and a tangy flavor.

3. Can I make this pizza vegetarian?

Absolutely. Omit the prosciutto, and you’ll have a delicious pear and Gorgonzola pizza with all the same flavors.

4. Can I use pre-made pizza dough from the store?

Yes, store-bought pizza dough is a convenient option for this recipe. Just follow the package instructions for best results.

5. Any other toppings that go well with this pizza?

Additional toppings like a drizzle of balsamic glaze, caramelized onions, or a sprinkle of fresh thyme can enhance the flavors of this pizza.

Enjoy your homemade Pear, Prosciutto, and Gorgonzola Pizza – a delectable combination of sweet, salty, and creamy that’s sure to impress your friends and family.

Source: reciperunner.com

Yield: 4

French Onion Skillet Gnocchi Recipe

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This French Onion Skillet Gnocchi is the perfect dish for those who love the classic flavors of French onion soup combined with the heartiness of gnocchi. It's an easy, comforting meal that will warm you up on a chilly evening.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 pounds yellow onions (about 2 large or 4 medium)
• 1 small bunch fresh thyme, divided
• 2 tablespoons olive oil, divided
• 2 (16- to 18-ounce packages) fresh, shelf-stable, or frozen potato gnocchi (do not thaw)
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 6 ounces Gruyère cheese
• 1/4 cup dry white wine
• 1 teaspoon balsamic or sherry vinegar

Instructions

1. Halve and thinly slice 2 pounds yellow onions (about 7 cups). Pick the leaves from 1 small bunch fresh thyme sprigs until you have 2 tablespoons.

2. Heat 1 tablespoon of the olive oil in a 12-inch cast iron or other broiler-safe, heavy-bottomed skillet over medium heat until shimmering. Break up 1 (16- to 18-ounce) package potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (​​a sheet pan or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, 3 to 5 minutes. Transfer to a rimmed baking sheet and spread out in a single layer. Repeat with the remaining 1 tablespoon olive oil and 1 package gnocchi and transfer it to the baking sheet.

3. Melt 2 tablespoons unsalted butter in the now-empty skillet over medium heat. Add the onions, half of the thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden -brown, 28 to 30 minutes. Meanwhile, grate 6 ounces Gruyère cheese on the large holes of the box grater (about 1 1/2 cups). Arrange a rack 6 to 8 inches below the broiling element and set the oven to broil.

4. Pour 1/4 cup dry white wine over the caramelized onions. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove the pan from the heat and stir in 1 teaspoon balsamic or sherry vinegar.

5. Return the gnocchi to the skillet and stir until combined. Taste and season with more kosher salt as needed. Spread the mixture out into an even layer. Sprinkle with the cheese.

6. Transfer the pan to the oven and broil until the cheese is melted, bubbly, and browned in spots, 4 to 6 minutes. Garnish with the reserved thyme leaves and several grinds of black pepper.