Pear And Gorgonzola Salad Pizza Food

PEAR & GORGONZOLA SALAD

Steps:

• Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
• To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small mixing bowl. Whisk ingredients together until well combined. Add a squeeze of lemon juice, if desired and salt and pepper to taste.
• Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
• Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached. Serve immediately.

PEAR AND GORGONZOLA SALAD PIZZA

Steps:

• Brush pizza crust with olive oil. Arrange pear slices in single layer over crust. Sprinkle with 1 cup gorgonzola cheese and the walnuts. Top with mozzarella cheese. Bake at 350 for 10 to 12 minutes or until cheeses are melted. Mix salad greens, 1/2 cup gorgonzola cheese and the vinaigrette in a bowl and toss to mix well. Sprinkle over the pizza. Cut into wedges to serve. Serves 8 Big Taste of Little Rock

PEAR AND GORGONZOLA CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place pizza crust dough on a medium baking sheet.
• Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned.
• Remove from heat.
• Top with chives and slice to serve.

PEAR, PROSCIUTTO AND GORGONZOLA PIZZA

Steps:

• Preheat the oven to gas 7, 220°c, fan 200°c. Line 2 baking trays with nonstick baking paper.
• Put the pizza base mix in a large bowl and add 175ml warm water and 1tbsp of the olive oil. Mix to a dough, then knead on a lightly floured surface for 5-10 mins until smooth and springy. Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place for 45mins or until doubled in size. Divide the dough in half and roll each half to an oval measuring roughly 30x25cm.
• Mix the creme fraiche and parmesan with a little black pepper, then divide between the bases. Top with the prosciutto, pears, and gorgonzola, then drizzle with the remaining oil. Bake in the oven for 15-20 mins until golden and the cheese has melted. Serve immediately with the balsamic glaze drizzled over.

PEAR AND GORGONZOLA CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
• Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.