Pear Onion Gorgonzola And Walnut Pizza Food

GOURMET PEAR, WALNUT & GORGONZOLA PIZZA

Steps:

• Preheat oven to 450°F.
• Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
• Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
• Divide the mixture between the wraps. Add the cheese and walnuts.
• Bake for 8-10 minutes or until cheese is melted.

PEAR, ONION, GORGONZOLA AND WALNUT PIZZA

Steps:

• Preheat oven to 450° F. Mix some gorgonzola and ranch in a bowl while caramelizing onion pieces in a frying pan.
• Spread Ranch/gorgonzola spread over pizza crust. Cover with mozzarella cheese, pear slices, walnuts, onions and remaining gorgonzola.
• Bake until done, 8-10 minutes.

ONION CONFIT, WALNUT AND GORGONZOLA PIZZA

Steps:

• Heat the oil in a large saute pan. Add the onions, 1/2 teaspoons salt, and a few grinds of black pepper.Saute over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After about 35 minutes, the onions should be a rich golden color and very sweet. Add the garlic, and saute for 5 minutes. Add the wine and deglaze the pan with it. Set the confit aside to cool.
• Preheat the oven to 500*F.
• Roll out the dough and place it on a lightly oiled pizza pan. Brush with olive oil.
• Spread the confit on the dough and sprinkle on the walnuts. Follow with the Gorgonzola cheese, then the mozzarella.
• Bake the pizza for about 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and sage.

CHICKEN, WALNUT, AND GORGONZOLA PIZZA

Steps:

• In a large skillet, sauté onion and mushrooms in heated olive oil until onions are golden brown.
• Add in the chicken and continue cooking 4-5 minutes.
• Remove skillet from heat; spread mixture on the unbaked pizza crust.
• Sprinkle walnuts, sage, and Gorgonzola cheese over the top.
• Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.

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.

CARAMELIZED ONION & GORGONZOLA PIZZA

Steps:

• Melt butter over med. heat.
• Sautee onions until brown and soft 15 minutes, low/medium heat.
• Add brown sugar and cook 10-15 minutes longer.
• Set oven to 425°F.
• Oil pizza sheet.
• Add onions, gorgonzola & any extras.
• Bake 12-15 minutes, or until desired browness.