Pumpkin And Pear Pizza Food

PUMPKIN AND PEAR PIZZA

Steps:

• Place the yeast and the sugar in a pitcher and mix with 4 tbs of the water and let the yeast mixture stand in a warm place for 15 minutes until it is frothy.
• Mix both of the flours with the salt and make a well in the center. Add the oil, the yeast mixture, and the remaining water, using a wooden spoon mix to form a dough.
• Turn the dough out on to a floured counter and knead for 4-5 minutes or until smooth.
• Return the dough to the bowl, then cover with an oiled sheet of plastic wrap and let rise for 30 minutes, or until doubled in size.
• Remove the dough from the bowl and knead the dough for two minutes. Using a rolling pin, roll out the dough to form a long oval shape, then place it on an oiled cookie sheet, pushing out the edges until even. The dough should be no more than 1/4 inch thick because it will rise during cooking.
• For topping: place the pumpkin in a roasting pan and drizzle with the olive oil and cook under a preheated broiler for 20 minutes or until soft and golden.
• Top the dough with the pear and the pumpkin, brushing with the oil from the pan. Sprinkle over the Gorgonzola and bake at 400 degrees for 15 minutes or until golden.
• Garnish with rosemary.
• Enjoy!

PEAR AND PUMPKIN PIE

Steps:

• Make poached pears:
• In a 3-quart saucepan combine all poached pear ingredients except pears and boil, stirring, until sugar is dissolved. Peel pears and simmer in wine mixture, covered, turning occasionally, until firm-tender, about 20 minutes. Remove pan from heat and let stand, covered, turning pears occasionally for even color, about 30 minutes. Discard poaching mixture and halve pears lengthwise. Remove stems and with a melon-baller cutter or small knife remove core. Cut pears lengthwise into 3/4-inch-thick slices.
• Roll out dough 1/8 inch thick on a lightly floured surface. Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Cut edge of dough with scissors every 1/2 inch to form curved points and brush edge lightly with egg wash. Chill shell 30 minutes.
• Preheat oven to 375°F.
• Make filling:
• In a large bowl whisk together filling ingredients until combined well.
• Pour filling into shell and bake in middle of oven 35 minutes. Remove pie from oven and arrange pears decoratively on top of filling. Bake pie 15 to 20 minutes more, or until custard is set and pears are tender. Cool pie on a rack and brush pears with jam. Chill pie, covered loosely, at least 4 hours and up to 2 days. Serve pie at room temperature with crème anglaise.