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Pear and Gorgonzola Pizza

Pear and Gorgonzola Pizza

This recipe sounds unusual but it tastes great–match it up with a wine that doesn’t always get the attention it deserves: Cline Viognier from California is a rich and flavorful white with layers of pineapple, peach and apricot on the palate.

1 (16 oz) package refrigerated pizza
crust dough
4 oz sliced provolone cheese
1 Bosc pear, thinly sliced
2 oz chopped walnuts
2 1/2 oz Gorgonzola cheese, crumbled
2 tbsp chopped fresh chives

1. Preheat oven to 450 degrees F.
2. 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
3. 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.

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