If I learned two things from my time in Italy, it was how to appreciate a nice chianti and how to pair the sweet and savory. I became obsessed with everything pear and gorgonzola due to this concept, and it has followed me back to America, and apparently, down south. Over the past year I’ve been playing around with different pizza dough recipes, and I’ve been quite enjoying this one. It comes together is less than 2 hours, and gives you the perfect thin and crispy base for any assortment of pizza toppings. I can’t get enough of it!
How it’s done: This personal pizza uses 1/6th of the pizza dough recipe (weird, I know, but I only had enough dry yeast to make 1/3 the recipe, and then used half of the dough for this pizza…so bear with me here). After you follow those instructions, spread the dough as thin as you can on a pizza tray (the kind with the tiny holes in them make the pizza perfectly crispy throughout). On top add thinly sliced pears, gorgonzola, a teaspoon of olive oil, and some sea salt. Bake until the crust slightly browns (about 10-15 min @ 400˚), and top with fresh basil and freshly grated parmesan cheese (optional).
This is such a delightful dinner. Pear and gorgonzola for the win!