What’s For Dinner Wednesday: Gorgonzola & Pear Pizza

I love food. I love cooking. I love eating.

 

And, since my day job at Nickelodeon involves editing our weekly food newsletter, I get to do a lot of foodie stuff. I literally get new cookbooks to try in the mail every.single.day. I have HUNDREDS. I also talk to foodie bloggers all over the country… which means I get to see and try tons of delicious recipes.

 

That said, I decided to do a once-a-week “What’s for Dinner” feature. So, every Wednesday (because “What’s for Dinner Wednesday” alliterates so well), I’m going to share with you the recipe I cooked on Tuesday night. I’ll try to remember to make my favorites… and if you have any ideas for me, please feel free to send them to me… I’m always up for trying new things. 

Grilled Pear & Gorgonzola Pizza 

Sounds weird, I know. But it’s delicious. And supereasy. And my husband–who is a meat & potatoes guy– loves it. 

Ingredients
3 1/2 cups flour
1 cup warm water
1/2 packet pizza yeast
2 tsp salt
1 tbsp olive oil
1 very ripe pear, thinly sliced
1 sweet onion
4 oz. fresh mozzerella
2 oz. gorgonzola cheese
1/4 cup chopped hazelnuts 

Instructions 

1. In the morning (say, when you’re waiting for the coffee to brew), dissolve yeast into 1/2 cup warm water. Dissolve salt into a separate 1/2 cup warm water. Put flour into a stand mixer fitted with a dough hook. Add yeast mixture and salt mixture and mix on low for 2 mins until mixture ressembles a loose ball.

 

2. Turn up the speed and mix on high for 5 mins. Dough will be firm and sticky.

 

3. Remove dough from mixer and put into a large ziplock bag. Squeeze the air out. Leave bag on the counter for 4-8 hours.

 

4. Just before dinner, preheat your grill.

 

5. Stretch dough into a round shape (this may take some time as it’s stretchy… )

 

6. Drizzle with olive oil and put oil-side down onto the grill. Let cook over medium heat for 5 minutes or so until the bottom half is golden brown.

 

7. Meanwhile, slice onions. Spray pam into a large skillet and saute onions until they are soft and carmelized.

 

8. Take the pizza crust off of the grill and put onto a cookie sheet cooked side up.

 

9. Spread sliced mozzerella around the crust. Then, layer on sliced pears, carmelized onions, gorgonzola and hazelnuts.

 

10. Move back to the grill. Close the lid and cook for 10 minutes until cheese is melted.

 

12. Slice and serve

 

(Note: For those of you who are wondering how I managed to get my preschoolers to eat gorgonzola and carmelized onions… I didn’t. My son’s pizza had only lunchmeat ham on it. No tomato sauce or cheese. My daughter chose just cheese and sauce. They did, however, happily help with the dough stretching.)

7 Comments

  1. Yum! I'll have to try that. Im a big fan of Gorgonzola. I'm not a Mama but I enjoy reading you blog. Keep up the good work :)
    -Mike

  2. Sounds fabulous to me…but not sure I will make the dough from scratch.

    I am impressed your kids eat this. You are doing that thing–well, I think a lotta things–right!
    patti
    Oh, wow! I just saw your Proverbs scripture post. In the fall, our Ladies of Grace are doing the Beth Moore "Wise Up" Proverbs study.

  3. Yum! Yum! I think Justin would LOVE this…I will have to try it soon =). Do you guys like turkey burgers? I have a great recipe for Mediterranean ones that we love, let me know if you want it!

  4. Erin, I heard through facebook you were writing a book. Congrats! I have a book coming out in February about the food writer M.F.K. Fisher. Good luck with your release and busy life!

  5. That pizza looks delicious and very easy to make. I'm going to have to try the recipe.

    And hey! Congratulations on your book! That's wonderful!

  6. Whoa! That picture looks GOOD and that's saying a lot right now, since I'm stuffed full. Great idea, Erin!

  7. Oh my goodness does this look great!!!! So you have a really cool job! I think that part would be so much fun!

Top