Wednesday, January 06, 2010
Rustic Pear Gorgonzola Pizza
I make this pizza about three times a month. It's easy, and everyone loves it. If you have never grown rosemary, it is simple to grow in most climates. It even remains green throughout winter, so you can harvest year-round. Rosemary can be bought in grocery stores, but it is far more economical to grow your own. For this pizza, you can use a pre-made crust like Boboli, but I prefer to make my own. It is less salty and makes a bigger pizza.
Fresh rosemary, chopped
1 Bosc pear, sliced
1 yellow onion, sliced thin and carmelized
1 tub of crumbled Gorgonzola cheese
one pizza crust
Brush crust with a little olive oil and sprinkle with rosemary. Cover with three-fourths of the gorgonzola cheese. Add pear slices and onions, and then top with remaining cheese. Sprinkle with balsamic vinegar.
Bake at 350 degrees until topping is hot and crust is browned, about 15 minutes or so.