Pizza is one of many great blessings on earth.
It is so customizable and has so much to offer our little taste buds!
As I have written before, Friday nights have always been “pizza night” in my house. For 26 odd years I can’t remember anything different. It started out with me as wee one on the counter, watching my mom roll out her dough and put on various toppings to suit the tastes of my three siblings. Then slowly, over the years (once I finessed the art of dough making), I have taken on pizza night as a challenge, trying to create a new pizza every Friday.
I have entered a recipe competition at school, where contestants must feature USA pears in any fashion, as long as it is the star of the dish. I knew I wanted to take a on savory sweet combination, so pear on pizza it was.
I caramelized some onions, thinly sliced some pears (bosc and anjou) and brie and drizzled it all with a bit of honey. Mmmm…this turned out well. I made it on a whole wheat pizza dough, but I think it would also work well on a flat bread like naan.
Make this for your next dinner or cut it up into little squares for a delicious appetizer.
Caramelized Onion and Pear Pizza:
For the Onions –
2 tbsp extra-virgin olive oil
2 onions, halved, thinly sliced
1/2 tsp kosher salt
Freshly ground pepper to taste
1 tbsp balsamic vinegar
Heat pizza stone (if using) at 425F oven at least 30 minutes.
Heat oil in large skillet on medium heat. Stir in onions, salt and pepper. Cook, stirring often, 5 minutes or until starting to brown. Reduce heat to low. Cook, stirring occasionally, 25 minutes, until golden brown and very tender. Stir in vinegar. Turn heat to medium-low. Cook, stirring often, 5 minutes. Cool to room temperature.
For the pizza
1-1/2 lb (700 g) Pizza dough -[ I use this recipe from Canadian Living, subbing in 1 cup of whole wheat flour for white.]
Extra-virgin olive oil to taste
2 bosc or anjou pear (or a combo), cored, sliced thinly
225 g brie, sliced 1/4-inch thick
For pizza, cut dough into 3 pieces. On floured surface, press 1 piece of dough into 8-inch round. Transferdough to a parchment lined pizza pan or stone . Spread with about 1/3 cup caramelized onions. Brush exposed edges with oil. Put 1/3 of pear slices over onions, arranging like spokes on wheel. Arrange 1/3 of brie slices in between pear spokes.
Bake 20 to 25 minutes, until bottom is crisp, brie is golden and pears are tender. Garnish with chives. Makes 3 small pizzas.
Happy pizza night!
Does your family have a special dish reserved for a certain night of the week?