Better get into the gym and beef up for all the action coming this Sunday in the Super Bowl. Personally, I'm not into either of the teams but will most likely look forward to watching for the best advertisement.Â Anyway â€“ beefing upâ€¦there's no beef in this post just a delicious vegetarian (if you eat cheese) friendly pizza.
I get so excited when my National Culinary Review comes in the mail.Â The most delicious, unique recipes are offered on select pages from the worlds most talented chefs.Â This January 2013 issue out did itself with party pizza recipes.Â I'm going to try every one.
The first pizza on the menu was yesterdays, Margherita pizza.Â This second recipe is an Onion, Pear and Gorgonzola Pizza.Â The flavors complement each other in such a way, even those who turn their nose up at Gorgi cheese will go for a second slice.
1 10 inch pizza
- 1/2 red onion, sliced
- 1 Bosc pear, sliced
- 6-8 oz pizza dough
- 1 oz walnuts, broken and toasted
- 1 oz Gorgonzola cheese, crumbled
- some parsley, torn in small pieces
- 1 oz honey, steeped with rosemary
Cut across onion slices to get julienne strips about 3/4 cup.Â Caramelize in oiled skillet over low heat. Para and core the pear then cut lengthwise into 1/4 inch slices.
Shape pizza dough into a 8 â€“ 10 inch round pan. Top with onion, pear, walnuts and cheese.
Bake at 500 F for 8 â€“ 10 minutes, rotate after 4 minutes. Sprinkle with parsley, drizzle with honey and cut into 8 slices.
There couldn't possibly be a better appetizer.Â Creative, attractive and delicious.
The recipe is courtesy of the National Onion Association and found on page 50 of The National Culinary Review.
Remember, share your pizza recipe and I'll be sure to include it on the last pizza post this week. Also, come back tomorrow for another unique and satisfying pizza pleaser.