Tuesday, January 19, 2010

Caramelized onion, pear, and blue cheese pizza

I think I got the inspiration for this flavor combination from California Pizza Kitchen years ago. The onions and the pears are both sweet, but the tangy blue cheese balances it out. I served this pizza with a truly extraordinary salad. In addition to the normal lettuce, tomato, pepper, and cucumber, I added dill, sorrel, kale, and carrot tops from the garden and pear slices that didn't make it onto the pizza. Jon is the onion caramelizer in the household, so I can't give you guidelines on that. Low and slow is my best guess. I'm sure the internet knows how to do it, though, if you need a recipe. In addition to this pizza, we use caramelized onions in wraps with black bean dip and as a topping for veggie burgers. (We made veggie burgers from scratch for the first time a few days ago.) I plan on using the onion-pear-blue cheese trifecta in galettes later this week as well.

Caramelized onion, pear, and blue cheese pizza

1/2 recipe pizza dough made with whole wheat flour in place of half of the white flour
Extra- virgin olive oil for brushing
Caramelized onions
1 pear, thinly sliced
Crumbled blue cheese (we used a mix of Maytag and a local generic blue cheese)
2 tbsp pine nuts
Coarse salt, optional

Preheat oven to 425 with a pizza stone in it. On a floured surface, roll the pizza dough out to a large circle. Brush with olive oil. Arrange caramelized onions, pear slices, blue cheese, and pine nuts on dough. Carefully transfer to hot pizza stone. Bake for 12 minutes or until crust is done. Sprinkle with salt at the table if desired.

1 comment:

anniebananie said...

Boy, Evelyn, sure hope you are still doing your blog, and hope this gets to you. I had this pizza at a restaurant in Miami recently, and fell in culinary love!! Googled it immediately, and found your recipe which, by the way, was the closest to what I enjoyed so much. Thank you!! Can't wait to try it... and can only hope it is as good as yours.
ps: have never followed a blog before - on any topic. How might I get more of these great recipes (if you are still at it)? thank you, Annie W.