Pear Gorgonzola and Walnut Mini Pizza

Gourmet

Great flavor combo.


Details

Difficulty

Moderate

Yield

4 to 6 servings

Prep Time

25 minutes

Rise Time

45 to 60 minutes

Bake Time

10 to 15 minutes

Ingredients


  • Dough:
  • 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) package Fleischmann's® RapidRise Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup very warm water (120° to 130°F)
  • 1/4 cup olive oil, extra virgin
  • Vinaigrette:
  • 2 tablespoons diced red onion
  • 1 clove fresh garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil, extra virgin
  • Salt and pepper, to taste
  • Toppings:
  • 1 ripe Bartlett, Bosc OR D'Anjou pear, cored, quartered and thinly sliced lengthwise
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup chopped walnuts

Directions


Combine flour, undissolved yeast, sugar and salt in a mixing bowl.

Add very warm water (120° to 130°F) to flour mixture and mix on low speed of electric mixer for 1 minute.  Add olive oil and mix until thoroughly combined; mix until dough forms a ball and does not stick to sides of bowl.  Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.

Shape the dough into a ball, and trasfer to a lightly oiled bowl; turn once to coat.  Cover loosely and let rest in a warm place until doubled in size; about 45 to 60 minutes. 

Combine vinaigrette ingredients and set aside.

Preheat oven to 400°F.  Punch down the dough and cut into two pieces and spread onto a lightly floured work surface.

Press or roll dough into 8 x 10-inch ovals approximately 1/2-inch thick. Place side by side on a large oiled baking sheet.  (Sprinkle sheet with cornmeal for added texture, if desired.) 

Evenly distribute the toppings leaving a 1/2-inch border around the edges.  Drizzle each pizza with some of the vinaigrette.

Bake for 20 to 25 minutes, or until edges are browned.  (Pizzas can also be baked on a pizza stone or grill.)