Am I really about to post a recipe of an apparently very common pizza combination and a salad? Yup, sure am. Because, at times like these, tasty recipes trump any recipe that may seem ordinary. Alas, this is pretty tasty.
It’s so good, in fact, that we made this 4 times last week. Not once, with some leftovers. From scratch, four different times. And I could even have some right now. Seriously, I have nothing more to say. Mm!
Pear and Gorgonzola Pizza with Arugula Date Salad
Of course I know that you can make a perfectly adequate salad! Seriously, I do. I won’t even insult you by writing the salad recipe here, as the title suggests. I will maybe just nudge you to make a salad of arugula, chopped fresh dates, and shavings of the best parmesan with a balsamic vinaigrette (perhaps consisting of balsamic vinegar, olive oil, mustard, honey, lemon juice, salt and pepper). And then maybe suggest that you eat this served directly on your pizza. See! Salad makers, I have such faith in you.
1/2 pizza dough recipe, or store-bought pizza dough
3 onions, sliced thinly
2 tbsp. olive oil
2 pears, sliced thinly (toss in lemon juice to prevent from browning)
4 oz. mozzarella, shredded
1/2 cup crumbled gorgonzola
honey or agave nectar, to drizzle
salt and pepper, to taste
Heat oil in a pan. Add onions, salt them, and sautee, stirring often, over medium heat until browned and caramelized, about 25 minutes. Set aside.
Preheat oven to 450 degrees.
Roll out pizza dough as thin as possible, about 1/8 inch. Transfer to a baking sheet lined with aluminum foil.
Spread cooled onions all over the dough, up to the edges. Evenly sprinkle the mozzarella cheese on top. Layer the pears evenly over the mozzarella cheese. Salt and pepper pears, to taste. Sprinkle the gorgonzola evenly over the pears. Lightly drizzle top of the pizza with agave or honey.
Bake pizza for about 15-20 minutes, until the edges are browned and crisp. Slice and serve with arugula date salad.