Blue Cheese And Pear Pizza Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
• Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
• Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
• Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.

Steps:

• Put the water in a warm bowl and sprinkle the yeast and brown sugar on top. Stir to dissolve and set aside.
• Combine the rye flour, all-purpose flour, salt and olive oil in a mixing bowl and blend well. Add the yeast mixture and blend. Turn the dough out onto a lightly floured board and knead about 10 minutes. The dough should not be sticky. Add a litle more flour if necessary.
• Shape the dough into a ball. Lightly oil the inside of a mixing bowl, place the dough in it and cover closely with a sheet of clear plastic wrap. Let the dough stand in a reasonably warm place until it is doubled in bulk, 45 minutes to an hour. Punch the dough down, shape into a ball and return it to a clean, lightly oiled bowl. Let stand again until doubled in bulk, 30 minutes or so.
• Meanwhile, peel the pears and rub them with the lemon to prevent discoloring. Cut the pears in half lengthwise and remove the cores with a melon-ball cutter. Cut the pear halves into the thinnest possible slices. There should be about six cups.
• Preheat the oven to 500 degrees.
• Punch the dough down and divide it into thirds. Roll out each third into a 10- to 11-inch circle. Sprinkle three pizza tins or baking sheets lightly with cornmeal and place a circle of dough on each.
• Arrange a first layer of pear slices close together in concentric circles on each round, leaving a margin of about one inch from the outer rim of dough. Scatter a third of the grated Gruyere over each. Cover with a slightly smaller portion of pear slices and sprinkle with crumbled blue cheese. Brush the rim of each pizza with melted butter.
• Place the pizzas on a rack in the oven and bake 10 to 12 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Steps:

• Spread soft blue cheese on pear slices and drizzle with honey.

Steps:

• Heat oven to 425ºF.
• Melt butter in medium skillet on medium heat. Add pears; sprinkle with sugar. Cook 2 to 3 min. or until sugar is melted and pears are evenly coated with sugar mixture, stirring occasionally. Remove from heat.
• Place pizza crusts on baking sheet; spread with Alfredo sauce. Sprinkle evenly with half the mozzarella; top with blue cheese, bacon, pears and remaining mozzarella.
• Bake 6 to 8 min. or until topping is golden brown and bubbly.

Steps:

• Preheat broiler. Cut off roots and dark green leaves of leeks. Cut leeks in half lengthwise and wash thoroughly to remove all grit. Slice into 1/4" thick slices. Melt butter in a small saucepan. Add leeks, Italian seasoning, and salt, and cook leeks 6-8 minutes, until tender. Add dry vermouth and cook, stirring constantly, until vermouth has evaporated. Remove from heat.
• Slice pear into 1/4" slices, removing core. Toss with lemon juice. Grill either with a grill pan heated over high heat sprayed with cooking spray, or on a gas grill. Grill 2-3 minutes each side. Remove from heat.
• Spread a thin layer of olive oil on prepared crust. Spread cooked leeks on crust to within 1" of edge. Layer grilled pears on top, and sprinkle blue cheese as the final layer. Place under broiler for 5-6 minutes, until cheese and crust have started to brown. Serve immediately.

Steps:

• Defrost the pizza dough and follow instructions on package for making a 12" pizza crust. Make sure ball is thoroughly defrosted and has had time to rest (about 1/2 hour in a bowl) as it will make the dough more elastic and easier to form into a pizza crust.
• Dust with flour and roll out dough into a circle. Put on a pizza pan and brush whole crust with a layer of olive oil.
• Sprinkle dough with garlic salt and Parmesan cheese.
• In a preheated oven (400°F) put the pizza crust into the oven and let bake for 5 minutes.
• Meanwhile, melt butter and about 1 tablespoon of olive oil in a non-stick skillet on medium heat.
• Slice pear into thin slices. Gently sauté pear slices and walnuts for about 3-5 minutes until the pears begin to caramelize.
• Take crust out of the oven after baking for 5 minutes and sprinkles with mozzarella.
• Arrange pears and walnuts all over the top of the pizza and crumble the entire wedge of blue cheese on top of the pear and walnut mixture.
• Bake for an additional 8-10 minutes or until the cheese melts and the crust is browned.
• Lightly drizzle honey over the whole pizza and serve.
• Garnish with a sprinkle of finely chopped flat leaf parsley (optional).
• ***Added flavor: Fry some bacon until crispy and crumble real bacon bits over the top! My family loves the addition of the bacon.