A few weeks ago, Wholesome Husband and I found ourselves hungry and in need of food when we were out shopping. Neither of us had been to a California Pizza Kitchen before so we thought we’d try it out. Ever since the Bleu Apple Turkey Burgers, I have been more adventurous when it comes to fruit on savory dishes. So when we spotted the Caramelized Pear and Gorgonzola Pizza, we knew we had to try it.
It was amazing. I am forever changed.
I knew I had to try to recreate it at home so I was on the hunt for hazelnuts (found at Trader Joe’s!) and Fontina cheese. I couldn’t find that kind of cheese – even at Whole Foods – so I replaced it with gruyere cheese.
The result is heavenly.
Caramelized Pear and Gorgonzola Pizza
Adapted from California Pizza Kitchen
1 pizza dough recipe
6 oz gruyere cheese, shredded
4 oz gorgonzola cheese
1 Bosc pear, cored and thinly sliced (about 1/4-inch thick)
1 Tablespoon butter, divided
2 large shallots, sliced thinly
1/4 cup hazelnuts, chopped
1 Tablespoon extra-virgin olive oil
black pepper, to taste
For the salad and Gorgonzola dressing:
4 cups spring greens, washed and dried
1 Tablespoon seasoned rice wine vinegar
1 Tablespoon olive oil
1 teaspoon honey
2 Tablespoons light sour cream
2 Tablespoons fat free plain Greek yogurt
1/4 cup crumbled gorgonzola cheese
1. Preheat oven to 500 degrees F with pizza stone in oven.
2. Make your dough ahead of time (see recipe)
3. Over medium heat in a small skillet, caramelize the pears in 1/2 Tablespoon melted butter. Remove from skillet.
4. In the same skillet, caramelize the sliced onions in remaining 1/2 Tablespoon butter over medium heat. Set aside.
5. Sprinkle a little bit of cornmeal on a piece of parchment paper big enough for the pizza so the pizza will slide off easily and onto your preheated pizza stone. Place dough on parchment paper and shape your dough. Let it rest for 15 minutes and brush the outside edge of the crust lightly with olive oil.
6. In a jar with a sealable lid, combine all of the ingredients for the dressing, screw on the top, and shake until well incorporated.
7. Top dough with a small drizzle of the gorgonzola dressing, the caramelized onions, and the gruyere cheese. Arrange pear slices on top of cheese, then top with pieces of gorgonzola cheese.
8. Transfer dough to your pizza stone while leaving the parchment paper beneath the dough. Bake at 500 degrees for 10-15 minutes (depending on how well done you like it) on the bottom rack of the oven or until the crust is golden and bubbly. Sprinkle hazelnuts and black pepper on pizza while it is still hot. CPK serves the salad on top of the pizza but you can have it on the side if that works better for you! I like it on the top so you can eat it all in one bite!
Serves 8. (Nutritional info does not include crust – see that post for nutritional info).
Nutrition Notes: Pretty high in fat – but that’s due to all the cheesy deliciousness. Cut down on some of the cheese or butter to reduce the fat. Hazelnuts are a great source of heart healthy fats though as well!
Taste Test: I think this was a better duplication of the pizza at CPK. It was worth the work. Definitely save this recipe for the weekend or when you have more time because it’s a little time consuming but totally worth it!
Random thought of the day:
Be patient towards all that is unsolved in your heart and try to love the questions themselves. -Rainer Maria Rilke