It’s no secret that I love pizza. Once upon a time, I was a cheese-only pizza girl. On the rare occasion I’d add sausage or extra cheese if I was feeling particularly adventurous, but topping such as pineapple? Ham? Pesto? Fruit? No way. Then, as I grew older, I found myself craving different types of toppings for my pizza. Dare I say it, but I was slowly evolving into a foodie.
This pizza is inspired by the dish that I would label as my landmark meal for my transition into a foodie. Having pears on pizza is something I would have never liked before, but I tell you it’s life changing. The pears become soft and sweet after cooking, the blue cheese is salty, and the pecans add crunch. And do not skip the arugula salad on top- it cuts through all the rich toppings and adds a nice depth to the flavor profile (look at me and my fancy food talk now!)
For the Crust:
1 package active yeast
1/2 cup water, at 110°F
1/4 teaspoon granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
For the Pizza
1/2 red onion, thinly sliced
1 pear, thinly sliced
1/3-1/2 cup blue cheese crumbles
Handful of arugula
Vinaigrette (such as Raspberry or Balsamic)
1/4-1/2 cup toasted pecan halves
For the Crust:
Preheat oven to 475°F.
In in small bowl, dissolve yeast in warm water, stirring in granulated sugar. Let sit about 10 minutes, until foamy. In a large bowl, combine flour and salt. Pour dissolved yeast mixture over flour. Stir together with a wooden spoon until a soft dough forms.
On a lightly floured surface, knead dough for about 10 minutes. Let sit in a warm place and rise for at least 1 hour until doubled in size.
For the Pizza:
In a small pan over medium heat, cook red onion in a little olive oil (about 1/2 tablespoon) for 15-20 minutes, until slightly caramelized. Set aside and let cool slightly.
Prepare your pizza stone or baking sheet. Roll dough out to desired consistency. Brush crust with olive oil. Season lightly with salt and pepper. Spread pears in a single layer across pizza. Brush with lightly with olive oil. Spread onions and sprinkle blue cheese crumbles on top of pears. Bake for 15-20 minutes, until crust is golden brown and pears are cooked through. Meanwhile, toss arugula with vinaigrette (About 1-2 tablespoons). Remove pizza from oven an top with arugula salad and toasted pecans. Cut into slices and serve.