This time of year, I love rustic meals. Greg and I count this pizza recipe as one of our favorites. Fruit and cheese are a perfect combination—the creamy Gorgonzola melts around the warmed slices of pear, topped with crunchy hazelnuts and a light, crisp salad of peppery arugula. It may sound like an unusual mix of ingredients to some of you, but trust me; this is worth the effort and surprisingly satisfying!

Ingredients:

  • 1 package of pizza dough—about 1/2 lb. (carried at Trader Joe’s and Whole Foods Markets)
  • 1 medium sweet yellow onion, sliced thinly
  • 2 tablespoons butter
  • 4 oz. Fontina cheese
  • 4 oz. Mozzarella cheese
  • 4 oz. Gorgonzola cheese
  • 1 large firm but ripe pear, cored and thinly sliced in even 1/4-inch slices
  • A handful of toasted chopped hazelnuts (You could use walnuts as well.)
  • Extra virgin olive oil
  • 4 cups of fresh arugula or baby greens
  • Creamy ranch salad dressing

Directions:

  1. Pre-heat the oven to 450 degrees F.
  2. Begin by assembling your ingredients. Caramelize the onion slices in melted butter over low heat until they have completely released their sugars and are just beginning to turn a light caramel color. This takes a bit of time; you don’t want to burn them!
  3. Dust the surface of your baking sheet with cornmeal or flour and roll out the dough to whatever shape pleases you—approximately 1/4-inch to 1/2-inch thickness. (Today, I fancied a more rustic rectangular shape. . . but round or even free-formed is good too!) Let it rest for 10 – 15 minutes if it won’t cooperate (stay rolled out) for you. Then try again.
  4. Sprinkle a layer of the grated fontina and mozzarella cheeses over the dough. Then, distribute the caramelized onions evenly over the cheeses. Arrange the thinly sliced pears in an orderly design on top the onion and cheeses. Finally, scatter the gorgonzola and toasted hazelnuts evenly over the entire pizza. Finish the preparation with a light drizzle of olive oil before baking.
  5. Bake for approximately 10 minutes on the bottom rack and then transfer to the top rack until the cheese melts and begins to turn light golden brown.
  6. While the pizza is cooking, prepare a light dressing that you will drizzle on top of the salad greens, which will garnish the center of the warm pizza.