Pear Gorgonzola Pizza

5 from 2 votes

Pear Gorgonzola Pizza is full of flavour and yum! Quick and easy to make using pizza dough or pita bread. Serve with balsamic glaze!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian, Western

Keyword: Pear Gorgonzola Pizza

Servings:

Calories: 486kcal

Roll the dough: add a little flour then use a rolling pin and mat to roll the pizza dough into a round shape. Transfer to the pizza tray.
Add the sauce: use a soup spoon and dollop the basil pesto onto the pizza dough. Flip the spoon and use the back if it to spread the pesto into a thin layer.
Top the pizza: spread gorgonzola pieces and pear slices on top of the basil pesto sauce. Grate parmesan cheese over the top.
Oven Bake: place the pizza into the oven on the middle rack. Cook for 20 mins, then slide pizza off tray for a final 5 to 10 mins (optional).
Serve and enjoy: remove the pizza from the oven when cooked. Place on a timber cutting board. Sprinkle fresh basil leaves over the top. Let sit for 2 mins to allow the gorgonzola to reduce heat and firm slightly. (Note 4 ) Use a pizza wheel to slice and enjoy!

Note 1 - Pizza dough: plenty of options here and you don't have to do the exact same as me. You can use store bought pizza bases, whole wheat pita bread, homemade dough or store bought dough. Store bought ready to go will be the fastest, but pizza dough rolled and shaped has benefits such as base consistency and thickness. (Use your personal preference).
Note 2 - Basil Pesto: I recommend you using a store bought basil pesto dip from the fridge section. This make 'pizza nights' quick and easy. These have better texture and taste than the concentrated pesto sauces in the pasta aisle. I don't recommend using a jarred pesto, I recommend the cold dip version or homemade.
Note 3 - Pear type: I use a variety called Beurre bosc as I like the skin colour of the fruit. You can however, use your favourite type of pear. Thinly slice and keep the pieces long and pear shaped. Remove any core and seeds.
Note 4 - Cutting the pizza: let the pizza cool slightly when removed from the oven. If you try and cut it too soon, the gorgonzola will slip and slide all over the place. Once cooled slightly it becomes a firm layer that is easily sliced.