Pear and Gonzongola Flatbread Pizza

5 Feb

Basically, this is my go-to pizza recipe for girls’ night at my house. Love love love.

Dough Ingredients

  • 3/4 c warm water (let the faucet run on hot for a few seconds first)
  • 1/2 tsp honey
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 1/4 c flour
  • generous 1/4 c whole wheat flour
  • 1 1/4 tsp yeast

Dough Instructions

  • Throw everything in the order in which I’ve listed it into your bread maker. This will make a “small” (1 lb) ball of dough.

Toppings

  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1-2 regularly ripe pears– sliced into thin slivers
  • 4 tbsp gorgonzola (or blue cheese)
  • 1/2 c grated mozzarella cheese
  • Honey

Instructions

  • Preheat oven to 400
  • Once you’ve got your dough ready, roll it out (I use an empty wine bottle to roll it out instead of a rolling pin!) in your shape of choice. I go square every time, since it’s easier to cut after the fact
  • With the back of a spoon, lay the olive oil onto the top of the dough, coating it very lightly. Salt and pepper to taste.
  • Lay your pear slices down. Then toss gorgonzola on. Finally top with mozzarella.
  • Bake for ~10 min or until bubbling and crisp.
  • After you take it out of the oven, drizzle some honey on top before eating for some sweet and savory (gorgonzola and honey) contrast flavors. Try to share with your friends.
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3 Responses to “Pear and Gonzongola Flatbread Pizza”

Trackbacks/Pingbacks

  1. Glorious Veggie Flatbread Pizza « Kitchen Mess - February 6, 2012

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  2. Pizza Night! (Broccoli vs Red Med) « Kitchen Mess - March 10, 2012

    […] Thursday night special… Pizza night! Whipped up the dough from this recipe in the bread maker, but wanted to do something slightly different from the typical pizza varieties […]

  3. Pizza Night! (Broccoli vs Red Med) « Kitchen Mess - March 10, 2012

    […] 10 Mar A Thursday night special… Pizza night! Whipped up the dough from this recipe in the bread maker, but wanted to do something slightly different from the typical pizza varieties […]

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