Pear, Cremini And Gorgonzola Pizza With Arugula
- 3 cups all purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon honey
- 1/4 ounce dry yeast packet of
- 1 tablespoon extra-virgin olive oil
- 1 cup warm water divided into 1/4 cup and 3/4 cup
- 4 tablespoons extra-virgin olive oil
- garlic salt
- 4 cremini mushrooms sliced thin
- 2 bartlett pears ripe, cored and sliced thin, about 1/8 of an inch
- 1 small yellow onion julienned into very thin slices
- 4 ounces crumbled gorgonzola cheese package of
- 8 ounces shredded mozzarella cheese package of finely
- 4 ounces walnuts chopped
- 5 ounces baby arugula package of
- balsamic glaze
- Making the dough:
- Get 1/4 cup of warm water from the tap. Dissolve the yeast and teaspoon of honey in the water. Be sure the water is not boiling hot or it will kill the yeast. Set it aside to bloom. It should get nice and frothy and smell like bread.
- In a large mixing bowl combine the 3 cups of all-purpose flour, teaspoon of salt, tablespoon of olive oil and 3/4 cup of warm water. Dump in the yeast mixture and stir to combine into a soft slightly sticky dough.
- Turn out onto a lightly floured surface and knead the dough about 3-5 minutes. Then place the dough back in the bowl, cover with a dish towel and let it rise for 30 minutes. Don't clean your surface. You'll need it again.
- Punch down the risen dough and knead it just a few more times to get the air out. Return it to the bowl, cover it with the towel and let it rise for another 30 minutes.
- Punch down the dough and divide into 4 balls. Each one makes an 8-inch round pizza. Dough balls can be made a day or two ahead, wrapped loosely in plastic wrap and kept in the refrigerator. Let them get to room temp before using.
- Making the pizzas:
- Put your baking surface in the oven (baking sheet or stone) and preheat your oven to 450 degrees.
- Roll out your dough balls into 4 8-inch round crusts about 1/4 of an inch thick. Brush each crust with extra virgin olive oil and sprinkle with garlic salt.
- Divide the pear slices, cremini mushrooms, onions and gorgonzola among the pizzas. I like to make a fancy pattern. Top each each pizza with the shredded mozzarella.
- Bake each pizza, one at a time, for approximately 10 minutes each or until the cheese is bubbling and just starting to get a little golden brown around the edges and spots in the center. KEEP AN EYE ON THEM as they cook fast.
- Pull out each pizza and let cool slightly before cutting into 4 pieces. Top each pizza with a handful of baby arugula and walnuts. Garnish with balsamic glaze and shaved parmigiano reggiano. Enjoy.
- TIP: These are great done on the grill using indirect heat method. You may find that when grilling, it helps to partially bake the crusts before topping them. Plus, you can keep cooked pizzas warm in an oven so everyone can eat piping hot pizza at the same time.
flour, salt, honey, yeast, extravirgin olive oil, water, extravirgin olive oil, garlic, mushrooms, bartlett, onion, gorgonzola cheese, mozzarella cheese, walnuts, arugula, balsamic glaze
Taken from www.yummly.com/recipe/Pear_-Cremini-and-Gorgonzola-Pizza-with-Arugula-1591345 (may not work)