The pear blue cheese pizza topping is so sophisticated and well-balanced. The sweetness of ripe pears complements the robust flavor of blue cheese. We are also adding chopped pecans to this pizza’s toppings. Some diners choose to finish their meal with gourmet cheese, while others favor fruits. Why not serve pizza with pears and blue cheese as a dessert?
Gourmet pizza bianca
In Italy, pear and blue cheese pizza is considered a delicacy. Despite this, it does not appear to rank among international pizza selections. Typically, pear blue cheese pizza is served without tomato sauce or pizza bianca. Tomato does not pair well with these other ingredients. I wonder if this factor contributes to its unpopularity. In fact, the majority of consumers anticipate their pizzas to contain tomato sauce.
Pizza bianca appears to fall on the “gourmet” side of the pizza spectrum for some reason. As though the absence of one of the fundamental elements that everyone anticipates must indicate that we are experimenting with something fancier. It is not always the case, but white pizzas typically contain nicer or more unusual stuff. In this scenario, three of the components also appear on the dessert menu, which makes this pizza a bit more unique.
How to make pear and blue cheese pizza
To make this pear and blue cheese flatbread you will need the following ingredients:
Pear – my favorite type is conference pear, which is sweet and juicy without getting too mushy. Choose one that is ripe for maximum sweetness.
Blue cheese – in Italy I swear by gorgonzola; here I often use Swedish ädelost. Choose a blue cheese that has a sweeter profile, rather than a more aged and sharp one. Texture-wise anything goes. Gorgonzola is creamier, while ädelost is crumblier. It will all melt in the oven anyway.
Mozzarella – is absolutely needed, because this is a pizza, after all. Even if we’re skipping the tomato sauce, we’re not skipping the mozzarella, nossir.
Olive oil – pizza bianca obviously misses the added moisture that tomato sauce provides, so we need to generously supply it with some quality olive oil.
Chopped pecans – I really like pecans, I love the way they toast in the oven as the pizza bakes. Walnuts would be a more Italian option if pecans are not available.
A pizza base – use your favorite pizza dough or make your own. My favorite way is with the poolish method.
I always take care of the ingredients before stretching and topping the dough. I do this as soon as the oven reaches the desired temperature, which is typically the maximum temperature my home oven can reach. Since I prefer to bake my pizza on the stone, I always place the stone inside the oven before turning it on, keep it inside while the oven heats up, and then allow it to warm up for a half hour once the oven has achieved the desired temperature. When the pizza is placed in the oven, the stone and the entire oven will be extremely hot.
The mozzarella was drained and sliced. Use quite thin slices. Cut the pear thinly so that you get numerous thin slices rather than fewer thicker ones. Instead of having certain pieces that taste predominantly of pear and others that do not, we want to taste pear in every bite. I typically do not prepare cheese beforehand. By the time we are ready to place the gorgonzola on the pizza, the creamy bits will have recombined due to the early slicing. Regarding crumbly cheeses, I believe it’s simplest to simply crumble them immediately onto the pizza.
The dough should be stretched into a spherical form. Spread some semolina on a pizza peel to prevent the pizza’s crust from sticking to it. The dough is placed on the peel. Spread the mozzarella slices evenly over the pizza foundation to begin. Then, attempt to cover as much of the pizza as you can with pear pieces. Next, crumble or sprinkle the blue cheese over the pear. With a knife, roughly chop the pecans and distribute them over the other ingredients. Finish with a generous amount of olive oil. Now that your pear and blue cheese pizza is ready for the oven, it should already look fantastic even before baking.
Bake the pizza at 250 degrees Celsius until the cheese has melted and the dough has turned golden brown. This takes about 10 to 12 minutes in my fan-forced oven on the hot stone, but timeframes may vary from oven to oven, so it is best to keep a watch on it as it bakes. While the first dough is baking, proceed with topping the second dough. If you only want to create one pear and blue cheese pizza, cut the ingredients in half and use the remaining pear and mozzarella in a salad the next day.
A cheese platter with some tasty marmalades is an option for dessert. If you’re not in the mood for dessert, a selection of cheese and jams is an excellent alternative. You may almost certainly expect to find a blue cheese among the selection. Blue cheese can be extremely pungent and pungent or creamy and mellow. Typically, the creamier varieties excel as a dessert cheese.
When you combine blue cheese with juicy pears and chopped pecans, you have dessert-worthy components. Use them all over pizza and you can almost call it a dessert pizza. But is it really so strange? Well, pizzerias in Italy and internationally have begun offering sweet pizza as a dessert option. Have you ever heard of or tried Nutella on pizza? Therefore, pizza can also serve admirably as a dessert.
Pear and gorgonzola pizza, Italy’s preferred blue cheese, is not a dessert pizza. It is among the different pizzas and is typically consumed as a main dish. However, how and when you consume food is ultimately none of anybody else’s business. I typically consume sweets for breakfast and standard breakfast fare for dinner. Desire a pizza with pears and blue cheese for dessert? Feel free to shock your visitors with a dessert pizza. Surely they’ll adore it; after all, what’s not to like?
Thick or thin pizza?
As a native of northern Italy, I am a member of the thin-crust squad. Clearly, you can customize this pear and blue cheese pizza to your liking and opt for a thicker pizza if you so choose. Other than my own pleasure, I would not recommend a thicker crust for pear and blue cheese pizza. The topping’s flavors are quite subtle, so you don’t want to overwhelm them with too much bread in each bite. In this instance, a thinner crust that provides more space to appreciate all the flavors is preferable.
Loving pizza bianca? Me too! Sautéed leeks and mascarpone are one of my favorite pizza bianca toppings. You should investigate this immediately! What other toppings do you enjoy on your white pizza?
- 2 pizza dough portions
- 125 g mozzarella
- 1 pear
- 50 g blue cheese
- 2 tbsp chopped pecans
- extra-virgin olive oil
- Stretch out the dough for pizza. The mozzarella should be sliced thinly and spread evenly over the pizza base.
- Slice the pear thinly and evenly divide the slices across the pizza so that each slice has the same amount of pear.
- Depending on the texture of the blue cheese, crumble or slice it and sprinkle it all over the pizza, in between the pear slices.
- With a knife, chop the pecans and spread them on top of the other ingredients.
- Pour a concluding sprinkle of olive oil over the pizza before placing it in the oven.
- Bake at 250 degrees Celsius (480 degrees Fahrenheit) until the cheese has melted and the pizza crust has turned golden brown. Spread semolina on the pizza peel if using a pizza stone to prevent the dough from sticking. The baking time for pizza might vary based on its thickness and oven temperature. The average baking time for a thin pizza in a home oven is 15 minutes.
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