Pear Pizza Wedges

by Cate on August 6, 2009

Pear Pizza Wedges

There are some ingredients that I like so much that I know if they’re in a recipe, chances are it will be a home run. It’s just that I like the ingredient enough that there’s little you can do to mar that, you know? Gorgonzola is one of those ingredients. I don’t think I’ve made a gorgonzola recipe yet that I haven’t liked. So you know when I saw a recipe for an appetizer pizza that combines the strong flavor of gorgonzola and the sweetness of sliced pear, I was all over it.

This is another recipe from the Summer Appetizers magazine from Taste of Home.  It honestly took less than five minutes to put together and is a nice way to kick off a meal or serve at your next summer together.  The pizzas are made on pita bread and when I make this again, I would halve the pitas so the crust is thinner and crispier.  The recipe also calls for a half-cup of gorgonzola and I used way less when making it, and would do that again.  It’s such a strong cheese, less is really more. Oh, one more thing. I loved the honey balsamic drizzle and would use a bit more. But really, I promise, that’s all I’d change. ;)  And with those changes?  There’s no holding back.

Pear Pizza Wedges Take 2


Pear Pizza Wedges
Recipe courtesy of Taste of Home magazine

* 2 whole pita breads (halve the pita for thinner, crispier crust)
* 2 teaspoons olive oil
* 1/2 cup crumbled Gorgonzola cheese (used way less)
* 1 medium ripe pear, thinly sliced
* 1/4 cup coarsely chopped walnuts
* 1 tablespoon honey (use more)
* 1 teaspoon balsamic vinegar (use more)

Directions:
Place pita breads on an ungreased baking sheet. Brush with oil; sprinkle with Gorgonzola cheese. Top with pear slices and walnuts. Bake at 400° for 12-15 minutes or until bread is crisp and cheese is melted. Combine honey and vinegar; drizzle over pitas. Cut each into four wedges. Yield: 8 appetizers.

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{ 13 comments… read them below or add one }

Sara @ Our Best Bites August 7, 2009 at 1:39 am

Yum- that looks simple yet elegant. Love it!

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Julia @ Mélanger August 7, 2009 at 4:29 am

Pear and gorgonzola? Just lovely. Yes, gorgonzola can be really strong but I’m a fool for it!

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Joanne August 7, 2009 at 7:19 am

Gorgonzola is definitely one of those ingredients for me as well. I swear you could put it on cake and I would probably like it. I love the pairing of it with the honey balsamic and the pears.

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Amy August 7, 2009 at 8:09 am

I’m so with you on this one. Love Gorgonzola. I make an incredible salad with including most of the ingredients listed above (but with fresh field greens and minus the pita, obviously.) Great in the winter and summer months.

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Natasha - 5 Star Foodie August 7, 2009 at 8:22 am

This looks delicious! The combination of pear and Gorgonzola is a winner!

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ttfn300 August 7, 2009 at 8:32 am

oooh, that is amazing, and the flavors are perfect! i’ve done a pear gorgonzola risotto before, yum :) so quick and easy, i’ll definitely have to remember this!

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Cathy August 7, 2009 at 8:59 am

I love gorgonzola….it’s the stupid allergies that mean I can’t eat it. I’ll try this with goat cheese though – it looks nice and easy.

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Patsy August 7, 2009 at 12:28 pm

Love all those ingredients together… yep… gonna wanna make that soon!

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Cora@CoraCooks August 7, 2009 at 4:05 pm

Oh my! Surfing for new pizza ideas and this is the prize of the day. We’re making brick oven pizzas tomorrow night and this will be one of our dessert pizza offerings. Love the honey-balsamic addition. Thanks!

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Jackie at PhamFatale.com August 7, 2009 at 8:15 pm

I’m in awe. It looks succulent and fairly easy to make. I’m thinking of making them into bite size as an appetizer. thanks for sharing!

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Sophia August 7, 2009 at 10:53 pm

Oh this is the exact kind of food I love! Sweet and savory, totally creative and unexpected. Lovely!

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maris August 8, 2009 at 9:07 am

I agree with you about a favorite ingredient – I’ve never met a brie or goat cheese recipe that I didn’t like!

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Jacque August 8, 2009 at 4:06 pm

Oh, that looks fabulous! I would have never thought of trying it.

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