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
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)
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.