Pear, Gorgonzola, and Pecan Pizza

pear, gorgonzola, and pecan pizza with arugula

pear, gorgonzola, and pecan pizza with arugula

Wow, it’s been a while since I posted last! To make a long story short, around the beginning of this year we decided to look into buying a condo/house since someone really wanted room for a dog and a bigger kitchen! Fast forward months of open houses, pre-approval, a few offers, an escrow period made difficult at times by incompetent people, we finally have a house…and lots of work to go with it 🙂 For now, I’ve mostly been focused on keeping the yard under control (I swear our ivy wants to take over the world! :-)) and trying to produce some veggies. Luckily, we live in Southern CA so there is still hope for some produce before the frost. Unfortunately, the neighbors’ cats are in the habit of using our soft garden soil as a litter box and the neighborhood squirrel is a heirloom tomato thief!!! So far, I’ve been protecting the vegetable patch with thorny branches from our Bougainvillea tree and coffee grinds, but any other advice will be much appreciated!

On a positive note, I did manage to get a few arugula plants to grow and I decided to use some of their leaves on a pizza this past weekend. The inspiration for this pizza comes from a lunch we had at Gatta Ci Cova (sister to la Pecora Nera) in Costa Rica many years ago. All I can remember is that it had pears and some blue cheese and maybe walnuts…and that it was tasty of course, so I decided to give it a try and top it with some of my own very fresh homegrown arugula leaves 😉

Ingredients (serves 2):

  • 1 pizza dough (store bought or from here)
  • 1 medium pear cored and sliced
  • ~ 1/3 cup crumbled gorgonzola cheese
  • ~ 1/2 cup shredded mozzarella cheese
  • ~ 1/4 cup pecans or walnuts
  • several arugula leaves
  • a few tsps balsamic vinegar

Preheat oven to 450 F. Since I used a cast iron skillet for the pizza, I also preheated the skillet. Roll out the dough and add it to the skillet or pizza pan. Pre-cook the dough for about 5 minutes. Remove from oven and brush with some olive oil.

partially cooked pizza dough

partially cooked pizza dough

Top dough with gorgonzola, and pears.

pears and gorgonzola added

pears and gorgonzola added

Top pears with the pecans if using and cover with shredded mozzarella.

pizza toppings ready for baking

pizza toppings ready for baking

Return skillet to the oven and bake for ~ 10 minutes or until the pears are softened and the cheese is melted. Remove from oven.

baked pizza

baked pizza

Top with arugula leaves, drizzle with some balsamic vinegar, slice and serve! We had this for dinner with just some salad (using some cherry tomatoes from the garden that I saved from the evil squirrel), but it can be served as an appetizer as well.

Given the shorter days and the colder temperatures, I’ll probably end up spending less time in the garden and more time in the kitchen in the coming months…what better way to warm up on a cold fall day than by baking? 🙂

Hope everyone has had a great Halloween despite the colder weather! We underestimated the amount of kids trick or treating in our new neighborhood! I naively thought we wouldn’t get so many visits given that we didn’t get home until after 7pm and in Chicago they set trick or treating hours during daylight, but that was obviously not the case in our neighborhood. We will definitely need a lot more candy next year, especially since it’s going to fall on a Saturday 😉

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14 Responses to Pear, Gorgonzola, and Pecan Pizza

  1. C. P. says:

    Congrats on the house!
    I going to try the recipe!

  2. Conor Bofin says:

    This is unique. I would never have put the combination together. It looks delicious.

    • Thank you, Conor! I don’t think I would have come up with it as a pizza if it weren’t for the pear pizza we tried in Costa Rica. I’m sure it’s not for everyone, but we really enjoyed it!

  3. chef mimi says:

    wow. this is fascinating. almost like a dessert! congratulations on the new place!

  4. I wonder if orange rinds would discourage the cats. Congrats on the house!

    • thank you! the squirrel thief does drop mandarin rinds/slices when he steals them from the neighbor’s tree…I think I’ll try some lemon rinds since we do have a lemon tree in the back yard! I’m afraid these cats are pretty resilient though and living in CA, citrus rinds might not have the same effect…worth a try though!

  5. WOW you guys have been busy! Nice to see you here again! Loved hearing about your garden, I’m so envious… but happy that you saved some tomatoes from the neighborhood squirrels. Did you get a dog yet? It seems like one might help with the furry pests! 🙂 I love pear and blue cheeses together, bravo. Sounds delicious!

    • no dog yet, we first need to install a taller fence on one side of the yard since I want to rescue a golden retriever and those guys can jump! I did see some younger dogs that chase cats on the rescue website, so we will pick one of those if given the choice 🙂 Apparently, the squirrel only goes for big heirloom tomatoes and so far is leaving the cherry ones alone…I wish he would pick one of the serrano peppers, but of course he’s not stupid 🙂 I’ll have to catch up on your posts soon!

  6. Pingback: Spiced Pear Pecan Muffins | the windy kitchen

  7. I’m loving the skillet pizza AND that combo. Pears are also good juiced if you are into that. Pear, kale, apple, ginger is a good start… just in case you ever have extras again:)

  8. kamillej2014 says:

    Awesome idea! Bog on!
    Skinny Jeans Mum

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