Preheat oven to 450 degrees. Then sprinkle with salt. Brush on 1 tbsp olive oil on the uncooked pizza crust. Finish by drizzling the balsamic glaze over top of the pizzas. These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years. Roll out the pizza dough onto the sheet pan or stone. Winsight is a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows. Bake in 500 F oven for 8 min. Tagged Balsamic vinegar , Flatbread , Gorgonzola , Kosher salt , Olive oil , Onion , Pear , pizza Add the sliced onion and slowly cook the onion until caramelized and golden. Add the sliced pear and caramelized onion. Add the sliced onion and slowly cook the onion until caramelized and golden. Sprinkle dough with shredded cheeses and gorgonzola crumbles. Best of all, it comes together in under 30 minutes. Grind some pepper over top of the pizzas and then bake one at a time for about 10 minutes each. PASTORELLI FOOD PRODUCTS, INC. | 162 N SANGAMON ST. CHICAGO IL 60640, Italian Chef Pizza Sauce - 3 x 4oz Pouches, Ultra Thin Traditional Pizza Crust - 12-inch 3-pack, Ultra Thin Traditional Pizza Crust - 7-inch 5-pack, Ultra Thin Whole Wheat Pizza Crust - 12-inch 3-pack, Ultra Thin Whole Wheat Pizza Crust - 7-inch 5-pack, Neapolitan Pizza Sauce - 4x190oz Pouches, Italian Chef Pizza Sauce - 4x190oz Pouches, Italian Chef Extra Virgin Olive Oil - 6x1 Gallon, Italian Chef Apple Cider Vinegar - 4x1 Gallon, 3 Large, Traditional Pastorelli Pizza Crusts, 2 tablespoons brown sugar (if not using a balsamic glaze). Shape pizza dough into 8 to 10-in. Bake for 10-15 minutes or until cheese is bubbly and golden. Meanwhile, if you do not have a balsamic glaze, heat 1/2 cup of regular balsamic vinegar in a sauce pan until it bubbles. Slice the pear very thin. Spray a baking sheet or pizza stone with cooking spray. pizza dough 1 oz. Chef Wiggins sweetens the mix with caramelized onions, toasted walnuts and a little rosemary-infused honey. Brush dough with olive oil and sprinkle on salt, pepper, and the fresh thyme. View our disclosure policy for details. thick slices. Arrange slices of pear and caramelized onions evenly over the top of the pizza. Cut into 8 wedges. Next, crumble the Gorgonzola over the pizza, and top with the cranberries. Sprinkle a light, even layer of Fontina and Parmesan cheese over the Pastorelli Pizza Crusts. New Seasons is proud to be a Certified B Corp. We’ve expanded Grocery Pickup with Instacart to most Portland stores. Add 2 tablespoons of brown sugar ( if you prefer, you could also use regular sugar, honey, or another sweetener), then reduce heat to low and simmer for about 10 minutes. Pare and core pear; cut lengthwise into 1/4-in. To serve, drizzle with honey. honey, steeped with rosemary. Transfer to a large greased baking sheet or pizza stone. https://www.allrecipes.com/recipe/26897/pear-and-gorgonzola-cheese-pizza map. Caramelize onions in oiled skillet over low heat. Roll out the pizza dough onto the sheet pan or stone. Slice and serve immediately. Home » Caramelized Onion Pizza with Gorgonzola. Pare and core pear; cut lengthwise into 1/4-in. When you’re looking for an easy dinner that’s healthy and light, yet rich and flavorful, turn to this Gorgonzola & pear pizza with caramelized onions and balsamic glaze. 15861 Southeast Happy Valley Town Center Drive, 7300 Southwest Beaverton Hillsdale Highway, View Stores Cut across onion slices to make julienne strips (3/4 cup). Sprinkle with parsley. 5 oz. Caramelized Onion Pizza with Gorgonzola. July 27, 2019 By Mary Beth. yellow onions, sliced 1 small pear (4 oz.) Heat oil or butter in a small skillet at a medium heat and add the onions, stirring occasionally, until they are golden brown, about 15 minutes. round (depending upon how thin a crust is preferred).Top with onions, pear, walnuts and gorgonzola cheese. Next add crumbled gorgonzola and shredded mozzarella. Do not sell my personal infoPrivacy PolicyContact UsRSS, Pizza with Prune Jam, Balsamic-Glazed Bacon and Fresh Mint. Brush dough with olive oil and sprinkle on salt, pepper, and the fresh thyme. Cut across onion slices to make julienne strips (3/4 cup). or until done, rotating after 4 min. Pre-heat oven to 425 degrees. Sprinkle a light, even layer of Fontina and Parmesan cheese over the Pastorelli After the pizzas have come out of the oven and cooled a couple minutes, arrange the pear evenly on top. Remove from the oven and serve immediately. round (depending upon how thin a crust is preferred).Top with onions, pear, walnuts and gorgonzola cheese. thick slices. Sprinkle dough with shredded cheeses and gorgonzola crumbles. walnuts, coarsely broken and toasted 1 oz. Arrange slices of pear and caramelized onions evenly over the top of the pizza. Disclosure: Boots & Hooves Homestead may earn a commission for purchases made after clicking links on this page. For the pizza: 1 recipe pizza dough; 6 oz gruyere cheese, shredded; 4 oz gorgonzola dolce; 1 firm but ripe pear, cored and thinly sliced (about 1/4-inch thick) 1 sweet yellow onion, sliced thinly; a handful of walnuts, chopped; extra-virgin olive oil; black pepper; For the salad and Gorgonzola dressing: 4 cups spring greens, washed and dried This dish also makes an impressive and delectable appetizer at a party. Melt butter in medium sized skillet over medium heat. With a pair of tongs, arrange the caramelized onions on the pizzas. 3 oz. Pears and gorgonzola are perfect fruit-cheese companions that become even more appealing when they are piled on pizza dough and baked to meld the flavors. Caramelize onions in oiled skillet over low heat. gorgonzola cheese, crumbled Few pinches minced Italian parsley 1 oz. Roll out your pizza dough on a lightly floured work station. Food trends and recipes to keep menus fresh, New restaurants and soon-to-open concepts worth monitoring, RB’s exclusive ranking of the highest-grossing independent restaurants, Peter Romeo highlights the moments restaurateurs miss at their own peril, Ideas from the field you may want to borrow. Add 2 tablespoons of balsamic vinegar and cook for a few another 5 minutes or so, then remove from heat. Shape pizza dough into 8 to 10-in.