This is my first month being part of the Secret Recipe Club, and I must say, it is so much fun! If you’ve never heard of SRC, basically every month you are assigned another blog, and you make one of their recipes. Everyone posts the recipe they chose as well as who they had on a designated reveal date. It’s like Secret Santa for food bloggers! This month I was assigned a blog called Wholesome RD. I really enjoyed looking over Erin’s recipes, and the best part about her blog is she includes nutritional information for all the recipes. I mean, I guess it makes sense, given that she’s a registered dietician and all, but I still think it’s great. The recipe I selected from her blog is a caramelized pear and gorgonzola pizza, let me show you how I made it:
Yield: 1 pizza
1/2 batch pizza dough, prebaked for 10 minutes
6 oz gruyere cheese, shredded
4 oz gorgonzola cheese
2 d’anjou green pears, cored and thinly sliced
1 tbsp butter, divided
1/2 a large red onion, thinly sliced
1/2 tsp fresh thyme leaves
2 tsp honey
1.5 tsp olive oil
1 tsp rice vinegar
salt and pepper
1/4 cup hazelnuts, chopped
The pizza dough should have just been baked for 10 minutes in a 425 degree oven. Keep the oven on 425.
Heat up a nonstick skillet over medium heat and add 1/2 tbsp of butter. Add the pears to the pan and caramelize for a couple minutes, until they soften up a little. Be careful not to cook them to mush. Remove from the pan.
Add the other 1/2 tbsp of butter to the pan, and add the sliced onion. Season with a pinch of salt, and cook for 10 minutes until caramelized.
Whisk to combine the fresh thyme, honey, olive oil, and vinegar. Season to taste with salt and pepper. Brush this mixture onto the parbaked pizza. Distribute the caramelized onions evenly on top of the pizza, then sprinkle over the gruyere.
Layer on the caramelized pear slices, and crumble over the gorgonzola. Lastly, sprinkle on the chopped hazelnuts. Bake for 12-15 minutes, until the cheese has melted and the edges are golden brown. Enjoy!
Recipe adapted from Wholesome RD.
This uses bosc pears originally but the ones at the store didn’t look good, so I went with the d’anjous. Use any good pears you can find. I subbed red onion instead of shallots because the ones at the store looked old. I also used a simpler dressing for the pizza.