Ingredients: |
Ingredients: For the pizza:
• 2 Udi’s Brand thin crust gluten free pizza crust
• 6 oz gruyere cheese, shredded
• 4 oz gorgonzola dolce
• 2 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 to taste
For the salad and Gorgonzola dressing:
• 4 cups arugula greens, washed and dried
• 3 tbsp seasoned rice wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1/4 cup sour cream
• 1/4 cup plain yogurt
• 1/2 cup crumbled gorgonzola cheese
• black pepper to taste
• chopped walnuts (optional)
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Directions: |
Directions:1. Preheat oven to 500º F.
2. Over medium heat in a small skillet, caramelize the pears in melted butter. Caramelize the sliced onions in butter over medium heat.
3. Sprinkle a little bit of cornmeal or flour on a wood cutting board so the pizza will slide off easily and onto your preheated pizza stone. Shape your dough, and let it rest for 15 minutes. Brush lightly with olive oil.
4. In a jar with a sealable lid, combine all of the ingredients for the dressing, screw on the top, and shake until well incorporated.
5. Top dough with a small drizzle of the gorgonzola dressing, the caramelized onions, and the gruyere cheese. Arrange pear slices on top of cheese, then top with pieces of gorgonzola cheese.
6. Bake at 500º for 8 to 10 minutes on the bottom rack of the oven or until the crust is golden and bubbly. Sprinkle walnuts and black pepper on pizza while it is still hot. |
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