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This Gorgonzola Pear Pizza is loaded with autumn flavor…caramelized onions, thyme, brie, the works!
save this recipe!I was spouting off the proposed ingredients to this proposed pizza to the boyfriend-tulip-man before getting started … “gorgonzola, pears, brie, thyme, olive oil, caramelized onions…” ”But you’re missing a T word”, he said. “Thyme, I already said thyme”, I responded. “Nooo another T word”, he said.
“Turmeric, tilapia, tahini, tzatziki, what do you want?!” “Tomato sauce”, he finally spouted out.
Honestly, the thought of tomato sauce on this pear pizza didn’t even cross my mind. Because really, it has no business here. Some pizzas are just pear-fect without tomato sauce (also, help! I can’t stop making terrible pear-able puns!)
Reader rating
“This is one of the best things I’ve ever baked. It should be illegal, it’s so good. Hard for me to stop eating it.” —Lisa
More of our favorite pizza recipes
- Asparagus Pizza with Burrata and Arugula
- Autumn Pear Pizza
- Beet Pesto Pizza with Goat Cheese and Kale
- Beer Caramelized Onion and Brussels Sprout Pizza
- Goat Cheese and Mushroom White Sauce Pizza
- Three Cheese Roasted Grape Pizza
Gorgonzola Pear Pizza
Ingredients
- 2 pizza doughs, homemade or storebought
- 2 Tbsp olive oil, divided
- 1 medium red onion, thinly sliced
- 2 Tbsp sugar
- ½ tsp salt
- ½ cup white wine, 60 mL
- 8 oz brie, 227 g, cut into thin triangles and divided in 2
- 3 oz gorgonzola, 85 g, divided in 2
- 1 pear
- 2 sprigs thyme
- ½ cup mozzarella, 100 g
Instructions
- Caramelize the onions: Heat 1 Tbsp oil in a saute pan over medium heat, then add onions, sugar, and salt. Cook 15 minutes, stirring occasionally, then add in a dash of wine. Cook until wine has evaporated, then add a bit more. Continue this process until the wine is gone and onions are soft and caramelized. If onions start to become crispy, reduce heat.
- Assemble: Preheat oven to 475 degrees F ( 250 C). Spread remaining olive oil over each pizza dough, then sprinkle each with a pinch of salt, caramelized onions, cheeses, and pears. Finish with the a sprinkle of thyme leaves.
- Bake: Bake for 10 minutes on the lowest rack. Move to the top rack and broil about 2 minutes to lightly brown the crust and cheese. (If using a firm store bought dough, place directly on rack. If using homemade, place a baking sheet in the oven to get nice and hot, then set pizza on that and bake).
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Looking forward to seeing what’s next!
Thanks Tracy! So many fall flavors to cook up, it’s gonna be a busy kitchen here in the coming weeks!
This is one of the best things I’ve ever baked. It should be illegal, it’s so good. Hard for me to stop eating it. YUM.
This makes me to happy to hear, Lisa! Enjoy! 😀