Pear Gorgonzola Pizza
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Pear Gorgonzola Pizza
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Pear Gorgonzola Pizza on your table in 20 minutes! This Pear Gorgonzola Pizza recipe is fresh, sweet and salty and OUT OF THIS WORLD delicious. It boasts layers of pesto, brie cheese, pears, strawberries, pistachios, and Gorgonzola all drizzled with Balsamic Reduction. It's a dreamilicous appetizer, brunch or lunch that will have everyone singing your praises!
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Ingredients
- 2 Rustic White Flatout Flatbreads
- 8 oz brie cheese, rind removed, room temperature*
- 1/4 cup pesto
- 1 pear, thinly sliced
- 1/8 red onion, very thinly sliced
- 1 cup strawberries, diced
- 1/4 cup gorgonzola (may sub feta)
- 1/2 cup basil, loosely packed, chiffonade**
- 2 tablespoon crushed pistachios
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
Instructions
- Preheat oven to 375 degrees F.
- Bake flatbreads on a baking sheet for 2 minutes.
- Spread brie cheese evenly over flatbreads (it doesn’t have to be perfect because it will melt), and top with an even layer of pesto followed by red onions and pears. Bake for 4 minutes then remove from oven.
- Meanwhile add balsamic vinegar and brown sugar to a small nonstick skillet (you can use a sauce pan but it will take longer to reduce). Bring to a boil then reduce to a simmer just until the consistency of syrup. Remove from heat. If Reduction thickens before you use it, then reheat in the pan.
- Top flatbreads with strawberries, Gorgonzola, pistachios and basil then drizzle with desired amount of Balsamic Reduction.
Notes
- NOTE: Ingredients listed are for 2 flatbreads, so divide ingredients evenly when topping flatbreads. *Let the brie sit at room temperature while you prepare your other ingredients so it will spread easier. You can also microwave it for a few seconds to soften. You will want to have all your toppings diced and ready so you can immediately drizzle with Balsamic Reduction because it will thicken and harden as it sits. ***The pistachios add a wonderfully salty crunch. Bacon would also be a delicious substitution.
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