Ciabatta Pizza With Gorgonzola Walnut Pesto And Pears Recipes

PEAR AND GORGONZOLA CHEESE PIZZA

Pear and Gorgonzola Cheese Pizza image

A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola.

Provided by Brian Golden

Categories Main Dish Recipes Pizza Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 ½ ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Nutrition Facts : Calories 287 calories, Carbohydrate 31 g, Cholesterol 19.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 4.4 g, Sodium 585.4 mg, Sugar 5.3 g

CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS

Ciabatta Pizza with Gorgonzola, Walnut Pesto, and Pears image

Categories Cheese Appetizer Bake Quick & Easy Blue Cheese Pear Walnut Arugula Fall Honey Prosciutto Bon Appétit Peanut Free Soy Free

Yield Makes 12 appetizer or 6 main-course servings

Number Of Ingredients 10

Ingredients

2 cups walnuts
1 cup olive oil
1/4 cup honey
2 tablespoons chopped fresh thyme
1 loaf ciabatta bread (about 1 1/3 pounds), halved horizontally
10 ounces thinly sliced Havarti cheese
6 ounces thinly sliced prosciutto, cut crosswise into strips
2 pears, halved, cored, thinly sliced
2/3 cup crumbled Gorgonzola cheese
2 cups arugula

Steps:

Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.

GOURMET PEAR, WALNUT & GORGONZOLA PIZZA

Gourmet Pear, Walnut & Gorgonzola Pizza image

This recipe is adapted from eatingwell.com. This can be served as a lunch or dinner, or cut up in pieces and used as an appetizer.

Provided by Engineer in the Kit

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, sliced into wedges
1 pear, ripe, cored and sliced
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
8 inches low-carb whole wheat tortillas
1/2 cup blue cheese, crumbled
1/4 cup walnuts, chopped

Steps:

Preheat oven to 450°F.
Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
Divide the mixture between the wraps. Add the cheese and walnuts.
Bake for 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 193.3, Fat 13.1, SaturatedFat 4.1, Cholesterol 12.7, Sodium 239.6, Carbohydrate 15.3, Fiber 3, Sugar 8.7, Protein 5.4

CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS RECIPE

Ciabatta Pizza With Gorgonzola, Walnut Pesto, And Pears Recipe image

Provided by á-174942

Number Of Ingredients 11

Ingredients

2 cups walnuts
1 cup olive oil
1/4 cup honey
2 tablespoons chopped fresh thyme
1 loaf ciabatta bread - (abt 1 1/3 lbs) halved horizontally
10 ounces thinly-sliced Havarti cheese
6 ounces thinly-sliced prosciutto cut crosswise
into strips
2 pears halved, cored, and thinly sliced
2/3 cup crumbled Gorgonzola cheese
2 cups arugula

Steps:

Preheat oven to 450 degrees. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper. Place bread halves, cut-side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper. This recipe yields 12 appetizer or 6 main-course servings.

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