Pear And Gorgonzola Salad Pizza 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

PEAR & GORGONZOLA SALAD

Pear & Gorgonzola Salad image

Make and share this Pear & Gorgonzola Salad recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup walnut halves, toasted
4 -6 cups torn salad greens, , trimmed washed & dried
1/2 cup vinaigrette
2 pears, peeled,cored & sliced
1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
3/4 cup virgin olive oil
2 teaspoons shallots, finely minced
pepper

Steps:

To make Vinaigrette------------------.
Mix vinegar, salt, mustard in a blender or food processor.
Very slowly pour in the oil while processor is on.
Process until an emulsion forms.
Taste and adjust seasoning.
Add shallots& pepper.
Best to make it fresh but may be stored for a few days in the fridge.
---Salad-----------------------.
Toss greens with most of the vinaigrette.
Divide among 4 plates.
Decorate with pear slices and crumbled cheese.
Coarsely chop the walnuts and put on top of salad.
Drizzle the last of the vinaigrette over top.

GORGONZOLA PEAR PIZZA

Gorgonzola Pear Pizza image

This Gorgonzola Pear Pizza is loaded with autumn flavor...caramelized onions, thyme, brie, the works!

Provided by Live Eat Learn

Categories Vegetarian Pescatarian Pizza Baking Nut-Free Shellfish-Free Weekend Project Egg-Free Soy-Free Intermediate Fish-Free Peanut-Free Tree Nut-Free Classic Tomato-Free Oven

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 Pizza Dough
2 tablespoon Olive Oil
1 Red Onion
2 tablespoon Granulated Sugar
1/2 teaspoon Salt
1/2 cup White Wine
8 ounce Brie Cheese
3 ounce Gorgonzola Cheese
1 Pear
2 sprig Fresh Thyme
1/2 cup Fresh Mozzarella Cheese Ball

Steps:

Heat half of the Olive Oil (2 tablespoon) in a saute pan over medium heat, then add Red Onion (1), Granulated Sugar (2 tablespoon), and Salt (1/2 teaspoon). Cook for 15 minutes, stirring occasionally.
Then, add in the White Wine (1/2 cup) and 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.
Preheat oven to 475 degrees F ( 250 degrees C). Spread remaining olive oil over each Pizza Dough (2), then sprinkle each with a pinch of salt, caramelized onions, Fresh Mozzarella Cheese Ball (1/2 cup), Gorgonzola Cheese (3 ounce), Brie Cheese (8 ounce) and Pear (1). Finish with Fresh Thyme (2 sprig).
Bake for 10 minutes on the lowest rack. 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.
Then, move to the top rack and broil a few minutes to lightly brown the crust and cheese.
Serve and enjoy!

Nutrition Facts : Calories 236 calories, Protein 9.9 g, Fat 9.1 g, Carbohydrate 31.0 g, Fiber 4.7 g, Sugar 3.4 g, Sodium 459.5 mg, SaturatedFat 4.1 g, TransFat 0 g, Cholesterol 21.4 mg, UnsaturatedFat 2.7 g

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

GORGONZOLA PEAR SALAD

Gorgonzola Pear Salad image

This quick, easy recipe really showcases pears. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 10

Ingredients

1/3 cup white wine vinegar
1 can (15 ounces) pear halves, drained
1/2 teaspoon salt
1/3 cup olive oil
6 cups torn mixed salad greens
2 medium pears, chopped
1 medium tomato, seeded and finely chopped
3/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
Coarsely ground pepper, optional

Steps:

For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream., In a salad bowl, combine the greens, chopped pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

Nutrition Facts :

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