So this is the first time we've tried cooking with pears, as neither of us really loves the fruit. It actually turned out to be really delicious! Our pears ended up getting quite beat up in the back of the truck on the ride back from the grocery store, but they still tasted good even if they were a bit soft. Apparently pears ripen from the inside out. The best way to tell if one is ripe or not is to lightly push it near the stem - it should be firm, but have some give (news to us!) We served it with a side salad of green leaf lettuce, rotisserie chicken, tomatoes, toasted almonds, green onions, and feta cheese - very easy & good for some extra protein!
IngredientsWhole Wheat Pizza Crust
- 2 teaspoons extra-virgin olive oil
- 3 cups thinly sliced onions
- 20 ounces prepared whole-wheat pizza dough (you can also make it, just see the recipe below!)
- 1/3 cup chopped walnuts
- 2 teaspoons balsamic vinegar
- 2 teaspoons chopped fresh sage
- Freshly ground pepper to taste
- 2 ripe but firm pears, sliced (you may not use all of them)
- 1/2 cup finely crumbled blue cheese
- Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown, about 4-5 minutes.
- Reduce heat to low, cover and cook, stirring occasionally, until very soft and golden, 5-8 more minutes.
- Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet.
- Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Toast walnuts in toaster oven or regular oven, watch closely so they don't burn! (you can also use a skillet on the stove).
- Stir vinegar, sage and pepper into the onions. Spread on the crust and top with pears, walnuts and cheese.
- Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.