Description
Sweet pears and creamy Gorgonzola meet nutty pumpkin on a crisp pizza crust. A perfect fall flavor combination!
Ingredients
Units
Scale
- 1 large yellow onion
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 ball pizza dough
- 1 garlic clove
- 1/2 tsp minced rosemary
- 1 cup (237 ml) canned pumpkin
- 1 pear
- 2/3 cup (158 ml) crumbled gorgonzola
- Pesto
Instructions
- Heat 2 tablespoons olive oil in a large skillet on medium heat. Add the onions and a pinch of salt and slowly cook, stirring every couple of minutes, until the onions are golden brown, jammy and caramelized.
- Preheat oven to 450°F (225°C).
- Sprinkle a large baking sheet or pizza stone with cornmeal. Place the ball of dough on the sheet or stone and press or roll out into a large circle. Drizzle with a teaspoon olive oil and sprinkle with rosemary and garlic.
- Season the pumpkin with salt and pepper, and spread evenly over the pizza.
- Top with caramelized onion, pears, and gorgonzola.
- Place in the oven and bake 12-14 minutes until crispy and cheese is melted.
- Remove from oven, drizzle with dollops of pesto and serve.
Notes
- For optimal caramelization, cook the onions over low-medium heat for at least 15-20 minutes, ensuring they soften completely before browning.
- If you don’t have pesto, a drizzle of balsamic glaze or honey would be a delicious alternative.
- To prevent a soggy crust, pre-bake the pizza dough for 5-7 minutes before adding toppings.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 40