It’s finally starting to feel like spring here. Last weekend, the weather was gorgeous!
We decided to dine outdoors with some friends at one of our favorite roof-top restaurants here in Charleston, the Market Pavilion Hotel on East Bay Street. We ordered this amazing pizza on the menu titled the Pear and Roquefort pizza.
From the very first bite, we knew it was a winner!
The saltiness from melted cheeses combined with the sweet taste of pears and the peppery flavor from the arugula made this pizza taste unbelievable!
When I taste something that good, I just have to try to figure out the ingredients and duplicate it at home so I can share it with family and friends.
To make a super thin crust, I used one half of my pizza dough. And the other half, used to make a second pie with tomato sauce and mozzarella cheese.
If you are a newbie here, and would like a pictorial that shows easy tips to
making homemade pizza with an already-made dough, just click here.
The pizza from the restaurant had bosc pears on it, but since I only had Bartlett pears at home, I decided to try using a different pear instead. Either one is fine to use because both pears give a sweet spin to the pizza. Their pizza also was loaded with a lot of mozzarella cheese on top. I used less mozzarella and still got the same amazing taste from this pizza. I never imagined a blue cheese, like the Roquefort would have such an amazing flavor on a pizza – but it did!
The pizza turned out so good, my family loved it!
Here is one pizza pie you have to try! It won’t disappoint, I promise!
Have a great weekend everyone!
Pear and Roquefort Pizza
- 1/2 pizza dough
- 2 Tbsp. extra-virgin olive oil – divided
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 cup shredded mozzarella
- 1/4 cup walnuts – chopped
- 2 ounces Roquefort or Blue cheese – crumbled
- 1 Bartlett pear- thinly sliced
- fresh baby arugula
- olive oil cooking spray
Preheat oven to 400 degrees.
Lightly spray a large cookie sheet or pizza stone, with cooking oil. Set aside.
Work with the dough on a floured surface to create a thin layer. Gently lay the dough onto the baking sheet. Work with it to fit the baking sheet the best you can. If any holes occur, pinch dough together to seal them.
Drizzle extra-virgin olive oil on top of the dough.
Spread crumbled Roquefort cheese, walnuts and shredded mozzarella evenly.
Bake for 8 to 12 minutes, until crust is golden and the cheese on top is melted.
Remove pizza from oven, and scatter fresh pear slices on top.
Top with fresh arugula. Serve immediately.