Cookbook author Jeanne Jones, writer of the syndicated column, “Cook It Light,” shared this recipe with PMQ readers back in 2008. Jones is often called the “Dear Abby of pizza” and has authored more than 30 books focusing on eating well and healthfully at the same time. Give this summertime recipe a try and let us know how you like it!
Pear & Goat Cheese Pizza
2 pizza crusts, 7”
2 oz. (1 c.) dried pears
½ c. water
½ c. unsweetened apple juice
¼ tsp. freshly ground black pepper
¼ tsp. balsamic vinegar
1 Bartlett pear, peeled, cored and thinly sliced
4 oz. goat cheese, crumbled
2 tbsp. honey walnuts, toasted and chopped
Combine dried pears, water, apple juice and pepper in a sauce pan and bring to a boil. Reduce the heat to low and simmer, covered, for 25 minutes. Remove from heat and allow to cool slightly. Put the pears and all of the liquid into a blender or a food processor. Add vinegar and blend until you reach a coarsely chopped consistency. Set aside.
Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray. Place the pizza crusts on the sheet and bake for 10 minutes. Remove from the oven and spread half of the cooked pear mixture evenly over the top of each pizza, leaving a ¼” border around the edges. Arrange the pear slices on top of the sauce.
Sprinkle the cheese evenly over the top of the pear slices. Bake for about 12 minutes until cheese starts to melt. Sprinkle each pizza with 1 tbsp. of walnuts and bake for 2 minutes more. Remove from the oven and transfer to a cutting board. Cut each pizza into wedges and serve immediately.