This pizza is beyond good. The magnitude of its deliciousness puts it squarely in the territory of “Whoops! I just ate half a dozen pieces” and “Get-your-own-blankety-blank-pizza”! So good, it may take all your willpower to save the remaining pieces for another meal. But, do save those pieces. This pizza makes fantastic leftovers. These pictures are proof, they were the only slices left following our post Thanksgiving pizza party. Minutes after I snapped these shots I plopped down in the kitchen and relished every reheated bite.
The tiny pears used on the pizza were rescued from the ground. Best guess is they are an heirloom variety of Seckel perhaps Worden.
Pear & Walnut pizza is the vegetarian cousin to turkey topped Leftover Thanksgiving Dinner Pizza. The savory toppings tip the scales just far enough away from dessert territory. I highly recommend serving the cheese as a condiment. The salty sharp bite of Gorgonzola against the sweet and earthy toppings is just wonderful.
We ate this pizza with a side salad of kale, grapefruit, and pomegranate tossed in a vinegary vinaigrette. The acid in the salad complemented the pizza very nicely.
I could find a whole lot more to say about how much I enjoyed this pizza. I hope you give this recipe a try. When you do pop back in and let everyone know what you thought of the flavor combination.
Savory Pear & Walnut Pizza
Make this pizza with your favorite pizza crust – ready made or from scratch, I recommend a wheat crust for the hearty flavor and texture. The amount of toppings and number of servings will vary according to choice of crust.
Prep and cook time will vary according to crust choice.
- Pizza Crust – No Knead Pizza Crust Recipe
- 1/2 cup Maple-Orange Cranberry Sauce
- 1 red onion, thinly sliced
- 2 celery ribs, thinly sliced
- 1-2 firm pears, thinly sliced
- 1/4 – 1/3 cup walnut halves, chopped into smaller pieces
- 2-3 sage leaves, minced
- Gorgonzola cheese crumbles for sprinkling (omit for vegan)
- Optional: olive oil to brush on pizza crust, balsamic reduction for drizzling.
- If beginning from scratch: Make your pizza crust and allow plenty of time for the dough to rise and parbake if needed.
- Allow 20-30 minutes to caramelize the onions and celery. While the veggies are caramelizing slice the pears, chop the walnuts and mince the sage.
- Assembling the pizza: (If desired brush a touch of olive oil around the edges of your pizza crust.) Spread a modest layer of cranberry sauce onto the prepared pizza crust. Spread the caramelized vegetables over the cranberry. Lay the pear slices over the sauce, do not crowd them. Sprinkle chopped walnuts and sage over the pears.
- Bake in a 450 degree oven for 7 -10 minutes until toppings have heated through. Be careful not to burn the walnuts.
Serve hot with crumbled Gorgonzola cheese on the side. If desired drizzle finished pizza with a thin stream of reduced balsamic vinegar.
Reheat any leftovers in the oven or toaster oven so they aren’t floppy and soggy.