If you’ve ever been here before, you know I love Mexican food.
This might just be my proudest pizza moment.
A pizza worth claiming the title of the best thing I’ve ever made.
And it all started with a pear.
The picture is deceiving, but this was a BIG pear – like the size of a big baked potato that you’d get at a steak house. It was more yellow in color than most pears I’ve seen, and it was courtesy of a co-worker who got it in a gift box by mail. It was not Harry and David, and this was no Bosc pear – but I’m determined to find out where it came from because it was the most delicious pear I’ve ever tasted.
I came home after a fantastic, butt-kicking spin class with intentions of making pizza, and my dad was already in the kitchen (we’ll blame the mess on him!). Cooking with my father (who was making pasta with meat sauce) always involves snacking. Tonight, it was on a hunk soft whiskey cheddar and some shavings of aged parmesan.
And there was wine too – a new to me bottle of Zinfandel, which I’m not typically fond of – but this one was pretty tasty.
I used only half the pear in recreating a pizza from Cooking Light a few years back – with onions, pears, and blue cheese (similar to these quesadillas).
Not just regular onions, but caramelized onions. Because caramelized are 100 times better.
No sauce for this pizza – just a thin layer of white truffle oil over half a batch of Trader Joe’s wheat pizza dough.
I’m sure the truffle oil isn’t crucial, but it added to the savory balance of the pizza.
Caramelized Onion & Pear Pizza
- prepared whole wheat pizza crust (I pre-baked 1/2 a ball of TJ’s dough for 6 minutes on 425)
- 1/3 cup pear slices (1/4 in thick)
- 1/2 red onion, thinly sliced
- 1/2 tsp butter
- truffle oil (or olive oil) in a spritzer (you don’t want to use canola – the oil needs to add some flavor)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 4 ounces shredded cheese (I used a mixture of low fat mozzarella, a full fat pizza blend, and about 2 Tbsp of the aged parmesan – try to use at least one bland, creamy cheese and one strong, salty cheese)
- Pre-heat oven to 425 degrees.
- In a skillet over medium heat, melt the butter and sauté the onions until brown, about 10 minutes.
- Spray the prepared crust with desired amount of oil.
- Sprinkle shredded cheese evenly over crust, leaving a small space around the edges.
- Layer on pear slices, then caramelized onions.
- Top with thyme, if desired.
- Bake 8-10 minutes, until browned.
- If desired, drizzle lightly with honey & serve (I skipped the honey thanks to giving up sugars – but I think it would enhance the flavor even more).
Really, pizza isn’t even a recipe – it’s one of those meals that’s almost never the same two times in a row.
Dessert was delicious too – an even lighter Shamrock Shake.
Half a frozen banana, 1 cup spinach, 1 cup almond milk, 4 ice cubes, 1 tsp nutritional yeast, vanilla stevia, mint extract, and half a scoop of protein powder ~ 140 calories.
These recipes are everywhere now! You can check out my original lightened up version here.
What’s your favorite “outside of the box” pizza topping combination?