pizza. but not just any pizza: pear and cambozola cheese pizza. inspired by the original recipe from the chefs at the best of bridge, i updated this delight with a new crust and a few additions of my own. i've been looking for some super simple, quick and easy dishes to prepare for guests coming over, and this recipe definitely fits the bill. of course, i did have to try it out for myself first - to make sure it's edible and all that. right....enjoy !
the dough
1 c. warm water
1 pkg yeast
the dough1 c. warm water
1 pkg yeast
sugar
1. combine and let activate - ~10 minutes.
2 1/2 - 3 c. flour
2 tbsp. olive oil
2 1/2 - 3 c. flour
2 tbsp. olive oil
1/2 tsp salt
chopped fresh or ground dry rosemary (optional)
2. add to yeast. knead into dough and continue to add flour until dough doesn't stick to bowl or hands. cover and let stand for 10 - 30 minutes to rise.
3. stretch dough onto pizza pan.
the toppings
olive oil
4. brush crust with olive oil.
cambozola or, if like me you can't get your hands on it, brie/camembert and blue cheeses
1 can pears, drained and sliced
toasted pine nuts
pomegranate seeds
more rosemary
5. top with pears, pine nuts, pomegranate, rosemary and cheeses.
6. throw into the oven at 375Fish for 10 - 30 minutes, or until cheese melts and crust browns.
black pepper
7. top with fresh black pepper.
olive oil
4. brush crust with olive oil.
cambozola or, if like me you can't get your hands on it, brie/camembert and blue cheeses
1 can pears, drained and sliced
toasted pine nuts
pomegranate seeds
more rosemary
5. top with pears, pine nuts, pomegranate, rosemary and cheeses.
6. throw into the oven at 375Fish for 10 - 30 minutes, or until cheese melts and crust browns.
black pepper
7. top with fresh black pepper.
