Best 4 Ciabatta Pizza With Gorgonzola Walnut Pesto And Pears Recipes
When the richness of melted gorgonzola cheese is paired with the toasty crunch of ciabatta bread and the earthy sweetness of pears, you're in for a taste sensation. This ciabatta pizza recipe with gorgonzola walnut pesto and pears is the perfect combination of sweet, savory, and nutty flavors. The crispy crust of the ciabatta bread is topped with a creamy gorgonzola walnut pesto, sweet and juicy pears, and a sprinkle of crumbled gorgonzola cheese. This pizza may sound like a chef's complicated creation, but it's actually quite easy to make - even for beginner cooks! So if you’re looking for something delicious, easy to make, and unique for your next meal, look no further than this ciabatta pizza with gorgonzola walnut pesto and pears.
Check out the recipes below so you can choose the best recipe for yourself!
PEAR AND GORGONZOLA CHEESE PIZZA
A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola.
Provided by Brian Golden
Categories Main Dish Recipes Pizza Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
- Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
Nutrition Facts : Calories 287 calories, Carbohydrate 31 g, Cholesterol 19.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 4.4 g, Sodium 585.4 mg, Sugar 5.3 g
CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS
Categories Cheese Appetizer Bake Quick & Easy Blue Cheese Pear Walnut Arugula Fall Honey Prosciutto Bon Appétit Peanut Free Soy Free
Yield Makes 12 appetizer or 6 main-course servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
- Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.
GOURMET PEAR, WALNUT & GORGONZOLA PIZZA
This recipe is adapted from eatingwell.com. This can be served as a lunch or dinner, or cut up in pieces and used as an appetizer.
Provided by Engineer in the Kit
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Heat oil in non-stick skillet, add onions and saute until softened (7-8 minutes). Add pears and saute for 2 more minutes.
- Add vinegar and pepper and keep stirring until all liquid is evaporated and onions are covered with a glaze.
- Divide the mixture between the wraps. Add the cheese and walnuts.
- Bake for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 193.3, Fat 13.1, SaturatedFat 4.1, Cholesterol 12.7, Sodium 239.6, Carbohydrate 15.3, Fiber 3, Sugar 8.7, Protein 5.4
CIABATTA PIZZA WITH GORGONZOLA, WALNUT PESTO, AND PEARS RECIPE
Provided by á-174942
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper. Place bread halves, cut-side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper. This recipe yields 12 appetizer or 6 main-course servings.
Tips:
- When making the dough, be sure to use warm water (about 110°F) to activate the yeast. If the water is too hot, it will kill the yeast and the dough will not rise properly.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to ferment and produce gas, which will make the dough light and airy.
- When shaping the dough, be sure to press it out evenly into a 12-inch circle. If the dough is too thick, it will not cook evenly.
- Top the pizza with your favorite toppings. Be sure to use fresh, high-quality ingredients for the best flavor.
- Bake the pizza at a high temperature (450°F) for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool for a few minutes before slicing and serving. This will help to prevent the cheese from running off the pizza.
Conclusion:
Ciabatta pizza is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The crispy crust, flavorful toppings, and melted cheese make it a surefire hit with everyone. So next time you're looking for a quick and easy meal, give this ciabatta pizza recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love