Sometimes it feels like creating pizza recipes is less about creativity and more about playing with patterns. One of the first pizzas I did on this site was apricot jam, gorgonzola cheese, walnuts, and arugula. This one plays on that same concept of sweet fruit paired with gorgonzola and walnuts. The result, though, tastes so different that it’s hard at first to recognize that they’re shaped around the same underlying pattern.
This pizza is elegant and classy. The flavors are unexpected on a pizza, but blend together perfectly. And while the combination is elegant, it’s definitely not subdued. The gorgonzola and chili flakes stand in strong tension, while the sweetness of the pears and fennel rounds out the flavors and adds some gentleness.
Pizza with Pears, Gorgonzola, Fennel, Walnuts, and Chili Flakes
Sauté the fennel bulb and slice the pear:
- Preheat the oven to 550 degrees Fahrenheit with your pizza stone inside.
- Trim the 1/2 fennel bulb, cut out the core, and slice into medium thickness pieces. Sauté in olive oil over medium heat along with a generous pinch of salt until tender, about 5 minutes.
- Cut the 1/4 d’Anjou pear into thin slices. (You’ll only need 6 slices.)
Assemble, bake, and finish the pizza:
- Stretch the dough ball into an approximately 12” circle. Brush with olive oil.
- Top the pizza with the 3 ounces of cubed mozzarella, and crumble the 2 ounces of gorgonzola on top. Arrange the 6 pear slices on the pizza, then sprinkle with the 1/4 cup of walnut piecess.
- Bake until the pizza’s crust is golden-brown, turning once halfway through the baking time. Sprinkle with chili flakes to taste.