Pizza With Caramelized Leeks Pear And Blue Cheese Recipes

Steps:

• In a large skillet, saute onion in butter until tender. Add sugar; cook and stir over medium heat for 5-10 minutes or until onions are caramelized., Place crust on an ungreased 12-in. pizza pan; spread with onion to within 1 in. of edges. Layer with pears and cheeses. Bake at 450° for 5-8 minutes or until cheese is melted. Top with greens and tomato. Drizzle with dressing. Sprinkle with hazelnuts.

Steps:

• Trim off and discard the root ends and the dark green portion of the leeks.
• Cut them in half lengthwise and discard the toughest outer layers.
• Rinse thoroughly between the layers to remove any grit.
• Pat the leeks dry and slice them crosswise into thin shreds.
• Preheat the broiler.
• Melt the butter in a heavy saute pan and add the leeks, rosemary, and salt.
• Saute, stirring occasionally, until tender and nicely browned, about 6 to 8 minutes. Add the sherry and stir until the liquid dissolves.
• Slice the pear in half lengthwise and cut out the core section.
• Slice each half thinly and gently toss the slices with the lemon juice.
• Transfer the leeks to the pizza crust and spread them out evenly, leaving about a 1-inch border all around the outside free of topping.
• Arrange the sliced pears in a single layer on top of the leeks.
• Evenly distribute the blue cheese over the pears.
• Sprinkle on the paprika.
• Bake the pizza 4 inches from the broiler until the cheese is bubbly and lightly browned, about 10 minutes.
• Cut into wedges and serve.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
• Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
• Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
• Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

Steps:

• Put the water in a warm bowl and sprinkle the yeast and brown sugar on top. Stir to dissolve and set aside.
• Combine the rye flour, all-purpose flour, salt and olive oil in a mixing bowl and blend well. Add the yeast mixture and blend. Turn the dough out onto a lightly floured board and knead about 10 minutes. The dough should not be sticky. Add a litle more flour if necessary.
• Shape the dough into a ball. Lightly oil the inside of a mixing bowl, place the dough in it and cover closely with a sheet of clear plastic wrap. Let the dough stand in a reasonably warm place until it is doubled in bulk, 45 minutes to an hour. Punch the dough down, shape into a ball and return it to a clean, lightly oiled bowl. Let stand again until doubled in bulk, 30 minutes or so.
• Meanwhile, peel the pears and rub them with the lemon to prevent discoloring. Cut the pears in half lengthwise and remove the cores with a melon-ball cutter. Cut the pear halves into the thinnest possible slices. There should be about six cups.
• Preheat the oven to 500 degrees.
• Punch the dough down and divide it into thirds. Roll out each third into a 10- to 11-inch circle. Sprinkle three pizza tins or baking sheets lightly with cornmeal and place a circle of dough on each.
• Arrange a first layer of pear slices close together in concentric circles on each round, leaving a margin of about one inch from the outer rim of dough. Scatter a third of the grated Gruyere over each. Cover with a slightly smaller portion of pear slices and sprinkle with crumbled blue cheese. Brush the rim of each pizza with melted butter.
• Place the pizzas on a rack in the oven and bake 10 to 12 minutes.