We recently wrapped up our #pearpizza takeover contest with many mouth-watering entries. It was truly difficult selecting our favorite pizza since there were tons of creative and delicious looking photos and recipes shared. In the end, we selected Veronica Callaghan, a Connecticut-based cook who is passionate about coming up with new recipes. Veronica really did go all in on pear pizza, creating not one but two amazing pies. Between the two of them, there was a high level of creativity in the recipes as well as quality of the visual presentation, and both of her creations used ingredients and flavor combinations that surprised us in the best kind of way. They are also too good not to share, and Veronica has graciously provided us with her award-winning pear pizza recipes so you can make them at home any time!
Ingredients:
Directions:
Preheat oven to 500 degrees with a pizza stone inside.
Cook the pancetta in a medium sized skillet over medium heat until lightly browned. Stir in the heavy cream and chili paste and continue cooking until liquid is reduced by half.
Spread a handful of the cornmeal or maseca on a pizza peel. Using your hands, gently press, spread and stretch the dough into a 12 to 14-inch circle.
Spread the pancetta mixture evenly over the dough then top with the cheeses. Arrange pear slices on top of the cheese. Pour a generous drizzle of the chili oil (about 1 tablespoon) over the pizza.
Carefully slide the pizza from the peel onto the hot pizza stone and bake for 10-12 minutes, rotating with the peel once or twice for even browning and to prevent sticking.
Remove pizza from the oven and scatter fresh thyme and bits of honeycomb over the top before slicing into wedges to serve.
Ingredients:
Directions:
Preheat oven to 500 degrees with a pizza stone inside.
Heat the oil in a large skillet over medium heat; add the onion and cook until tender, about 5 minutes. Season onion with the salt then stir in the pear cider and chili paste; continue cooking until liquid is almost completely absorbed; allow to cool while preparing dough.
Spread corn meal or flour lightly over a pizza peel. Using your hands gently stretch and press dough into a 12 to 14-nch circle. Spread the onions over the dough then top with the gouda and Parmesan cheeses. Arrange pear slices over the cheese. Bunch up the prosciutto and arrange between the pears.
Carefully slide pizza off peel onto the hot pizza stone and cook for 10-12 minutes, rotating once or twice with the peel for even cooking.
Remove from the oven and drizzle with the balsamic glaze before serving.
