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Pear Gorgonzola and Walnut Mini Pizza

With Mazola® Vegetable Oil

Serving Size Icon

SERVING SIZE

4 TO 6 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 40 MINUTES

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SKILL LEVEL

INTERMEDIATE

Ingredients:

DOUGH:

  • 3 cups all-purpose flour
  • 1 (2-1/4 tsp.) package Fleischmann’s® Quick Rise Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup very warm water (120° to 130°F)
  • 1/4 cup Mazola Vegetable Oil

VINAIGRETTE:

  • 2 tablespoons diced red onion
  • 1 clove fresh garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Mazola RightBlend Oil
  • Salt and pepper, to taste

TOPPINGS:

  • 1 ripe Bartlett, Bosc OR D’Anjou pear, cored, quartered and thinly sliced lengthwise
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup chopped walnuts

Instructions:

  1. Combine flour, undissolved yeast, sugar and salt in a mixing bowl.
  2. Add very warm water (120° to 130°F) to flour mixture and mix on low speed of electric mixer for 1 minute. Add oil and mix until thoroughly combined; mix until dough forms a ball and does not stick to sides of bowl. Transfer dough to lightly floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes.
  3. Shape the dough into a ball, and transfer to a lightly oiled bowl; turn once to coat. Cover loosely and let rest in a warm place until doubled in size; about 45 to 60 minutes.
  4. Combine vinaigrette ingredients and set aside.
  5. Preheat oven to 400°F. Punch down the dough and cut into two pieces and spread onto a lightly floured work surface.
  6. Press or roll dough into 8 x 10-inch ovals approximately 1/2-inch thick. Place side by side on a large oiled baking sheet. (Sprinkle sheet with cornmeal for added texture, if desired.)
  7. Evenly distribute the toppings leaving a 1/2-inch border around the edges. Drizzle each pizza with some of the vinaigrette.
  8. Bake for 20 to 25 minutes, or until edges are browned. (Pizzas can also be baked on a pizza stone or grill.)
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