Tag Archives: gorgonzola

Pear, Blue Cheese, and Bacon Pizza

Pizza, pizza, pizza. We get pizza every Friday in our office and most Fridays, I skip it and grab take out from the vendor on the corner. For someone who loves pizza, sometimes I can’t bring myself to eat plain old cheese pizza. It’s my favorite but some days, I just can’t do it. I loved the idea of this different no-tomato style pizza, Pear, Blue Cheese, and Bacon Focaccia-Style Pizza. Okay, I admit my pizza dough isn’t “focaccia-style” because I take short cuts when it comes to pizza dough. Yes, I know I can make it myself and yes, I know it will probably taste better. But let’s face it, when I want pizza, I’m not waiting hours for dough to rise. Get in my belly!

Cooked bacon (in typical fashion, I used turkey bacon), red onions and blue cheese are layers over creamy ricotta mixed with a little nutmeg for extra flavor. After baking in the oven, the pizza is topped with thin Bosc pear slices and vibrant arugula. There are so many layers of flavor in the pie. For someone who never used to eat blue cheese, I found myself enjoying the bites with blue cheese the best (I used Gorgonzola) and wished I had used more. Not feeling pears during the summer? Juicy peaches would be a great substitute. If you are having a lazy weekend day and want to make your own dough, go for it. Please let me know what I’m missing out on.


Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon. Return pan to medium heat. Add onion to drippings; cook 4 minutes or until tender, stirring occasionally.



Combine ricotta and nutmeg in a small bowl. Spread ricotta mixture over dough, leaving a 1/2-inch border; top evenly with bacon, onion mixture, and blue cheese. Brush edges of dough with remaining 1 teaspoon oil.



Bake at 450° for 12 minutes or until edges are golden. Top pizza evenly with arugula and pear; sprinkle with pepper.


Additions: None

Omissions: None


Overall Rating: Like It

Source: Cooking Light magazine

Peach and Gorgonzola Chicken Pizza

Sometimes I forget that I actually like blue cheese.  Or at least some blue cheese.  Ever since I made Pear Chutney Bruschetta with Pecans and Gorgonzola so long ago, I’ve become much more likely to make a dish that calls for blue cheese.  Before, I would substitute feta which isn’t even close to the same flavor.  But even though I’ve come a long way, I still eat ranch with my buffalo wings and substitute gorgonzola for real blue cheese.  A tiger can’t change it’s stripes.  This Peach and Gorgonzola Chicken Pizza is a good way for someone to baby step their way into the world of blue cheese.

Prebaked pizza crust is topped with sliced fresh peaches, crumbled gorgonzola cheese, shredded chicken, and mozzarella cheese.  After baking, a reduction of balsamic vinegar is drizzled over the top to add yet another bold taste which enhances the whole pie.  The sweetness of the peaches, the bite of the gorgonzola, and the tang of the balsamic vinegar all make for a perfect marriage of unique pizza flavors. With nary a tomato in sight, this isn’t your typical pizza.  But it’s ease and amazing combination of flavors makes for a quick week night dinner that’s perfect for a warm summer night.

If you like this, also check out Apple, Ricotta Cheese, and Pecan Pizza.


The ingredients:


Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust.


Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices.

DSC04544 Top with remaining 1/4 cup mozzarella. Bake in a preheated 400°F oven for 11 minutes or until crust browns.

DSC04545 Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).


Drizzle balsamic reduction evenly over pizza.

DSC04547 Cut pizza into 8 wedges.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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