For fans of garlic, a simple dish. Golden hue, golden flavor!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 1 pizza |
Ingredients
- 1 (16 ounce) package refrigerated pizza crust dough
- 4 ounces sliced provolone cheese
- 1 Bosc pear, thinly sliced
- 2 ounces chopped walnuts
- 2 ½ ounces Gorgonzola cheese, crumbled
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
- Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 585 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this pizza for a potluck party on a homemade crust, topped with arugula (rather than chives) – it was a hit!! I also brushed the crust with avocado oil and fresh chopped garlic. Such a good blend of flavors. I can’t wait to make it again!
This recipe is easy, quick, and excellent. I thought about adding dried cranberries on top for it different kick, but haven’t done it just yet.
So friggin good! I pre-baked the crust to give it structure to support the weight. After pre-baking the crust for 5 mins, I drizzled a little olive oil on the crust before adding ingredients. I followed the layering exactly except instead of green onions, I added fresh arugula once the pizza was finished baking.
Delicious!
Wow is this good!
This was my favorite pizza at CPK! I was so disappointed when they removed it from their menu.I used Green Giant -cauliflower pizza crust in Tuscan flavor which provided a thin, crunchy crust and took a few pointers from others like pre-baking the crust before adding toppings, swiping olive oil and garlic over the crust and adding additional gorgonzola and caramelized onions. Super easy- I will definitely make this again!
I followed the recipe exactly. It was delicious and fast! Served with a salad and dinner was done.
exccellent. Never could figure out what to do with those rock hard Anjou pears! For a bit of color I added some chopped green and orange peppers to the top. Worked well.
I did not measure the amount of gorgonzola and probably used too much. Pizza was pungent but good anyway. The pear slices were also too thin so their flavor was lost. I made the pizza dough from Cuisinart recipe.
It’s like a twist on a cheese plate, a different way to present bread, fruit, cheese, and nuts together. I think the combination of ingredients in this recipe is inspired! I used fontina cheese instead of provolone, because (say it with me) it’s what I had on hand. My pizza had a bitter taste periodically, which I think was from my walnuts. It was tasty nonetheless, and I know I’ll have fun playing with other combinations. Thanks for sharing!
I love it, stretched it, doubled it and added some sliced fresh mushrooms… Yummy
IT was delicious.! It’s important to go easy on the Gorgonzola cheese. Next time I want to try adding a little carmalized onion…
absolutely awful
did not live up to my hopes
I added green peppers as well. This was a very simple and delicious recipe!
made this on the grill!
It was Ok
Used flat bread for the crust since we like extra crispy. Was generous with the rest of the ingredients and it was fabulous. Quick and easy. Makes a wonderful appetizer.
This was so good we made it 2 nights in a row in our pizza oven. I couldn’t get Bosc pears the first time so we used Anjou. Used Bosc the 2nd time but I actually preferred the sweetness of the Anjou against the gorgonzola. The gorgonzola melts beautifully with the provolone and is so creamy. You must have the chives– they really add a bright flavor in the end.
Nice flavour combo!!! Will make again
I made a couple of changes. Instead of walnuts I used pecans and instead of chives I used fresh basil. Everyone in my family loved it. I also added a drizzle of balsamic vinegar at the end after it cooled a bit and it was fantastic.