It’s time to get Whisk-y! Today is Wisconsin Whisk‘s first member recipe swap, All Whisked Up, and I’m really excited to be a part of it! Here’s how it works: every participant was assigned another member’s blog. We were instructed to peruse the blog, learn a little about the writer and pick a recipe to recreate and photograph on our own.
The blog I was assigned was Eat. Laugh. Craft. I was thrilled when I got the assignment, because I actually got to meet Georgina at our first Whisk meeting a few weeks ago. Georgina has been writing Eat. Laugh. Craft for about 3.5 years, and writes recipes for some really awesome looking food, plus craft projects and healthy living posts. So actually very similar to Domestic Dreamboat. So if you’ve been enjoying my blog, check out Georgina’s too – you’ll probably love it!
So, on to the recipe. When I was browsing through Georgina’s recipes, there were a lot I wanted to try, but one in particular stood out – Caramelized Pear, Prosciutto and Blue Cheese Pizza. Since I have a weakness for homemade pizza in general – especially ones with prosciutto – and because I already had most of the ingredients in the fridge, I knew I needed to make it. Right away! I followed Georgina’s recipe, with a couple of tiny tweaks, and I present my version of Caramelized Pear and Prosciutto Pizza with Gorgonzola.
This pizza was great – the combination of sweet and salty is so delicious! Since I made it when hubby was out of town, I ate the whole thing myself (over the course of a couple days), and then made myself a mini version later when I had leftover dough. Couldn’t get enough!
The only changes I made to Georgina’s recipe were to cut down a bit on the amount of butter and sugar used to caramelize the pears, because – lets be honest – pizza is already high enough in calories as it is. The pears still caramelized perfectly and tasted delicious. I also added a light sprinkling of freshly ground black pepper to my finished pizza, and I think it added a nice touch.
I will admit to a bit of a kitchen fail when I made this pizza, and it happened when I was making the balsamic glaze. I’ve made it before, and it’s relatively simple. You just pour some good balsamic vinegar into a small pot and simmer it until it boils down to a syrupy consistency. Well, it turns out that you need to keep an eye on it, because there’s a fine line between syrupy and taffy-y. My balsamic cooked down so much that I pretty much got balsamic candy. Then I tried to add water to it to thin it out – doesn’t work. As you can see in my picture below, it’s a little runny. If you’re going to make the balsamic glaze for this pizza (which does taste really great by the way, but the pizza is still delicious without it), don’t overcook it like I did!
- 2 semi-ripe pear, cored and thinly sliced
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- ¼ tsp salt
- ⅛ tsp nutmeg
- 1 Tbsp brown sugar
- pizza dough for 2 medium pizzas
- 6 oz Fontina cheese, shredded
- 2 medium shallot, thinly sliced
- 2 medium garlic cloves, thinly sliced
- 4 slices prosciutto
- 6 ounces Gorgonzola (or any blue cheese), crumbled
- Freshly ground black pepper
- balsamic glaze for drizzling
- Add olive oil and butter to a medium skillet over medium-low heat. Add sliced pears and cook, stirring often until softened, about 10 minutes. Stir in brown sugar and keep cooking until pears are golden brown. Remove from heat
- Move oven rack to lowest position and insert pizza stone. Heat oven to 500°F.
- Divide pizza dough in half. Form into 2 equal balls. Set one ball aside and cover with plastic wrap. Roll the remaining dough thin. Top with just under half of the Fontina cheese. Spread half of tthe pears, shallot, garlic and prosciutto over the Fontina. Cover with half of the Gorgonzola, and a little more Fontina (leaving half for the second pizza).
- Transfer pizza to preheated pizza stone. Cook until crust is golden brown and cheese is melted and bubbling, 10-15 minutes. Cool slightly before cutting. Repeat with remaining ingredients.