Pumpkins and sweet potatoes seem to get all of the fall love. Rightfully so, but lately I’ve been having a mini obsession with pears. One day last week, pear pizza sounded like a good idea to me. No, I mean, literally, I just liked the way it sounded… with the two p’s.
I love a sweet component to savory foods, so I knew this would be good – I didn’t know this combo would be ridiculously good. While we were snapping photos, I let Jack have that missing slice. I knew we had a winner when he took a bite and his eyes lit up with excitement and surprise. Those eyes, they don’t lie. And they also don’t appease me.
The key here is that you want everything pretty thin – you don’t want dough that’s too doughy or huge chunks of onion or pear. You want those first few layers to nicely melt into each other.
And don’t skimp on the fried sage – it’s quick, easy and it’ll make your house smell like fall (and also strangely a little bit like McDonald’s breakfast sausage).
- pizza dough, rolled thin
- olive oil with some minced garlic
- 1 almost ripe pear, thinly sliced (about ⅛ inch)
- ⅓ cup (or more), grated pecorino
- 1 ball of fresh mozzarella, sliced
- part of a red onion, thinly sliced
- ¼ cup good feta cheese
- ¼ cup pine nuts
- handful of arugula
- sage leaves, fried
- optional: a few pinches of red pepper flakes
- optional: drizzle of honey
- Brush pizza dough with olive oil, garlic and a bit of salt.
- Evenly sprinkle with grated pecorino.
- Near the edge, place a layer of pears in a circle, then slightly overlap the pear layer with a circle of sliced mozzeralla, then another circle of pears, etc.
- Top with red onion slices, crumbled feta and pine nuts. Drizzle with olive oil and sprinkle on a few pinches of salt.
- Cook until browned and bubbly (timing will depend on your dough - mine was very thin - I cooked my pizza at 450 for about 8-10 minutes.
- Meanwhile fry your sage. Heat a small skillet with about an inch of oil. Toss one sage leaf in to test if your oil is hot enough (if it bubbles as it hits the oil). Fry sage leaves for about 5 seconds each. Remove place on a paper towel to cool.
- Remove pizza from the oven and top with arugula and sage leaves. Optional - add a few pinches of red pepper flakes and a drizzle of honey.
I used store bought pizza dough here, but I’ve had success with this recipe in the past.
If I were to veganize this one, I would sub in daiya cheese and maybe drizzle some reduced balsamic on top at the end.