The pear and blue cheese pizzette was one of my go-to items on the Cheesecake Factory menu. (They’ve replaced with a roasted pear and blue cheese flatbread – I’m not sure how I feel about that!) I’m not the only one who loved it, though – my friend Yvonne created this version inspired by the Cheesecake Factory dish and it’s just as good.
I’ve made this pizza dozens of times but I decided to share it now because it’s a great option for lent. Once we venture away from cheese pizza, we always end up with a lot of meat toppings. This is a great, flavorful, meat-free option.
Pear and Blue Cheese Pizza
(slightly adapted from The Hot Housewife)
Makes 1 Personal Pizza
1/4 recipe pizza dough
1/2 t. olive oil
1 clove garlic, minced
1/3 cup Italian Cheese Blend Shredded, Divided (I used a mixture of mozzarella, parmesan and fontina)
1/4 cup blue cheese crumbles
1/2 D’anjou pear, peeled, cored, and sliced thin
1 T. chopped red onion
Preheat oven to 350F degrees.
Roll out your dough on a lightly floured surface to desired thickness. Place on a lined cookie sheet and bake for 5 mins.
Remove from oven and brush the olive oil on the dough. Spread on minced garlic and then sprinkle on half the Italian cheeses.
Arrange sliced pears on pizza then sprinkle the blue cheese crumbles and red onion on top. Cover with remaining half of Italian cheeses.
Bake for an additional 10 minutes or until cheese is melted and bubbly. Let cool for two-three minutes before slicing.
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