Thursday, January 6, 2011

Pear and Arugula Pizza

This is a quick and easy dish whether cooking for a crowd or just yourself!


- Pizza dough (whole wheat from Trader Joes)
- Pear
- Goat Cheese (with herbs)
- Arugula
- Mozzarella (shredded low-fat skim)
- Extra virgin olive oil
- Balsamic vinegar
(amounts vary depending on size of pizza)


Preheat oven to 375.

Let dough and goat cheese sit at room temperature for 20 minutes.

Thinly slice the pear(s).  The thinner the slices the better, but that all depends on your knife skills.

Roll out dough, use flour on surface so doesnt stick. If making it for yourself you will only need half the dough in the package.  Spray appropriate size pan with nonstick spray.  Roll out dough and place into a pan, preferably one with sides (mine was square).  Pat the dough on the pan with your hands, creating a crust by pushing about an inch up on each side of the pan.

Sprinkle the dough with a very light layer of extra virgin olive oil.  Place an even layer of goat cheese on the dough. For a personal pizza you should only need about 3 oz.  Next do a layer of pear.  Use your own judgment for how much to use.  Next is a layer of mozzarella.  For a personal pan you should only need about 3/4 a cup.  Next is a layer of arugula.  Use more arugula than you think necessary, as it will shrink significantly inthe oven.  Finally sprinkle with a bit of the extra virgin olive oil.
Let bake in oven for about 20-25 minutes or until dough is golden brown and cheese is melted.  Remove from oven and transfer to plate or cutting board.

When ready to serve, top with a bit of balsamic.

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