Tuesday, October 9, 2018

Arugula Pesto Pizza with Roasted Pears and Provolone #NationalPizzaMonth


Today, Coleen of The Redhead Baker invited the Festive Foodies to join her in celebrating National Pizza Month. Yeah, I wasn't about to pass that up!


Before I get to my pizza offering, here are the pizza-loving bloggers' posts...



You might remember that the boys and I went apple and pear picking recently. So, I had a glut of homegrown pears that I wanted to pair with a savory pizza.

Ingredients

Dough
  • 2 C white whole wheat flour
  • 1 C white flour
  • 1/2 t active dry yeast
  • 1 t salt
  • freshly ground pepper
  • 2 T olive oil
  • 1-1/2 C warm water
Pizza
  • shredded provolone
  • pesto (my arugula pesto here)
  • pears, cored and thinly sliced
  • fleur de sel
  • thinly sliced fresh arugula for garnish
Procedure

Dough
Mix everything together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use any pizza dough.


Pizza
Preheat oven to 450 degrees F.

Press the dough out into a circle or rectangle. I try to maximize the space on my baking sheet or stone.


Add a dollop of pesto to the top and spread sauce to the edges. Top with grated cheese. Arrange the pear slices on the pizza and sprinkle with fleur de sel.


Bake for 15-17 minutes until the crust is crisped and golden. Let cool for 5 minutes before slicing.


Top with thinly sliced arugula for serving. Pronto al tavolo!

2 comments:

  1. Great flavor combination! P.S. Apples on pizza are great too if you still have some from your visit.

    ReplyDelete

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