Gorgonzola pizza with pears and prosciutto is a simple thin crust pizza that will definitely elevate your pizza night! In this family of cheese lovers, any type of blue cheese is very popular in this house.
I always keep a tub of blue cheese crumbles or a hunk of Gorgonzola in the fridge to add to a salad, which seems to elevate it much more than say, cheddar. (This post was originally published on November 6, 2015. As an Amazon Affiliate, I earn commission on qualifying purchases.)
This delicious Gorgonzola pizza makes a nice mid-week dinner, paired with a simple green salad. But it would also make a lovely appetizer. If you keep this Olive Oil dough in your fridge, a quick pizza meal is just 30 minutes away, from start to finish. If you don’t happen to have pizza dough, you can certainly use the fresh pizza dough that most grocery stores, (or Trader Joe’s) sell.
What’s the difference between “blue” cheeses?
While there are many more than the three listed, I’ll tell you about the big three and their differences. Gorgonzola is a blue cheese from Italy made of cow milk. It is a protected product under the European Union’s Protection Designation of Origin (P.D.O.)
Roquefort cheese is from France, and made from sheep’s cheese. Roquefort is also a protected cheese, which means the European Union designates which producers can label their cheese “Roquefort”.
The third, and probably less well known blue cheese, is Stilton which is from England which is made from cow’s milk. It too, is a protected cheese under the UK protected designation of origin (PDO).
They are all classified as “blue cheese” because they all have a bluish green mold which runs through the cheese in either streaks or spots which create that speckled “blue” appearance. And any cheese does not fall under protected status can just be called “blue cheese”.
What you’ll need
- One pound of pizza dough either homemade or store-bought.
- 1 firm but ripe pear.
- Mozzarella cheese
- Gorgonzola cheese
- arugula (In italy arugula or “rucola” is often liberally served on pizzas or as a salad.)
Pizza in Italy with LOTS of arugula.
How to make Gorgonzola pizza with pears.
There’s nothing to precook here other than the dough. Roll out the dough in a circle or a rectangle for appetizers. Preheat the oven to 475 degrees F. Sprinkle a pizza stone with cornmeal. Scatter mozzarella.
Arrange pears on top of mozzarella.
Don’t forget the Gorgonzola.
When the pizza comes out of the oven, scatter with a handful of fresh arugula.
To make ahead for company, have the dough pre-baked. Just before your guests arrive, finish assembling and baking then garnish and serve.
Gorgonzola Pizza with Pears and Prosciutto
- Preheat oven to 475 degrees F.
- On a well-floured work surface, roll out the pizza dough about 1/4" thick, (or thinner if you like).
- Sprinkle a cookie sheet or pizza stone with cornmeal and slide the dough onto the baking surface.
- Pre-bake pizza for 3-5 minutes, or until barely golden. It might puff up, but will relax once you remove it from the oven. Gently pierce the pizza with a knife to help deflate any bubbles, if necessary.
- Core and thinly slice pear. Chop or tear prosciutto and crumble Gorgonzola.
- Brush the surface with olive oil, sprinkle with mozzarella cheese, and gorgonzola. Arrange pear slices and scatter chopped prosciutto. Return to oven and bake an additional 8-10 minutes or until crust is browned and cheese is melted.
- Any blue cheese can be substituted for the gorgonzola.
- Crust can be pre-baked an hour or two before assembling the pizza.
- Omit prosciutto for a vegetarian version.