Pear Gorgonzola Bacon Pizza

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“A good cook is like a sorceress who dispenses happiness.” ~Elsa Schiaparelli


Pear Gorgonzola Bacon Pizza

This pizza is lovely when paired with a good Chardonnay or Riesling.

Preheat oven to 425 degrees

20 oz. pizza dough (the refrigerated kind is fine for this recipe)

a little extra virgin olive oil and Italian seasoning

2 large, cooked chicken breasts, cut into chunks

4 oz. sundried tomatoes

8 oz. sliced Provolone cheese

2 Bosc pears, peeled and sliced thin

5 oz. crumbled Gorgonzola cheese

4 oz. chopped pecans

4 chopped, fresh chives

1/2 lb bacon, cooked until crispy

Evenly spread the pizza dough into a large jellyroll pan.  Rub with a couple Tablespoons good quality extra virgin olive oil. Sprinkle with Italian seasoning. Next top the dough with the chicken chunks and sundried tomatoes. Arrange Provolone slices over the chicken and tomatoes. Top Provolone with pear slices. Sprinkle Gorgonzola chunks, pecans, chives and bacon over the top. Bake until the crust is browned, and the cheese is completely melted, about 15 minutes. Serve warm.



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  4 comments for “Pear Gorgonzola Bacon Pizza

  1. Sandy
    May 29, 2010 at 9:48 am

    I always love trying new items on pizza….This one looks easy and somthing different with the pears and not pineapple…Thanks again for the good music, good food and good drink….This will make me happy doing those aprons for the Lanesboro Rhubarb Fest next weekend…

  2. May 29, 2010 at 10:08 am

    This pizza is one of my favorites. When I first found the original recipe I wasn’t sure if I’d like pizza without tomato sauce.Well, it doesn’t need a sauce. This pizza has lots of yummy flavors going on… I added the chicken, sundried tomatoes, bacon and chives to my recipe. Let me know what you think 😉

    You’re welcome! Happy sewing Sandy! xo

  3. January 19, 2012 at 6:24 pm

    Yum, fruit and cheese and bread? Sold! 😉

    • Melissa
      January 19, 2012 at 6:27 pm

      I always make a ton of pizza dough when I make it and then freeze it in portions that will make little 10 inch pizzas. This would take two of those balls. Just set it on the counter to thaw for an hour, roll out and fit into jellyroll pan….OR (realllly easy but slightly less healthy…refrigerator pizza dough. I hardly ever use the stuff, but it works in a pinch.) xoxo! enjoy!

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