It’s almost the end of grilling season. If you’re looking to make the most of the little sunshine and few warm days we have left, I would suggest making a pizza on your grill. To start the pizza, I grilled flat bread until it almost turned into a cracker. I decided to go with blue cheese and pear flavors, because the two pair incredibly well. I would have used Gorgonzola as a topping but my local market only carried Fourme d’Ambert, which is a raw French blue cheese (equally delicious). I broke the traditional rules for pizza and spread béchamel sauce along with caramelized onions in place of the standard tomato sauce.
This is an easy, light meal and it’s a perfect recipe for a warm, summer day. Enjoy!
1. Info for Gorgonzola Pear Pizza Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Gorgonzola Pear Pizza Recipe
- 6 flat breads (or any bread such tortillas or pita bread)
- 10 ounces Fourme d’Ambert blue cheese, crumbled
- 8 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly cracked
- 1 teaspoon red chili flakes (optional)
- 4-¼ cups milk, warmed for 2 minutes in the microwave
- 4 tablespoons caramelized onions (see tips)
- 4 soft, fully ripe pears
- juice of a lemon
- 2 teaspoons honey
- 4 cups mixed greens (arugula, frisée, Romaine and red oak leaf)
- 4 tablespoons olive oil
- For the blue cheese béchamel sauce: In a saucepan, melt 8 tablespoons of butter over medium-low; you don’t want the butter to burn. Add the red chili flakes (if used). Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring manually with a whisk for approximately 3 minutes. The flour should absorb the butter and form a paste. Stir well until incorporated and add the milk in 3 stages. Increase the heat while constantly stirring for about 5 minutes. Add 4 ounces of blue cheese and reduce the heat to low. Once the cheese is melted and well incorporated, season with salt and pepper. Let the sauce rest until it’s time to assemble the dish. Prepping the pears: Peel, core and cut the pears in small wedges. Place the pears in a bowl and coat them in lemon juice to prevent oxidation of the fruit and drizzle with honey and 1 tablespoon of olive oil.
- Remove the remaining blue cheese from the refrigerator 15 minutes before serving to bring it back to room temperature.
- On a hot, un-greased pizza stone, re-heat the flat bread, one at a time, for about 20 seconds on each side.
- Spread the blue cheese béchamel sauce onto each flat bread. Sprinkle with caramelized onions. Let cook until the bread harden a bit. Remove from the heat. Garnish with salad greens. Top with the pears and sprinkle with crumble blue cheese.
- Finish with a drizzle of olive oil.
- Serve immediately.
- Bon appétit!