Pear and Goat Cheese Pizza
|Dried pears||2 Ounce (1 Cup)|
|Water||1⁄2 Cup (8 tbs)|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Balsamic vinegar||1⁄4 Teaspoon|
|Gluten free pizza crusts||2 (Oven Ready, 7 Inches In Diameter)|
|Bartlett pear||1 , peeled, cored and thinly sliced|
|Woolwich chevrai goat cheese||4 Ounce, crumbled|
|Chopped walnuts||2 Tablespoon|
Combine the dried pears, water, apple juice and pepper in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, for 25 minutes. Remove from the heat and allow to cool slightly. Put the pears, and all of the liquid in the pan, into a blender or a food processor. Add the vinegar and blend until a coarsely chopped consistency. Set aside.
Preheat the oven to 375 F. Spray a large pizza pan with a non-stick cooking spray. Place the pizza crusts on the pan and place them in the preheated oven and bake for 10 minutes. Remove them from the oven and spread 1/2 of the cooked pear mixture evenly over the top of each pizza, leaving a 1/4 inch border around the edges. Arrange the pear slices on top of the sauce.
Sprinkle the cheese evenly over the top of the pear slices. Sprinkle 1 tablespoon of the walnuts over the top of each pizza. Bake them in the preheated oven for about 14 minutes, or until the cheese starts to melt and the walnuts are toasted. Remove from the oven and transfer to a cutting board. Cut each pizza into 6 pie-shaped wedges and serve immediately.
For more information on Woolwich Dairy or to purchase their products, visit WOOLWICH DAIRY .