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Autumn Pear Pizza with Greens Salad

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Servings 4 Servings

Ingredients:

For the Crust:

  • 1 cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt

Pizza Toppings:

  • 2 tablespoons olive oil
  • 1 garlic clove (minced)
  • 1 cup freshly grated fontina cheese
  • 4 ounces crumbled goat cheese
  • 2 Harry and David Royal Riviera Pears (thinly sliced)
  • Freshly grated nutmeg
  • ¼ cup fresh sage

Balsamic Pear Salad:

  • 8 cups torn butter lettuce
  • Pinch of salt
  • Pinch of pepper
  • 2 Harry and David Royal Riviera Pears
  • 3 to 4 tablespoons Pear Balsamic Vinaigrette

Instructions: 

  • In a large bowl, combine water, yeast, honey, and olive oil.
  • Mix with a spoon, then let sit until foamy, about 10 minutes.
  • Add in the flour and salt, stirring with a spoon until the dough comes together but is still sticky.
  • Using your hands, form the dough into a ball and work in the additional 1/2 cup of flour, kneading it on a floured surface for a few minutes.
  • Rub the same bowl with olive oil then place the dough inside, turning to coat.
  • Cover with a towel and put in a warm place to rise for about 1 to 1 1/2 hours.
  • After the dough has risen, punch it down and place it back on the floured surface.
  • Using a rolling pin or your hands, form it into your desired shape and place it on a baking sheet or pizza pan. Place the towel back over the dough and let it sit in a warm place for 10 minutes.
  • Heat the oven to 425 degrees F.
  • Brush the dough with the olive oil and sprinkle with garlic.
  • Sprinkle with the fontina and goat cheese. Layer the pears over the top and sprinkle with salt, pepper, and fresh nutmeg. Place the fresh sage leaves on top.
  • Bake the pizza for 15 to 20 minutes, or until golden and bubbly. Let cool slightly before serving.
  • To make the greens salad, toss the lettuce with salt and pepper. Add the sliced pears on top. To serve, drizzle with the pear balsamic vinaigrette.
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