Below you will find tonight's dinner offering. I am making gorgonzola pear pizza two ways, one with caramelized onions and one without. I want to see what the onions bring to an already sweet and savory pizza. The wine selection for tonight's meal is a 2010 Conundrum California white table wine. My rationale in selecting the Conundrum with this sweet and savory pizza are the layers of flavor and complexity this wine brings. Please see tasting notes from a previous post.
Grilled Gorgonzola Pear Pizza
2 7 inch thin & crispy pizza crusts (I use Mama Mary's)
for the sauce I use a thin layer of pear butter
1 thinly sliced pear, place on pizza in a single layer - you may need a little more than 1 pear, so you will need to eyeball this during prep
1/4 cup crumbled Amablu gorgonzola - less is more when it comes to this cheese. I like gorgonzola over blue cheese. I feel that the gorgonzola provides more depth and complexity to the pizza.
For one of the pizzas I am going to add caramelized onions. Here again, less is more. First of all I bake the pizza crust per label directions for 5-7 minutes. I then remove the crust from the oven and add the above ingredients. Next I place the pizza's on the grill which is around 500 degrees. This is about a 3-4 minute process. Right before I remove the pizza from the grill I add a light drizzle of honey, oh yes, so good!
I will let you know how the wine pairs with this meal.
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