The lure of a cozy, leafy tree sheltered restaurant patio is a great hideaway on a drizzling spring evening.
Even more comforting is this pear and gorgonzola flatbread pizza that’s been on the menu since 1988.
The creamy cheese and black pepper crunch match perfectly with soft pear. Brushed with dill pesto and sprinkled with toasted pinenuts, it’s a perennial favourite.
It can on occasion be too wet, so take care not to crowd the pears.
PEARS, GORGONZOLA CHEESE, BLACK PEPPER, PINE NUTS ON A DILL PESTO CRUST
Recipe from Best of Bridge
12-inch pizza crust (see Fast and Easy Pizza Crust – That’s Trump – pg.96) or purchased pizza crust
olive oil to brush on crust
1 14 oz. can pears, drained and sliced in thin strips
2 Tbsp. toasted pine nuts
3 oz. Cambozola cheese, sliced or crumbled
freshly ground pepper
Preheat oven (or bbq) to 450F. Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.