Pear Pecan and Goat Cheese Pizza
Sometimes you want something fancy, but do not want the recipe to be complicated or take forever. This recipe works really well for that. Just a little prep work, a quick cooking and that is it. I highly doubt the recipe from start to finish would take longer than 20 minutes. You can even preheat the oven before you start prepping.
This recipe works well in Fall because the ingredients are available and seasonal in the Fall, though all ingredients should be available year round. You do not have to use tortillas for the crust. You can use tradtional pizza crust or focaccia if you prefer. I prefer tortillas because I always have them in my house and I like the taste. I also had someone who did not like red onions, you can substitute beets, red peppers or even
I also had someone who did not like red onions. You can substitute beets, radicchio, endive or even winter squash thinly sliced. Think Fall vegetables or fruit and you should be safe. You can also drizzle some olive oil on the top of the tortilla before adding the toppings.
I guess when I cook I rarely use recipes and if I do it is only a guideline, but when writing I try to come up with measurements because not everyone is good at guessing how much to put in a recipe. I hope you enjoy this recipe as much as I do.
1 red pear, cored and thinly sliced
¼ cup crumbled goat cheese
¼ cup chopped pecans
¼ cup thinly sliced red onion
1 tablespoon fig vinegar or balsamic vinegar
1. Preheat the oven to 400F.
2. Place a tortilla on a shallow baking pan, drizzle olive oil on it and place the other tortilla on top; top evenly with sliced red pear.
3. Sprinkle with goat cheese, chopped pecans, and sliced red onion.
4. Bake 8 minutes or until pears are tender.
5. Drizzle with fig vinegar or balsamic vinegar.
6. Can garnish with arugula scattered on top of the pizza.
7. Cut into 8 slices.