Tuesday, October 27, 2009

Tasty Tuesdays: #19

Hello my blogging friends! It's a crisp autumn day outside, but at least the sun is shining down and the ground has dried up. I'll take what I can get!

As some of you may know, I hosted Michelle's big 30th bash this past weekend (massive post to come), and of course, this included a fairly expansive food spread. In light of the overwhelming response I received to a few of the items, I will be featuring select recipes from the party over the next few weeks. Aren't you lucky?

Today's recipe is completely original and was basically created in my head. It was a big hit, so I'm assuming that equates to a success. My inspiration came from a salad we regularly made at the lake house this past summer. In fact, I believe it's been a previous recipe on Tasty Tuesday's (easy sbp salad), and highlighted pears and blue cheese. I went with gorgonzola cheese in this case, but it was the same general idea.

This recipe is super easy and the only time-consuming step (caramelizing the onion) is completely optional.

Rachel's Rockin' PGO Pizza

Ingredients:
1 refrigerated pre-made pizza crust (gasp if you will, but I wasn't about to make a homemade crust)
1 container crumbled gorgonzola cheese
1 large pear, thinly sliced
1/2 C caramelized onions* (optional)
drizzle of balsamic vinaigrette

1. Preheat oven to 350 degrees and line a baking sheet with non-stick aluminum foil.

2. Unroll pizza crust on foil and sprinkle cheese evenly over the surface.

3. Arrange the sliced pears over the cheese and top with onions.

4. Drizzle with balsamic vinaigrette and bake for approximately 15 minutes or until the crust is cooked thoroughly.

I also added some baked chicken I had leftover from another dish. It was just a smattering and is entirely optional.

*To caramelize onions, slice thinly and cook in a skillet with just a touch of butter (or liberally sprayed with cooking spray). Once onions begin to turn opaque, sprinkle with sugar (or splenda) and continue to cook until they are a nice golden color. These can be stored in the refrigerator until you are ready to make your pizza.

2 comments:

Poefam said...

I hated to miss all of your FANCY food! Amy raved about your skills! :) Impressive!

Meggers1021 said...

That sounds delish!