Pizza with Caramelized Onions, Pears, Chicken and Blue Cheese

by | Nov 3, 2016 | Blog, Food and Cooking, From the Kitchen, Wednesday's Recipe for Saturday's Dinner | 0 comments

You can do anything with good dough.  You can make your own or buy it in the store. It usually doesn’t matter.  Time is the issue with dough.  I promise I will follow up with a dough recipe soon.

This pizza came about while I was getting these nasty gray hairs dyed to be ‘more youthful’.  My friend Marilyn has a wonderful salon, Symetry, and I have had more great conversations there than almost anywhere else.  This particular day, a client of hers brought her some pears from her pear tree.  The conversation took on a mind of its own and we ended up with this recipe.

What you need:

  • Pizza dough- your choice.
  • 2 large white or yellow onions, whatever you have handy. Peeled and sliced.
  • 1/2 stick of unsalted butter- really- BUTTER, no subs.
  • fresh shredded mozzarella
  • One good sized pear, peeled or unpeeled, your choice. Sliced fairly thin.
  • about 4 ounces of a good blue cheese.  Nothing too soft, it will melt too much
  • one chicken breast. butterflied so it is not too thick.
  • salt and pepper, to taste

What to do:

Preheat oven to 500 degrees. If you use a stone, it will take about 45-55 minutes to get that nice and hot. Preheat your grill to medium-high.
  • On the stove add the butter and onions and begin the caramelizing process.  Keep stirring and watch, they will begin to turn brown and the pungent odor will turn sweet.  I don’t know how long it takes. Have a glass of wine and be patient.  That works for me.
  • While this is going on, grill that chicken breast (with just salt & pepper) but not too cooked as it will continue to cook in the oven on the pizza.
  • Prepare your dough as you would for pizza.  Chip rolls it out and puts it ‘undressed’ in the oven for a few minutes to begin the crisping process.
  • Take it out and when the onions are done, spread them liberally directly on the dough.
  • Sprinkle just a bit of the mozzarella. It holds it together nicely, or not. I just love cheese.
  • Fan the pear slices.  If you are using this more like a tart, than a pizza, keep the fan tight.  Otherwise spread the pear like you would any other pizza topping.
  • Slice the cooked chicken and fan along the pear lines on the pizza.
  • Blue cheese? Say no more- add what you like, how much you like.

Put this into the oven for about 12 minutes checking frequently based on the speed of your oven. Slice it and serve with some cold San Pellegrino or a glass of white wine.  Yummy.

Sorry this missed Wednesday’s post.  Too much going on these days.

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About Me

KarenHello and welcome.
I am often asked, “What is Pasta on the Floor?”
Pasta on the Floor is different for everyone. It is a recipe that tells a story and inspires them to try something new. For others, stories of family, joy, loss, and hope engage with them. This brings me a great deal of happiness. I do not take myself too seriously, so be forewarned the subject matter is open and truthful. In many ways, Pasta is a tale of life, and I think you will find familiarity and commonality as you scroll through these pages.

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