Carmelized Onion, Spinach, & Pear Pizza


Did you know that October is national pizza month?

It is.  Now you know. You  have no excuse to not make pizza this week. That’d make you the Scrooge of pizza month, and no one wants that hanging over their head.

Mmmm Yeasty.

I realize that I literally just gave you something relatively similar to this in sandwich form….the fruit, the strong cheese, the spinach, the homemade grain….remember? Bacon & Blue Apple Panini folks.

But this is the first time I’ve ever made my own pizza dough totally from scratch. My first time guys. It needed to be special. Cheese+fruit says special in my mind.

If pride could take physical form…mine would have been in the shape of a  dough ball yesterday.

It’s not like it was hard..or required unique skills…or equiptment..or anything of that nature. I just felt so authentic. And cooler than the average joe. Go make your own pizza dough for this month of pizza pandemonium…you too shall have a semi-unjustified ego boost. It’s nice.

Just a warning though,don’t pump iron before doing so.. because I know you were so planning on it and all. However, between the kneading and the stretching you’ll get your arm work-out for the day. I was not expecting that.

 In addition to cheese and fruit, adding onions that have simmered in a skillet to the point of carmelization tends to make things special as well.

 I have issues with naming recipes. Sometimes it’s really hard to decide what should be included, what order things should go in, and if you’ve even accuratel conveyed what the heck you’re trying to say.

For instance, this pizza also has toasted walnuts and gorgonzola cheese. I feel like that’s sort of important, but “Carmelized Onion, Spinach, Pear, & Walnut Pizza with Gorgonzola Cheese” seems ridiculously long.

Oh well, I suppose if you’re enticed enough by what’s included in the title, the left-out ingredients can just be a little surprise doorprize for ya.

 I looked up fun statistics about National Pizza Month. Americans apparently eat approximately 100 acres of pizza per day…or roughly 350 slices per second. Wow. I’m not even gonna make a fat joke here. Seems unneccessary.

Well, I’ll be hopping on the bandwagon of pizza-eatin fools. I have an entire pizza. I am one girl. Hello lunch and dinner for the next week.

No complaints.

Carmelized Onion, Spinach, & Pear Pizza

For the crust

Adapted from The Confused Homemaker

  • 1 (0.25 oz) package active dry yeast
  • 1 cup warm water
  • 2.5 cups all-purpose flour (I substituted 1.5 cups whole-wheat)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp white sugar

In a smaller bowl you will add your packet of yeast, warm water & sugar.  It should start to foam & grow.  If this doesn’t hap­pen within 5–10 min­utes, throw out your yeast & start over.  Either your packet was old or per­haps the water was too hot.

In a large bowl, add in your flour & salt.  Then you want to make a hole or well in the cen­ter in the bowl.  Into that com­bine yeast with water & olive oil.  Mix it together.

Trans­fer dough to a lightly floured work sur­face and knead dough for about 5– 7 min­utes. You may need to add more flour.  Because you want the pizza dough to become a smooth and elas­tic dough. Dough should not be sticky. 

Once that is done you will put your dough into a lightly oiled 2 or 3 quart bowl. Roll the dough around in the bowl so it gets coated in the oil. Then you want to cover with a damp kitchen towel  and let rise in a warm place until dou­bled in size.  It will take about ONE hour.

Roll the dough out and stretch it till you have a thin very thin crust. Transfer it to a 12-inch pizza pan or cookie sheet that you have brushed with olive oil.

For the Toppings

  • 1 medium onion, sliced into rings
  • 1 red pear, thinly sliced
  • 6 ounces crumbled gorgonzola cheese
  • 3 ounces shredded mozzarella cheese
  • 1/2 cup chopped walnut pieces
  • 5 ounces fresh spinach, roughly chopped
  • 1 tsp sugar

Preheat oven to 425 F,

Spray a large non-stick skillet with cooking spray and place over medium heat. Cook onion rings in the skillet until they begin to brown and carmelize (about 15 minutes). Remove to a plate.

In the same skillet, add the pear slices and walnuts. Sprinkle the tsp of sugar of pears and nuts. Sauté until walnuts are toasted and pears are limp. Remove from heat.

Spread the pears and nuts in an even layer over pizza dough. Next, add onions and spinach. Top with cheese. Put in preheated oven and cook until cheese is melty and crust is crisp (about 12-15 minutes).


2 thoughts on “Carmelized Onion, Spinach, & Pear Pizza

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