Pear & Blue Cheese Pizza with Arugula and Hazelnuts
Pear & Blue Cheese Pizza with Arugulan and Hazelnuts is a Mediterranean main course. Watching your figure? This lacto ovo vegetarian recipe has 492 calories, 23g of protein, and 18g of fat per serving. This recipe serves 2 and costs $2.48 per serving. 172 people found this recipe to be tasty and satisfying. It is brought to you by Caras Cravings. If you have water, olive oil, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is amazing. Similar recipes include Pear Salad With Blue Cheese, Hazelnuts & Maple Vinaigrette, Arugula-Pear-Blue Cheese Salad, and Roasted Pear, Blue Cheese & Arugula Salad.
Servings: 2
Ingredients:
2 cups arugula
freshly ground black pepper
2 oz blue cheese, crumbled
3/4 cup (90gm) chickpea flour
2 teaspoons dijon mustard
3/4 teaspoon minced fresh rosemary
1/2 oz hazelnuts, chopped
1 teaspoon maple syrup
1 teaspoon olive oil
1/2 of a large onion, thinly sliced
1/2 of a large pear, thinly sliced
pinch of salt
1 tablespoon vinegar.jpg)
2 teaspoons (6gm) vital wheat gluten*
1/2 cup warm water
1/2 packet yeast (4gm)
Equipment:
stand mixer
bowl
kitchen towels
frying pan
baking paper
baking sheet
pizza stone
spatula
oven
whisk
Cooking instruction summary:
Stir the yeast into the warm water and let stand for 10 minutes, or until foamy.Combine the chickpea flour, vital wheat gluten, rosemary and salt in the bowl of a stand mixer; stir to combine. Add the yeast mixture and mix with the dough hook, until thoroughly combined. Spray a bowl with cooking spray and turn the dough into the bowl. Cover with a clean dish towel and let rise in a warm place for 30 minutes.In a nonstick skillet, heat the olive oil over medium-low heat. Saute the onions until soft and lightly browned, about 8-10 minutes.Preheat oven to 450ºF. Tear off a large rectangle of parchment paper and place it onto a work surface. Turn the dough onto the paper. Using a rubber spatula, gently spread the dough into a 12" circle. Carefully slide the parchment, with the crust, onto pizza stone or baking sheet. Scatter the onions, pears, blue cheese, and hazelnuts evenly over the crust. Transfer to the oven and bake for 15-20 minutes, until crust is crisp and lightly browned.Meanwhile, whisk together the vinegar, mustard and syrup. Toss with the arugula in a large bowl.When pizza is done, immediately top with the dressed arugula.*Can be omitted to make the recipe gluten-free.
Step by step:
1. Stir the yeast into the warm water and let stand for 10 minutes, or until foamy.
2. Combine the chickpea flour, vital wheat gluten, rosemary and salt in the bowl of a stand mixer; stir to combine.
3. Add the yeast mixture and mix with the dough hook, until thoroughly combined. Spray a bowl with cooking spray and turn the dough into the bowl. Cover with a clean dish towel and let rise in a warm place for 30 minutes.In a nonstick skillet, heat the olive oil over medium-low heat.
4. Saute the onions until soft and lightly browned, about 8-10 minutes.Preheat oven to 450ºF. Tear off a large rectangle of parchment paper and place it onto a work surface. Turn the dough onto the paper. Using a rubber spatula, gently spread the dough into a 12" circle. Carefully slide the parchment, with the crust, onto pizza stone or baking sheet. Scatter the onions, pears, blue cheese, and hazelnuts evenly over the crust.
5. Transfer to the oven and bake for 15-20 minutes, until crust is crisp and lightly browned.Meanwhile, whisk together the vinegar, mustard and syrup. Toss with the arugula in a large bowl.When pizza is done, immediately top with the dressed arugula.*Can be omitted to make the recipe gluten-free.
Nutrition Information:
covered percent of daily need
