Pear Pizza with Stilton & Walnuts

Have you ever ordered pizza online? I haven’t.

Let me explain.

Up to the age of 26 I never ate pizza. Yes, that statement is correct. Read it again. Up to the age of 26 I never ate pizza.

When I was at kids’ parties and pizza was served, I ran in the opposite direction. Once at a sleepover my friend’s mother ordered pizza as a treat for us. Quietly terrified beyond belief I barely touched it and made up some lame excuse that “pizza fills me up quickly” and went to bed hungry instead. When my boyfriend drove with pizza takeaway in the car, I stuck my head out of the window because I couldn’t stand the stench. I still can’t.

Why hello, my name is Michelle and I suffered from pizzaphobia.

So what changed? How did I start eating pizza?

What it came down to was the fear of the unknown. A concoction of exotic ingredients unfamiliar to me placed on some dough had me running for the door. Once I actually started cooking from scratch and became more adventurous with trying out new ingredients, I realised I could finally put my very own pizza together, which I did, and what a revelation it was!

Steering away from savoury tomato-based pizza, I decided to prepare something entirely new. A sweet pizza. Here’s the terrific recipe from one of my favourite books of the year so far, Leila Lindholm’s One More Slice. Every bite is worth all the effort!

Download and/or print the recipe! Click HERE.

Pear Pizza with Stilton & Walnuts
Ditch the tomato sauce on your pizza and opt for something sweet instead.
Recipe by: Michelle Minnaar
Published: 25 July 2011
Prep Time: 1 hour
Cooking Time: 10 minutes
Total Cooking Time: 1 hour 10 minutes
Weight Watchers Recipe: 79 ProPoints, Per Serving: 20 ProPoints
Serving size: 382.2g, Calories per serving: 838, Fat per serving: 50g
Serves 4
Ingredients


7.5g (¼ oz) fresh yeast


150ml (5 fl oz) lukewarm water


5ml (1 tsp) sugar


2.5ml (½ tsp) sea salt


15ml (1 tbsp) olive oil


37.5g (1½ oz) durum wheat flour


200g (7 oz) strong bread flour


250g (9 oz) ricotta cheese


4 large pears, thinly sliced


300g (10 oz) Stilton cheese, crumbled


50g (2 oz) walnuts, coarsely chopped

Method
  1. Crumble the yeast in a bowl and dissolve in the water. Add the sugar, salt and olive oil.
  2. Add the two flours a little at a time and knead the dough in a mixer for around 10 minutes, until it is elastic. [You can also knead the dough by hand.]
  3. Sprinkle a little flour over the dough, cover with a cloth and leave to rise in the bowl for about 45 minutes, until it is double in size. While the dough is rising, preheat the oven to 250°C (fan 230°C/500°F/gas 10).
  4. Divide the dough into 8 and roll each one out thinly on a floured surface.
  5. Spread a layer of ricotta on every pizza.
  6. Distribute the pears over the pizzas.
  7. Crumble the Stilton over the pears, and then sprinkle over the chopped walnuts.
  8. Bake in the middle of the oven for 5-10 minutes. Serve immediately.
Serving Suggestion
  • Serve as a cheesy dessert or with the cheese tray.
Notes
  • If you can’t find Stilton, use any blue cheese instead.

 

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Comments

  1. says

    No pizza? You must’ve been one strange child. ;-) These photos though – absolutely breathtaking. And you know I’m always up for a bit ‘o stinky cheese.

  2. says

    Pizzaphobia – my goodness. Mind you I didn’t really start eating pizza until I was Uni (not sure why). This pizza sounds amazing – great flavours

  3. says

    You loon! Pizza is one of the basic food groups! ;o) Seriously, I grew up adoring pizza and haven’t stopped since – glad that you’ve joined the club! Love the flavours in this recipe – and great pics as always :)

  4. PeachFreeman says

    I am accustomed to the tomato sauce pizza, but this pizza looks absolutely delicious!! this is one new recipe that i will have to try and soon. great photography!!

  5. says

    I found your site thorough 6 bittersweets, and I love this recipe! I used to hate pizza too, everytime my friends had it I’d peel off the topping and eat the bread base. Now I like it but I want to try this :)

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