Homemade Gorgonzola, Pear and Walnut Pizza
I love pizza!!! I usually go for meat based toppings however I was pleasantly surprised when I tried this non-meat pizza. It is gorgeous. Don’t be out off its super tasty and a definite favourite of mine now. Please try this – you won’t be disappointed!! Enjoy.
For my pizza bases I used this Jamie Oliver recipe -you can’t go wrong. Mine didn’t turn out quite round as you can tell from the picture but it looks rustic and homemade which is what I love!!! Buon appetito!! 🙂
4tbsp Tomato Sauce
1 Large Pear, cored
100g Gorgonzola Cheese
Handful of rocket/basil to serve
Preheat the oven to 200 degrees.
Put the tomato sauce on the pizza base, spreading evenly and close to the edge to ensure a good covering on the pizza base. Then finely slice the pear length ways to give you long, thin pieces and place on top of the sauce, decoratively. Then crumble the cheese on top and then add the walnuts too, roughly chopped. Finally season well with black pepper.
Bake for 20-25mins in the oven until piping hot and slightly coloured on top.
Serve immediately with either rocket or basil on top. Bellissimo. 🙂
Gorgonzola, Pear and Walnut Pizza…love its quirky shape!
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The first time I ever made a crumble was at high school (not too long ago 😃). I remember, me and my friend scoffed the lot! It was THAT good! Since then it’s always been a trusted dessert that I have made for family and friends, knowing it will be a winner. I’ve done apple crumbles many times which are fabulous but I love the idea of pear and peach for a change but you can easily use apples or any fruit you desire.
It’s gorgeous with custard or cream but my personal favourite is crumble warm from the oven served with ice cream………..dreamy! Utter indulgence!
Pear and Peach Crumble Served with Caramel Ice Cream
- 2 Tins Pear Halves in Juice, drained and halved again
- 1 Tin Peaches in Juice, drained
- 300g Self RaIsing Flour, sieved
- 150g Butter, diced
- 180g Brown Sugar
- 2tbsp Honey
Preheat the oven to 180degrees.
In a 18cm square non-stick baking tray, place all the fruit in the bottom and add the honey and mix well, coating all the fruit.
Rub the butter and flour together using your thumbs and fingers. To ensure it is well combined and an even crumb is made, a good tip is to shake the bowl and the larger lumps of butter will come to the top of the bowl so you know to keep incorporating those into the crumb.
When it is all combined and crumb is formed, add the sugar and mix through.
Put the crumble mix on top of the fruit mix and spread evenly, shake the baking tray whilst on a flat surface to ensure it is evenly distributed. Place in the oven and bake for 30-40mins or until cooked through.
Remove from the oven and serve. I love how the honey and fruit juices bubble up the sides of the baking tray and create a gorgeous, fruity caramel. It’s lovely and sticky. Makes the dish look really homemade and inviting. Enjoy!
Fresh From the Oven……Would You Like Cream, Custard or Ice Cream? 😃
This recipe is fantastic as it’s quick and only contains three ingredients. It’s super tasty and a healthy alternative to a slab of cake. A light dessert to end a heavy meal.
I’ve tried many recipes and different takes on it but I love this recipe which I do often for my family and they love it! It’s beautiful served with the syrup sauce or you can do a cheeky twist with melted chocolate…… Personally I love syrup. It’s great with ice cream too.
Poached Pear with Syrup and Yogurt
- 2 Ripened Pears
- 2tbsp Golden Syrup
- 1tsp Brown Sugar
Tin Foil, for cooking the pears in
Heat a pan of boiling water and then reduce the heat so the water is gently simmering.
Peel the pears but keep the stalks on. Wrap each pear in tinned foil, leaving the stalks uncovered.
Place them in the simmering water for 10mins or until cooked through. (This cooking time varies due to the size of the pears and their ripeness.)
Meanwhile, add the syrup and sugar to a saucepan and gently heat until all the sugar is dissolved.
When the pears are soft and cooked through, remove from the foil wrap and serve in a bowl, drizzled with the syrup sauce. Serve immediately.