Friday, October 18, 2013

Pear and Walnut Pizza

A good alternative to traditional style pizza.  Pears should be ripe, yet firm.  If they are soft they will be mushy when cooked.

2 Tbsp. Butter
1/3 C. Dry White Wine
1/3 C. Heavy Cream
1 C. Fontina cheese, shredded
1 Pear, thinly sliced
½ Cup Walnut pieces
Heat butter and 1 Tbsp. Water in saucepan on low until melted. Add wine. Simmer 5 minutes. Add cream. Simmer on low until thickened. Season with freshly ground black pepper. Spread on your favorite pizza crust, (I like the Boboli thin crust style). Top with Fontina. Arrange the pear slices on top. Scatter with the walnut pieces. Bake at 375 until crust is well melted and starting to bubble in places. Take out of oven and let cool 5 – 10 minutes. Drizzle lightly with honey.