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

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:

Quickview
491k Calories
22g Protein
18g Total Fat
61g Carbs
72% Health Score
Limit These
Calories
491k
25%

Fat
18g
28%

  Saturated Fat
6g
40%

Carbohydrates
61g
20%

  Sugar
25g
28%

Cholesterol
21mg
7%

Sodium
518mg
23%

Get Enough Of These
Protein
22g
46%

Vitamin C
109mg
132%

Folate
338µg
85%

Manganese
1mg
79%

Vitamin A
3078IU
62%

Fiber
13g
52%

Vitamin B1
0.61mg
41%

Phosphorus
364mg
36%

Copper
0.72mg
36%

Vitamin K
37µg
36%

Vitamin B6
0.7mg
35%

Magnesium
132mg
33%

Potassium
1012mg
29%

Calcium
256mg
26%

Vitamin B2
0.42mg
25%

Iron
3mg
22%

Vitamin E
3mg
22%

Zinc
2mg
20%

Selenium
11µg
17%

Vitamin B5
1mg
16%

Vitamin B3
3mg
16%

Vitamin B12
0.35µg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Berry Banana Breakfast Smoothie
Spinach, Soft Egg And Parmesan Pizzetta
Pesto Roasted Potatoes Carrots and Asparagus
Scallop with Apricot Sauce
Chia Sunrise
Evergreen Frittata
Fresh Green Beans & Basil
Tortellini Bake
no bake almond fudge protein bars
Cabbage Soup with Smoked Sausage
Food Trivia

In 2016, a Singaporean street food vendor was awarded a Michelin star.

Food Joke

Chuck Norris doesn't prepare dinner; dinner knows when to be ready.

Popular Recipes
Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers

Half Baked Harvest

French Crullers

Epicurious

STRAWBERRY CHEESECAKE CHUNK ICE CREAM

Little Spice Jar

Mango, Black Bean & Goat Cheese Quesadilla

Recipe Girl

Quinoa Egg Muffins

Slender Kitchen