Ingredients:

  • 1 (13.8 ounce) can Pillsbury Artisan Crust (with Wholegrain or substitute 12 ounces of refrigerated pizza dough)
  • 2 tablespoons Nocellara del Belice EVOO
  • 1 Medium Onion (thinly sliced)
  • 1 teaspoon Fresh Thyme (chopped)
  • 1 Pear
  • 1 tablespoon Lemon Juice
  • 4 ounces Mozzarella Cheese (coarsely grated, about 1 cup)
  • ½ cup Pecan Halves
  • ¼ cup Pear Balsamic Vinegar
  • 2 tablespoons Brown Sugar

 

Preparation:

  1. Heat oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
  2. Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Crimp the edges. Place dough onto baking sheet and bake for 8 minutes.
  3. Add 1 tablespoon of the olive oil to a large skillet over medium heat. When the oil is hot, add the sliced onions, thyme and a 1/2 teaspoon of salt. Cook, stirring occasionally, 3 to 5 minutes or until the onions are translucent and begin to brown around the edges.
  4. Core and thinly slice the pear. Sprinkle the lemon juice over the cut pear and toss.
  5. Drizzle the remaining tablespoon of olive oil over the baked pizza crust then scatter the onions, mozzarella cheese, pear slices and pecan halves on top.
  6. Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble.
  7. While the pizza bakes, add the balsamic vinegar and brown sugar to a small saucepan over medium heat then bring to a simmer. Cook for 2 to 3 minutes until thickened to the consistency of a thin syrup.
  8. Drizzle the balsamic syrup over baked pizza and serve.

*An original Carter & Cavero recipe adaptation from Inspired Taste*