Recipe: Pear and Gorgonzola Pizza (using refrigerated pizza dough)

PEAR AND GORGONZOLA PIZZA



2 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1 firm ripe pear, cut in half, then cut into 1/4-inch slices (1 cup), divided use
1 can Pillsbury refrigerated artisan pizza crust dough with whole grain
6 oz provolone cheese, shredded (1 1/2 cups)
3/4 cup crumbled Gorgonzola cheese (3 oz)
2 cups loosely packed baby spinach

Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10x1-inch pan with cooking spray.

Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve 1/2 cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.

Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle.

Bake about 8 minutes or until light brown.

Top partially baked crust evenly with provolone cheese. Top with pear mixture and Gorgonzola cheese.

Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.

Top with spinach and reserved 1/2 cup pear slices. Cut into 6 rows by 3 rows.

Makes 6 servings (3 pieces each)
Source: The Big Book of Easy Baking with Refrigerated Dough by Pillsbury Editors