| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | flour unbleached | 1/4 | package | yeast, active dry | 1/4 | teaspoon | sugar | 2 3/4 | dash | salt | 3/4 | tablespoon | olive oil | 1/4 | onion | 1 medium onions sliced | 1/4 | pear, medium (approx 2-1/2 per lb) | pear | 1/2 | tablespoon | balsamic vinegar | 1 1/2 | leaves | Baby Spinach Leaves | 1/4 | cup, shredded | Cheese, cheddar, Mild (preferred)or Sharp | 2/3 | ounce | Cheese, blue, gorgonzola |
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Steps
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Sequence
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Step
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| 1 | For Crust:
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bown lightly with olive oil. Mix 2 cups flour, shugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to a lightly floured surface. KNEAD dough until smooth, adding more flour by teaspoonfuls if dough is very sticky, about 1 minutes. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. ROLL/PUSH out dough working outward toward edges. If you’re feelin’ ballsy, spin that sucker in the air.
Toppings:
1 sweet or red onion (med/small), thinly sliced
1 pear, thinly sliced
2 tbsp balsamic vinegar
2 big handfuls of fresh baby spinach
1 cup shredded mild cheddar
2 ½ ounces gorgonzola, crumbled
2 ounces chopped walnuts
DIRECTIONS:
Saute onions for about 6 minutes until soft. Stir often. Add pears and sauté another 2 minutes, stirring often. Add vinegar and sauté until liquids evaporate (another 3-4 minutes). Remove from heat. Spread spinach on crust. Sprinkle cheddar on spinach. Spread onions and pears. Add gorgonzola, then walnuts. Bake at 350 for 15-20 minutes, then 400 for 5 minutes. |
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