Pear, Sage & Walnut Pizza with Bleu Cheese
Servings: 10 (Pizza Makes 10 Slices)
Cusine: Italian, Vegetarian
Food as MedicineSM Ingredient: Walnut
Food as MedicineSM TipWalnuts are an excellent source of Omega 3 fatty acids, which are beneficial for your skin, blood pressure and weight.
Culinary Taste TipToasting salnuts brings out extra flavor. Be sure to remove walnuts from heat when they begin to darken.
Culinary Technique TipUse the bleu cheese sparingly to keep the fat content low; sprinkle it on top of the pizza to call attention to your eye that the cheese is there. It will help you enjoy its flavor and give you the illusion there's more of it.
Ingredients6 fresh sage leaves, slivered
2 teaspoons extra virgin olive oil
2 large yellow onions, diced medium
1 cup walnut pieces, toasted and cooled
4 large pears, bosc or d'anjou preferred
4 tablespoons very good quality balsamic vinegar
Two 12 inch pizza shells, frozen or room temperature, Boboli thin crust preferred (check for trans fat absence)
4 ounces very good quality bleu cheese
One-half teaspoon fresh ground nutmeg
PreparationImmerse the sage leaves in the olive oil. To a very hot saucepan add the olive oil, reserving the sage, and then the onions: cook until golden, about 10 minutes. Toast the walnuts in a 350 degree oven for 12 minutes. Remove when they start to darken, and let cool. Stem the fruit and slice lengthwise, very thin--about one-quarter inch thick. Paint each shell with balsamic vinegar. Layer with the onions and then fruit. Crumble cheese and walnuts on top of each shell, and sprinkle with nutmeg. Bake in a 425 degree oven for 10 minutes, remove and garnish with sage. Allow to cool on a perforated pan for five minutes before cutting into wedges and serving.
Nutritional AnalysisCalories, 302; Calories from fat, 132; Total fat, 14.7 g; Saturated fat, 3.8 g; Cholesterol, 8 mg; Sodium , 378 mg; Total carbohydrates, 34.6 g; Dietary fiber, 3.7 g; Protein, 7.9 g.
Comments on Pear, Sage & Walnut Pizza with Bleu Cheese
I made this and it smelled awful due to the cheese. I think I toasted the walnuts to long also. Maybe just letting them toast while baking the whole pizza would be better. My family would not eat it but I am eating it cause it is healthy.
Yikes, if you don't like blue cheese, this would smell terrible. But I love it and I'm planning to make this for our monthly wine group. Blue cheese pairs (sorry for the pun) so well with pears! One other note about the walnuts. I recommend paying the extra for fresh whole walnuts from a reputable natural food store. Often, grocery store pre-chopped walnuts can be bitter and probably a little rancid.
Would feta cheese be an equally heathy substitute for bleu?
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