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You are here: Home / Appetizers / Pear Pizza with Walnuts and Glazed Figs

Pear Pizza with Walnuts and Glazed Figs

May 16, 2011 112 Comments

Try something different today; this Pear Pizza with Walnuts and Glazed Figs is sweet, savory and delicious!

White Pizza with Walnuts, Pears and Balsamic Glazed Figs

I participated this month with an online blogging group called the ‘Secret Recipe Club.’ Once a month each group member is assigned a blog to post a recipe from by the groups moderator and mine this month was Feast on the Cheap. Don’t you just love the name of that blog? I mean really…don’t we all want to do EXACTLY that?  It’s run by the mother/daughter team of Mary Anne and Mariel; do visit their blog not ‘just’ for fabulous recipes but they also do a cost analysis of ingredients. I know you will love discovering this blog; I know I did!

As part of the recipe club, we get to pick the recipe we want to prepare and for me, this pizza was so perfect. I can not remember the last time I had a pizza with red sauce and meat. For me I think it all started with a pizza very similar to this one that I had at a local California Pizza Kitchen and I’ve not looked back. Our pizza of choice now most often includes an olive oil base and wonderful fresh ingredients. One of my favorites includes spinach, sun dried tomatoes and feta cheese and another was this totally unique but Oh My Yum! Lemon Ricotta Pizza with Herbs and Honey.

I’ve made my own version of Feast on the Cheap’s White Pizza with Sweet Pears and Balsamic-Glazed Figs; changed ever so slightly and not quite as cheap! I’ve switched out the cilantro for some walnuts and used more pears and cheese I admit. I served this for dinner but it would also made a terrific appetizer if cut into smaller portions.

I would typically make my own pizza dough but I didn’t have any whole wheat flour; was at a market to get some pork belly for bacon (yes, that post will show up soon!) and saw little bundles of whole wheat pizza dough made by Il Fornaio Restaurant and Bakery. They don’t sell the dough to the public in their restaurant but it’s available locally at Tony’s Market. I had never tried whole wheat pizza dough before but it seemed perfect for a pizza with fruits, nuts and cheese and it was exactly that.

Yield: 4 Servings

White Pizza with Walnuts, Pears and Balsamic Glazed Figs – and a Secret!

A unique blend of ingredients on this pizza make for a real surprise. Combining Pears, Walnuts and Figs is unique and so delicious; bet you'll try more pizzas without red sauce once you have this one!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • Whole wheat pizza dough - your own recipe or purchased dough
  • 1 1/2 cup blend of freshly grated parmesan and a mild white cheese like shredded mozzarella or grated fontina (I used grated white cheddar)
  • 2 ripe pears, cored and sliced thinly
  • cup dried figs, sliced
  • cup coarsely chopped walnuts
  • 1 clove of garlic, minced
  • 11/2 teaspoon of Balsamic vinegar
  • 3 Tablespoons of extra virgin olive oil

Instructions

  1. Preheat the oven to 500 degrees. Pre-warm an empty baking sheet about 5 minutes before you’re ready to bake your pizza (this will result in a crispier crust if you don’t have a proper pizza stone).
  2. In a small saucepan, combine the figs, 2 Tablespoons of olive oil, Balsamic vinegar and minced garlic clove over med-low heat for 1 minute – until the figs just start to soften and the vinegar begins to sizzle. Remove from heat and set aside.
  3. Roll out your pizza dough on a well-floured surface – be sure to flour your hands and the rolling pin too. Once rolled out, brush the top of your dough with the remaining Tablespoon of olive oil. Assemble your toppings starting with half of the cheese mixture, followed by the pears, the figs, the walnuts and finishing with the remaining cheese.
  4. Use two spatulas to place your assembled pizza on the hot baking sheet. (I cheated here...I just put the dough on the hot baking sheet and assembled it quickly to avoid the transfer business).
  5. Turn the oven temperature down to 450 degrees and bake for 8-12 minutes – timing will depend on the thickness of your crust and your oven, so be sure to check after 8 minutes. Once your crust has risen and has turned a nice golden brown, remove from the oven. Serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1158Total Fat: 67gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 64mgSodium: 1131mgCarbohydrates: 114gFiber: 16gSugar: 30gProtein: 36g

The nutritional information is computer-generated and only an estimate.

© Creative Culinary

« Chocolate Brownies with Salted Caramel Glaze
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Comments

  1. sweetsugarbelle says

    June 8, 2011 at 5:09 am

    I keep coming back to this over and over again. I LOVE figs and I'm excited for them to be in season again. Its about August here...
    Reply
  2. Katherine says

    May 20, 2011 at 1:22 pm

    It is almost fig season where I am and I can't wait to try this pizza when they are ripe!
    Reply
    • Barbara says

      May 20, 2011 at 1:43 pm

      I did use dried figs for these but I'm with you...can't wait to do it again with some fresh figs.
      Reply
  3. Three-Cookies says

    May 20, 2011 at 12:39 pm

    Glad to discover your blog, very interesting recipes. I do plan to try the potato chip cookie soon
    Reply
    • Barbara says

      May 20, 2011 at 1:42 pm

      One of my most favorite recipes...they were a sweet cookie with a touch of salt way before it became trendy.
      Reply
  4. Chez Us says

    May 19, 2011 at 9:45 pm

    Congrats Barbara! I love the leap, and the change; change is always good. I cannot wait to read about all the wonderful new things you have got going with this new site. It looks delicious!!!
    Reply
    • Barbara says

      May 20, 2011 at 1:41 pm

      Thank you Dara...I'm now anxious to finalize so many after the fact details; who knew just how many places were tied to VLS?
      Reply
  5. Kim says

    May 19, 2011 at 6:03 pm

    Barb - A belated WOO!!!!!! for your new site. I know you put a lot of hard work into this; but it was well worth it because the site is gorgeous, and "very you!" You have a very keen creative eye. :) [K]
    Reply
    • Barbara says

      May 19, 2011 at 9:12 pm

      Kim...you are too funny and you are so right. When you do this for a living and then do your own...well, the piddling around with it could go on forever; had to just pull the plug!
      Reply
  6. Andrea @ Fork Fingers Chopsticks says

    May 19, 2011 at 4:43 pm

    Congratulations on the new/renewed site. It looks great. Now, I've gotta start looking at all those archived recipes.
    Reply
    • Barbara says

      May 19, 2011 at 9:11 pm

      Thanks Andrea...I can't deny that I'm pleased to have the bulk of the work behind me. Breathing a bit now.
      Reply
  7. Maris(In Good Taste) says

    May 19, 2011 at 3:45 pm

    Congratulations on your new home! It;s very lovely and I look forward to lots more good reading! In the meantime that pizza looks incredibly good!
    Reply
    • Barbara says

      May 19, 2011 at 9:10 pm

      Thank you Maris...it's actually starting to feel like home now.
      Reply
  8. Lea Ann says

    May 19, 2011 at 6:28 am

    I swear, Tony's has so many little hidden secrets that I've not found, not noticed, or overlooked. I'll have to try that pizza dough.
    Reply
    • Barbara says

      May 19, 2011 at 12:27 pm

      Isn't that the truth Lea Ann; considering how small they are...there are a lot of hidden treasures. Too many sometimes; I am always so tempted by everything!
      Reply
  9. Karen Harris says

    May 18, 2011 at 6:42 pm

    Wow Barb this looks really wonderful. It looks like the name change is going well. . . a rose by any other name. I'm so sorry I couldn't make lunch the other day but I am happy to say I have cucumbers fermenting as I write. Now, I just hope I don't kill the family. If I do Scruffy may just need a place to stay.
    Reply
    • Barbara says

      May 19, 2011 at 12:29 pm

      Thanks Karen...and going it is. Always some headaches but I was committed so I'm trying not to let those 'commit' me, you know? :)
      Reply
  10. Nutmeg Nanny says

    May 18, 2011 at 2:15 pm

    This pizza looks amazing! Full of flavor and totally beautiful. So glad you are in SRC :)
    Reply
    • Barbara says

      May 18, 2011 at 5:07 pm

      Thanks...me too! Now to get to everyone's blog...quite the feat in the same week I decided to publish a new website I must say. So I'm more the turtle than the hare but it will happen!
      Reply
  11. Georgia @ The Comfort of Cooking says

    May 18, 2011 at 12:45 pm

    Now this is one lovely pizza! I love the flavors that you used and it's just so gosh darn pretty, too. Wonderful recipe. You have a great blog and I'm so glad to have found it! :) I'll be coming back soon.
    Reply
  12. Mardi@eatlivetravelwrite says

    May 18, 2011 at 8:11 am

    Bravo Barb on this beautiful pizza (love that combo of sweet and salty!) and on the new site. Your feed did not transfer but never fear, I signed up again :)
    Reply
    • Barbara says

      May 18, 2011 at 9:21 am

      Thanks Mardi...I love both! And now on to those after the fact issues huh?
      Reply
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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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