Everyone loves a good recipe! I have been having fun in my kitchen lately, hosting people and trying new dishes. Here is a favorite of mine I have been enjoying lately!
ARUGALA PEAR MINI PIZZAS WITH BALSAMIC GLAZE
Certainly! Making a homemade pizza with pears, gorgonzola cheese, arugula, and balsamic glaze is a delightful and unique combination of flavors. Here’s a step-by-step guide to help you create this delicious pizza:
I added a few more ingredients and opted to use mini-Naan Bread instead of pizza dough.
Your guests will want the recipe!!! Enjoy!! Bon Appetite
Ingredients:
For the Pizza Dough:
- 1 pound (450g) pizza dough, homemade or store-bought or 4 mini-Naan Bread
- Cornmeal or flour for dusting
For the Toppings:
- 1-2 ripe pears thinly sliced.
- 1 cup crumbled gorgonzola cheese
- 1-2 handfuls of fresh arugulas washed and dried.
- Fresh mozzarella
- Fresh Parmesan
- Roasted cherry tomatoes-see recipe for roasting tomatoes.
- Caramelized onions -see recipe for onions.
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 2 tablespoons honey or brown sugar (optional for sweetness)
- I prefer the already-made glazes
Instructions:
1. Preheat Your Oven:
Preheat your oven to the highest temperature it can go, typically around 425°F to 475°F (245°C to 260°C). If you have a pizza stone, place it in the oven while preheating. A large baking sheet will do just fine.
2. Prepare the Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar and honey (if using).
- Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer until the vinegar thickens and reduces by half. This usually takes about 10-15 minutes. Remove from heat and set aside to cool.
3. Prepare the Pizza Dough:
- Dust your working surface with flour or cornmeal. Roll out the pizza dough into your desired shape and thickness. If you prefer a thin crust, roll it out thinner.
4. Assemble the Pizza:
- Transfer the rolled-out dough onto a parchment paper-lined baking sheet or a pizza peel dusted with cornmeal.
- Spread a thin layer of Olive oil
- Evenly spread the Aruguala.
- Arrange the sliced pears on top of the cheese.
- Add the roasted tomatoes and caramelized onions
- Add the gorgonzola cheese/fresh mozzarella.
- I like to sprinkle fennel, gives it that Italian smell
- Dash of salt (I use pink Himalayan) fresh ground pepper
- Drizzle the balsamic glaze in vertical lines across the top
5. Bake the Pizza:
- Carefully transfer the pizza (with parchment paper if using a baking sheet or directly onto the pizza stone if using a peel) into the preheated oven.
- Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
6. Finish and Serve:
- Sprinkle fresh parmesan cheese to give a dust
7. Slice and Enjoy:
- Let the pizza cool for a minute or two, then slice it into pieces using a pizza cutter or a sharp knife.
- Serve immediately and enjoy your homemade pear, gorgonzola, arugula, and balsamic glaze pizza!
Feel free to adjust the quantities of the ingredients according to your taste preferences. Enjoy your delicious homemade pizza!
Caramelized onions are a delicious addition to various dishes, and they are surprisingly easy to make. Here’s a step-by-step guide on how to caramelize onions:
Ingredients:
- Onions: Use yellow or red onions for the best flavor.
- Fat: Butter, olive oil, or a combination of both work well.
- Salt: To help release moisture from the onions.
- Optional: A pinch of sugar can be added to speed up the caramelization process and enhance the sweetness.
Instructions:
- Prepare the Onions:
- Peel the onions and slice them thinly. The thinner the slices, the faster they will caramelize.
- Heat the Pan:
- Place a heavy-bottomed skillet or frying pan over medium-low heat. Add your choice of fat (butter, olive oil, or a combination) and let it melt.
- Add the Onions:
- Add the sliced onions to the pan. Stir them to coat them evenly with the fat. Sprinkle a pinch of salt over the onions. The salt helps to draw out moisture from the onions, aiding in the caramelization process.
- Cooking Low and Slow:
- Reduce the heat to low or medium-low. Caramelizing onions is a slow process; rushing it will result in burnt onions. Stir the onions occasionally to prevent sticking, but let them cook slowly. This can take anywhere from 20 to 45 minutes.
- Optional: Add Sugar (If Desired):
- If you want to speed up the caramelization process and enhance the sweetness, you can add a pinch of sugar to the onions. Stir well to combine.
- Patience is Key:
- Continue cooking and stirring the onions occasionally until they turn golden brown and have a sweet, caramelized flavor. The longer you cook them, the sweeter and more flavorful they will become.
- Deglaze the Pan (Optional):
- If the onions start to stick to the pan, you can deglaze it by adding a splash of water, broth, wine, or balsamic vinegar. Stir well to scrape up the browned bits from the bottom of the pan. This will add extra flavor to the onions.
- Serve or Store:
- Once the onions are deeply caramelized, remove them from the heat and use them immediately in your recipes. You can also store caramelized onions in an airtight container in the refrigerator for up to a week.
Enjoy your homemade caramelized onions in sandwiches, pizzas, pasta, soups, or any dish that could benefit from their sweet and savory flavor!
Roasted Cherry Tomatoes
Roasting cherry tomatoes in the oven enhances their natural sweetness and concentrates their flavors, making them a delicious addition to various dishes. Here’s a simple recipe for roasting cherry tomatoes in the oven:
Ingredients:
- 1 pound (450g) cherry tomatoes, washed and halved
- 2-3 tablespoons olive oil
- Salt and pepper, to taste
- Optional: minced garlic, fresh herbs (such as basil or thyme), balsamic vinegar
Instructions:
- Preheat your oven: Preheat your oven to 400°F (200°C). This temperature allows the tomatoes to roast and caramelize without burning.
- Prepare the tomatoes: Wash the cherry tomatoes and cut them in half. If you prefer, you can leave them whole, but cutting them in half allows their juices to concentrate better during roasting.
- Season the tomatoes: Place the halved tomatoes on a baking sheet lined with parchment paper. Drizzle them with olive oil and season with salt and pepper. Toss the tomatoes gently to ensure they are evenly coated with the oil and seasonings.
- Add optional ingredients: If you want to add extra flavor, you can sprinkle minced garlic over the tomatoes or add fresh herbs like basil or thyme. A splash of balsamic vinegar can also add a nice tangy flavor.
- Roast in the oven: Spread the tomatoes out in a single layer on the baking sheet. Roast them in the preheated oven for about 20-25 minutes or until the tomatoes are soft and slightly caramelized. Keep an eye on them after 15 minutes to prevent burning, as the exact cooking time can vary based on the size and type of cherry tomatoes you’re using.
- Serve or store: Once roasted, you can serve the cherry tomatoes immediately as a side dish or use them in pasta dishes, salads, bruschetta, or as a topping for grilled bread. You can also store them in an airtight container in the refrigerator for a few days.
Enjoy your delicious oven-roasted cherry tomatoes!
I hope you enjoy this wonderful recipe! I know my family and I sure did.