Caramelized Onion, Pear and Gorgonzola Pizza

Menu Part: 
Entree
Cuisine Type: 
American

Executive Chef Elise Wiggins
Panzano
Denver

Pears and gorgonzola are perfect fruit-cheese companions that become even more appealing when they are piled on pizza dough and baked to meld the flavors. Chef Wiggins sweetens the mix with caramelized onions, toasted walnuts and a little rosemary-infused honey.

 

Ingredients

3 oz. yellow onions, sliced
1 small pear (4 oz.)
5 oz. pizza dough
1 oz. walnuts, coarsely broken and toasted
1 oz. gorgonzola cheese, crumbled
Few pinches minced Italian parsley
1 oz. honey, steeped with rosemary

Steps

  1. Cut across onion slices to make julienne strips (3/4 cup). Caramelize onions in oiled skillet over low heat. 
  2. Pare and core pear; cut lengthwise into 1/4-inch thick slices.
  3. Shape pizza dough into 8- to 10-inch round (depending upon how thin a crust is preferred).Top with onions, pear, walnuts and gorgonzola cheese. Bake in 500 F oven for 8 minutes or until done, rotating after 4 minutes. Sprinkle with parsley. Cut into 8 wedges. To serve, drizzle with honey.
Source: Photo courtesy of National Onion Association

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources