Pizza, Pear and Cambazola, Red Onion

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Eight servings

Spice up your ordinary pizza offering with this simple and flavor-filled pizza featuring fresh pears, two types of cheese and fresh basil.

Ingredients

5 oz. fresh, organic pears, cleaned, sliced, caramelized
3 oz. red onion, peeled, julienne, caramelized
3 tsp. olive oil
.25 oz. extra-virgin olive oil
1 15-in. whole-wheat pizza dough, 32-ct. no tray
4 oz. shredded mozzarella cheese
5 oz. Cambozola cheese
1 tsp. whole black peppercorn, toasted, fresh ground
.05 oz. fresh basil 

Steps

  1. Clean and cut pears into eighths. Julienne red onions and set both aside.
  2. Heat medium pan, and sauté with 2 teaspoons of olive oil and caramelize pears. Sauté for about 6 minutes on medium heat.
  3. Heat another pan with 1 teaspoon olive oil and caramelize red onion for about 2 to 3 minutes on medium heat. Set both aside in container.
  4. Prep dough after proofing and brush pizza with extra virgin oil. Add mozzarella, onion and pear. Spread around pizza evenly.
  5. Add Cambozola cheese and place pizza in oven.
  6. Remove pizza from oven and add torn pieces of basil on pizza. Cut and serve.

Recipe by Oregon State University, Corvallis

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources