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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources