These Pizza Creations Won Our #PearPizza Contest

October 31, 2019

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We recently wrapped up our #pearpizza takeover contest with many mouth-watering entries. It was truly difficult selecting our favorite pizza since there were tons of creative and delicious looking photos and recipes shared. In the end, we selected Veronica Callaghan, a Connecticut-based cook who is passionate about coming up with new recipes. Veronica really did go all in on pear pizza, creating not one but two amazing pies. Between the two of them, there was a high level of creativity in the recipes as well as quality of the visual presentation, and both of her creations used ingredients and flavor combinations that surprised us in the best kind of way. They are also too good not to share, and Veronica has graciously provided us with her award-winning pear pizza recipes so you can make them at home any time!

 

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How to achieve pizza 🍐fection: Pancetta Pear Pizza with Honeycomb and Thyme 🍐🐝 This pizza is a little bit spicy, a little bit salty and a little bit sweet. Any suggestions for a 🍐fect wine pairing? A spicy, creamy layer of pancetta and Parmesan is followed by layers of Fontina, more Parmesan and thinly sliced @usapears Anjou pears. I gave the pizza a generous drizzle of hot chili oil before cooking and then finished with bits of sweet honeycomb and some herbaceous fresh thyme. It was simply pear-fect!! . . . . . #pizzafriday #pizzapizza #foodphotography #pizzatography #foodphoto #winningdishes #cheeeeese #sliceofpizza #simplydelicious #pizza #pizzafreak #pizzatime #lovepizza #pizzalover #dailypizza #eatpizza #wfc2019 #tastyfood #usapears #pancetta #honeycomb #honey #eeeeeats #lovepears #pears #pearpizza #foodchamp

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Pancetta Pear Pizza with Honeycomb and Thyme

Ingredients:

  • 8 ounces chopped pancetta
  • 1/2 cup heavy cream
  • 1 teaspoon chili paste
  • 2 tablespoons freshly grated Parmesan Cheese
  • Cornmeal, Maseca or flour to dust peel
  • 1 lb. pizza dough, homemade or store bought
  • 1 cup freshly grated Fontina Cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 Anjou pear, thinly sliced, seeds removed
  • Hot chili oil
  • Fresh thyme leaves
  • 1-2 tablespoons honeycomb, coarsely chopped

Directions:

Preheat oven to 500 degrees with a pizza stone inside.

Cook the pancetta in a medium sized skillet over medium heat until lightly browned. Stir in the heavy cream and chili paste and continue cooking until liquid is reduced by half.

Spread a handful of the cornmeal or maseca on a pizza peel. Using your hands, gently press, spread and stretch the dough into a 12 to 14-inch circle.

Spread the pancetta mixture evenly over the dough then top with the cheeses.  Arrange pear slices on top of the cheese. Pour a generous drizzle of the chili oil (about 1 tablespoon) over the pizza.

Carefully slide the pizza from the peel onto the hot pizza stone and bake for 10-12 minutes, rotating with the peel once or twice for even browning and to prevent sticking.

Remove pizza from the oven and scatter fresh thyme and bits of honeycomb over the top before slicing into wedges to serve.

 

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#PearPizza …it’s a thing! Pears are at their best right now in CT so I went picking! This pear-fectly piquant pizza has spicy caramelized hard pear cider onions, smoked Gouda, Parmesan, fresh pear slices and prosciutto on a crispy, thin sourdough crust. Just before serving, I finished the pizza with a drizzle of chili infused balsamic glaze…so good! What are you making with @usapears this fall? . . . . . #usapears #prosciutto #sourdough #pizzapizza #foodphotography #pizzatography #foodphoto #winningdishes #cheeeeese #sliceofpizza #simplydelicious #pizza #pizzafreak #pizzatime #lovepizza #pizzalover #dailypizza #eatpizza #tastyfood #pears #eeeeeats #cteats #willtravelforfood #ctbites #pears

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Prosciutto Pear Pizza with Spicy Cider Onions

Ingredients: 

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 cup hard pear cider
  • 1 teaspoon chili paste
  • Corn meal or flour
  • 1-pound pizza dough (homemade or store bought)
  • 1 1/2 cups freshly grated Smoked Gouda Cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 whole pear, thinly sliced, seeds removed
  • 6 slices prosciutto
  • Chili infused balsamic glaze

Directions:

Preheat oven to 500 degrees with a pizza stone inside.

Heat the oil in a large skillet over medium heat; add the onion and cook until tender, about 5 minutes. Season onion with the salt then stir in the pear cider and chili paste; continue cooking until liquid is almost completely absorbed; allow to cool while preparing dough.

Spread corn meal or flour lightly over a pizza peel. Using your hands gently stretch and press dough into a 12 to 14-nch circle.  Spread the onions over the dough then top with the gouda and Parmesan cheeses. Arrange pear slices over the cheese.  Bunch up the prosciutto and arrange between the pears.

Carefully slide pizza off peel onto the hot pizza stone and cook for 10-12 minutes, rotating once or twice with the peel for even cooking.

Remove from the oven and drizzle with the balsamic glaze before serving.

 

See more pear pizza recipes on our recipe page!