Saturday, October 3, 2009

Celebrate pizza month!

In 1987, October was designated National Pizza Month! Hooray! Twenty two years later people still love pizza, duh! It is estimated that about 350 slices of the good stuff are eaten each second in the US. That adds up to about 100 acres of pizza a day! Bad economy or not pizza is a $30 billion industry. That's a lot of dough... get it?

Anyways to kick off National Pizza Month with a bang I have a nice gourmet pizza recipe for all the Pizzalicious! readers.

Pear, Bacon and Gorgonzola Pizza
My friend Virginia inspired this pizza. She baked little pita bread pizzas with gorgonzola, walnuts, and fresh pears from the tree in her yard. Then she drizzled a little bit of extra virgin olive oil over them. YUM! They were a great appetizer for the womens' powwow she hosted in her beautiful garden.

1 ripe bartlet pear
1 block of stinky Gorgonzola cheese
1 package of thick cut bacon
your favorite sauce or a can of crushed tomatoes (I recommend San Marzano or Cento brand tomatoes.)

Put the pizza stone in your oven and preheat your oven to 550F for at least half an hour. Fry up the bacon according to your personal taste. I have found that crispy bacon really makes a nice smoky, salty flavor. Drain the bacon on paper towels just like you do for breakfast.

Cut the pear in half lengthwise and take out the seeds. Thinly slice the pear. crumble your desired amount of Gorgonzola cheese. Gorgonzola can have a very pungent aroma and flavor so in less you really love it you don't need a lot. you cheese rookies out there might want to miz a little mozzarealla in too, but I encourage you to be a bold and adventerous eater and go for straight Gorgonzola!

Press out the dough on a clean surface. Remember to flour the surface so the dough doesn't stick. Transfer the dough to the peel and top with sauce, baccon, cheese and sliced pears. Slip the pizza off the peel onto the hot pizza stone. Let that masterpiece bake in your oven for 5-7 minutes (or until the crust is beautiful and golden brown.) Slice it up and serve it hot.

*Drool. I can almost smell this pizza as I'm writing about it. Mmmm. The heavenly smell of bacon could tempt even the most strict vegetarians to the dark side. You know it's true! The smoky, salty, crispy bacon is such a delightful juxtaposition to the soft sweet pears and tangy, melty Gorgonzola. I shared this pie, and one pizza margherita with my mom and sister, Maya. We loved it.

Your friends will be so impressed if you make this pizza for them. That is one of the best things about pizza. you can dress it up or down with the addition of some creative ingredients. You can turn something pretty ordinary into something really gourmet. I made a similar pizza a while back but instead of bacon I used this German prosciutto and instead of pears I used sliced figs fresh from Virginia's fig tree. I definitely did not skip the Gorgonzola.

1 comment:

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This is perfect I think we should celebrate every month something like this because pizza is my favorite food, by the way what Perfect recipe you put in here.m10m