Pear, Proscuitto and Gorgonzola Pizza with Balsamic Glaze

DSC02223As previously mentioned in this blog, I have a bit of a pizza obsession. This recipe came about after I had some gorgonzola cheese leftover from another recipe; the rest is history! Using some super gourmet ingredients, this pizza looks impressive and is a real crowd pleaser. Serve it as an appetizer, or alongside a nice green salad for a complete meal, as I did.

DSC02220Pear, Proscuitto and Gorgonzola Pizza with Balsamic Glaze

  • basic pizza dough
  • 2 semi-ripe pears, thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • pinch salt
  • pinch nutmeg
  • 2 tablespoons brown sugar
  • 6 ounces parmesan cheese, freshly grated is best!
  • 2 garlic cloves, minced
  • 4 slices prosciutto
  • 6 ounces gorgonzola, crumbled
  • balsamic for drizzling

Turn out prepared pizza dough onto lightly floured pizza pan and mold into desired shape. Let rest for 10 minutes. While the dough is resting, heat a large skillet over low heat and add olive oil and butter. Add in the pears with the salt and nutmeg and cover, cooking for 15 minutes and stirring occasionally. Reduce the heat more if they begin to brown too much. Stir in the brown sugar and cook for 5 to 10 more minutes until golden. Set aside.

DSC02225Preheat oven to 400 degrees. Add about three fourths of the parmesan on the dough along with the garlic. Spread the pears all over the pizza and cover them with the prosciutto. Crumble the gorgonzola cheese over top. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. Remove and drizzle balsamic on top.



Cheesy Cornbread Casserole

DSC02028This recipe is a bit of a guilty pleasure (you’ll see it contains butter and sour cream…oops), but it is absolutely delicious. So moist and creamy, you can eat it with a spoon and it pairs amazingly well with my Hearty 30-Minute Chili.  Plus, it’s so simple to make. What more could you ask for?!

Cheesy Cornbread Casserole

  • 1 8.5-ounce box corn-muffin mix (Jiffy)
  • 1 16-ounce can corn, drained (my suggestion, cut the same amount of fresh corn off the cob)
  • 1 16-ounce can cream-style sweet corn
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup (1 stick) butter, melted
  • 1 cup sour cream  (reduced fat works well)
  • 3 eggs, beaten
DSC02027Heat oven to 350 degrees. Combine all ingredients in a large bowl and pour into a casserole or baking dish that has been sprayed with nonstick cooking spray. Bake for 50-55 minutes, until lightly browned. Serve with a huge, delicious bowl of chili.