Now this may not sound like everyone’s idea of a pizza topping combination, but it is tasty!
For the dough (unless you’re using a ready made base):
- 300g strong white bread flour (plus extra for rolling and kneading)
- 1/2tsp dried yeast
- 2tbsp olive oil
- 200ml warm water (about 25°C)
- 1tsp salt
- A pizza tray or stone (do not place the base directly onto an oven shelf). If you’re using a ready made base, follow the manufacturers instructions!
For the topping:
- 1 tube tomato puree
- Large clump of fresh basil
- 20g hard cheese (Parmesan or cheddar)
- 6 large mushrooms
- 1 large red onion
- 2 large tomatoes
- 2 large dessert pears (or any pears that you have to hand)
- Feta and Goats cheese
To make the base put the flour, olive oil, salt and yeast in a mixing bowl and add about half of the water. Mix until the water is well combined, add the remaining water a little at a time until you have a slightly damp dough, but not one that is too sticky – you may not need all of the water. Spread a little more flour on a clean worktop or bread board, and gently knead the dough for about 5 minutes. Form the dough into a ball, and place in a greased (this helps to get it out later) bowl and cover with a clean tea towel. Place to one side at room temperature for about six hours. The dough should double in size.
When you’re ready bring out the dough and shape into a roughly round shape, you can make it as thick or as thin as you prefer and to fit you pizza tray or stone. Place on a greased tray or prepared stone.
Cover the base with tomato puree, using the back of a table spoon to apply and even coating. Wash and dry the basil and spread the leaves evenly across the base (no need to chop), and a layer of finely grated hard cheese on top of the basil. Next slice your mushrooms and onions and add as another layer on top.
Core and slice the pears (if the skins are particularly thick, you can peel, but I prefer to leave them on), and add as another layer.
Finally slice the goats cheese and feta and add generously across the top of pear later.
Give the top a sprinkling of pepper (you’re unlikely to need salt, as there is a lot in the feta, but add to taste if you prefer).
Bake in a preheated oven (200°C) for 10 to 15 minutes until the base is cooked through, and the cheese has melted. Serve on it’s own or with a light salad.
2 thoughts on “Goats Cheese, Feta and Pear Pizza”
What, no photo of the finished dish? Must have gotten too excited and didn’t have a chance to take a picture before it was devoured. 😉
Very nice, Alan. Thanks for sharing this recipe! I would have never though of using pears as a pizza topping, but now have to this sometime.
Hi David, you’re right – there were a lot of hungry mouths to feed that evening, and I completely forgot😁
Comments are closed.