This unique Pear, Gouda and Cumin Pizza combination creates a gently sweet, tart, yet pungent pizza. The light, simple toppings make a perfect accompaniment to a soup or salad.
1 12-inch Crispy pizza crust
9 ounces Gouda cheese, grated
1 large Bosc pear
1/2 teaspoon cumin seeds
1 tablespoon pine nuts, toasted
Extra virgin olive oil for drizzling
Sea salt to taste
Basil leaves, to serve
Prepare the pizza base so it is ready to be topped. Preheat the oven to 475 degrees.
Sprinkle the Gouda evenly over the base, leaving a ½ to 3/4-inch border around the edge. Slice the pear into thin slices from top to bottom around the core. Slice the pear into thin slices from top to bottom around the core. Discard the core. Distribute the pear slices over the cheese and sprinkle with cumin seeds and pine nuts. Drizzle with olive oil and a sprinkling of sea salt. Bake until the cheese has melted and the crust is golden. Serve immediately, topped with torn basil leaves.
Bosc pears are large, slender pears with rust-colored skin that hold their shape well when baked. Any pear, however, will do. Increase the quantity if the pears are small.
Recipe makes 1 12-inch pizza.
Serving size: 1 slice (1/12th of pizza)
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