Pear, Pecan and Goat Cheese Pizza with Arugula and Red Onion
Ingredients
Pizza Dough:
1/3 cup plus 1 tbsp warm water (105 degrees F)
1/2 tsp sugar
3/4 tsp active dry yeast
1 cup unbleached all purpose flour
1/2 tsp kosher salt
2 tsp extra virgin olive oil
Pizza Topping
1/2 cup arugula leaves
1 Bosc pear, cored and thinly sliced
1/4 cup (2oz) goat cheese, crumbled
1/4 cup pecans, chopped
1/4 cup red onion, thinly sliced
1/2 tbsp each extra-virgin olive oil and good-quality balsamic vinegar
Instructions
Prepare Dough:
Combine water, sugar and yeast, proof about 5 minutes. Using a stand mixer with a dough hook, add flour and salt to bowl and mix. Add oil to yeast mixture then pour into flour mixture. Knead on low speed 10 minutes, or knead 10 minutes by hand.
Place dough in a lightly-oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
To PreBake Pizza Crust:
Preheat oven to 400F.
Roll out dough into a 12-inch round or oval shape and bake on parchment paper for about 8 minutes, or until lightly brown. Cool before adding toppings. This crust can be prepared ahead.
Pizza Toppings:
Increase the oven temperature to 500F.
Place the prebaked pizza on a flat baking sheet. Top evenly with arugula leaves and pear slices. Sprinkle with goat cheese, pecans and red onion.
Bake in preheated 500F oven for 8 minutes, or until pears are tender. Remove pizza from oven and drizzle with olive oil and good-quality balsamic vinegar.
Cut into 8 wedges and serve with a glass of Cavit Chardonnay wine.
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