Quick & Easy

Red wine, pear and gorgonzola party pizzas

red wine, pear and gorgonzola party pizzas
1H 15M
1H 55M


Poppy seed pizza dough.


1.Make poppy seed pizza dough. Combine flour, yeast, sugar, salt and seeds in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic.
2.Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
3.Meanwhile, stir wine, sugar, star anise, cinnamon and vanilla bean in small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; add pears and enough water to cover pears.
4.Simmer, covered, about 1 hour or until pears are tender. Remove pears; reserve 1 cup of the poaching liquid, discard remaining liquid. When pears are cool enough to handle, slice thinly lengthways.
5.Return reserved poaching liquid to pan; boil, uncovered, about 10 minutes or until syrup thickens slightly.
6.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.
7.Divide dough in half; roll each half on floured surface into 12cm x 40cm rectangle. Place on trays.
8.Sprinkle pizza bases with combined cheeses. Bake pizzas about 12 minutes or until bases are browned and crisp.
9.Top pizzas with pear, in single layer; sprinkle over radicchio. Bake about 3 minutes or until radicchio is wilted.
10.Serve pizzas drizzled with syrup.

Cut the pizza so your guests get a slice of pear per piece.


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