Blue cheese pizza with pears and arugula
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
3 tbsp
35% cream
4 tsp
grainy Dijon mustard
2 tsp
regular Dijon mustard
1 1/2 tsp
1/4 tsp
2
firm but ripe Bosc pears
Extra virgin olive oil
pizza dough, see link below
Pinch
3 cups
arugula, plus more for garnish
114 g
crumbled blue cheese
Instructions
- Make pizza dough.
- Preheat oven to 500F. Place a large baking sheet in the oven and heat for 45 min.
- Whisk cream with mustards, lemon juice and honey in a medium bowl. Reserve. Cut pears into 1/4-in. slices and toss with 1 tsp olive oil to coat.
- Cut pizza dough into 2 portions. Roll 1 out into an oval and place on a sheet of parchment paper. Trim parchment so it’s just wider than dough. Brush dough with olive oil. Sprinkle with cayenne. Top with half of arugula and drizzle with more olive oil. Top with half of pear slices and half of blue cheese.
- Remove hot baking sheet from oven and quickly transfer pizza and parchment paper onto it. Bake until edges are golden and crisp, 12 to 15 min. Transfer to a platter and garnish with additional arugula if you wish. Repeat with remaining pizza. Serve with mustard sauce.
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