Tuesday, November 16, 2010

Fancy Pants App: Pomegranate, Pear, and Gouda Pizza

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Don't let the name intimidate you, this was an easy and delicious appetizer for vegetarian and meat eaters alike!  Also, with just four ingredients, they come together so quickly.  It's literally a matter of chopping, cooking, and eating!  I have to admit, I was skeptical about the flavor combination.  I found a recipe using similar ingredients but I wasn't sure.  My solution:  to put them on a pizza!  I mean, who doesn't like pizza right??

I used premade flatbreads which was a really sturdy crust and helped hold up the pizza.  Also, I didn't use that much gouda; I didn't want to mask what was underneath!  Of course I put my pomegranate glaze over the top for an extra punch!  Also, I used a ripe green pear and I didn't bother to peel it.  I think it gave it a cool look with the peel exposed.  Everyone knew immediately that it was a pear.

There were a lot of appetizers out when guests first arrived and I'm always interested to see who picks up what first.  I can guarantee if it looks weird, different, or something my dad has never seen before, he hones it for that one!  So, the pizza was his first pick.  Once mom heard the ingredients, she was right there with him!  The less adventurous folk took a little while to warm up to it.  But, everyone agreed it was delicious (phew!). 
Pomegranate, Pear, and Gouda Pizza
Serves:  8 (4 pizzas)

4 flatbreads, premade, or made ahead of time
2 ripe green pears
6 ounces of Gouda cheese
1 cup of POM Wonderful Pomegranate arils
Pomegranate Glaze for drizzling

Preheat the oven to 350 degrees F.  On cookie sheets, lay the flatbreads out (2 per cookie sheet); they should not be touching.  Cut the pears into thin strips and layer over the flatbread.  Then, cut thin strips of the Gouda and layer over the pears.  Place in the preheated oven for 8 minutes, cheese should be melted.  Cover pizzas with arils and pomegranate glaze.  Cut into fours.  Serve warm.

NOTE:  The reason I'm using premade flatbreads is that you don't want these to be in the oven too long.  In fact, 8 minutes was perfect to cook the pear and melt the cheese.  If you want to make your own, I'd suggest baking the pizza dough ahead of time.  Plus, who wants to be standing around and waiting for more.  These pizzas were gone in a flash, so I had extras warming in the oven.  Just cut them and serve!

I'm going to mix it up tomorrow and show you one of the side dishes I served!  And stay tuned for the end of the week with my dessert recipes!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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