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+ servings

Pear and Goat Cheese Pizza

This Pear and Goat Cheese Pizza is a perfect combo of savory and sweet: fall pears, summer sausage, creamy & rich truffle goat cheese, and balsamic vinegar. It’s simple, elegant, and perfect for feeling a little fancy.
Servings 6 to 8
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • Favorite pizza crust of choice
  • 1 to 2 tablespoons extra virgin olive oil
  • Kosher salt or smoked salt to get a smoky fire taste, to taste
  • 1 to 2 pears peeled and thinly sliced
  • 4 to 8 ounces summer sausage thinly sliced (about 1/3-1/2 a whole summer sausage)
  • 1/2 cup to 3/4 cup goat cheese crumbled (I used Cypress Grove’s Truffle Tremor for a super gourmet pizza)
  • 1 to 2 tablespoons balsamic vinegar drizzle it over the pizza and use more if necessary

Instructions

  • Follow the baking instructions for your favorite pizza crust recipe. I used Ken Folkish’s Saturday Pizza Dough recipe in the Jul/Aug issue of Bake From Scratch. The pizza bakes at 550 degrees Fahrenheit for 5 minutes + 1 to 2 minutes under the broiler. I’ve included links to some of my favorite pizza crust recipes in the blog post and also in the recipe notes if you’re looking for some inspiration.
  • Once you’ve prepared your crust and have the dough laid out, drizzle some olive oil on top of the dough and use the tips of your fingers to spread it around. You don’t want pools of oil but enough that you can see it.
  • Sprinkle some Kosher salt or smoked sea salt onto the surface of the dough.
  • Spread out the slices of pears, summer sausage, and crumbled goat cheese in that order onto the pizza dough. Finish with a drizzle of balsamic vinegar.
  • Bake in the oven until the rim of your crust is golden (for me, 5 minutes at 550 degrees Fahrenheit).
  • Switch the oven to broil and broil until the cheese is melted and the crust has a few spots of darker brown as well as a few char spots.
  • Let the pizza cool for 5 minutes before slicing or serving.

Notes

This is hardly a recipe. Depending on the size of the crust you use, you might need more or less of each ingredient, so the numbers are just guidelines really.
If you’re using a pizza stone, heat it in the oven an hour prior to baking your pizza.
Pizza Crust Recipes:
Author: Megan Wells
Course: Main Dishes