December 5, 2013

Pear, Gorgonzola & Raspberry Honey Dessert Pizza

Minnesota State Fair Winner

Crust is the key in this award winning dessert pizza.

It was entered at the Minnesota State Fair by Lynda Decker, who won first place honors in the 2013 Fleischmann’s Yeast competition for best dessert pizza!

When I tasted it back in August, I was wowed. It’s a crowd pleaser. It’s unique enough for “foodie types” to love it too.

The crust rivaled the best I have ever tried…which I credit to the yeast, flour, and of course Lynda’s talents. The butter and brown sugar give it a great twist. On top there are pecans, sliced pear, onion and bacon pieces, along with cheese(s) and a hint of honey, all over a cream-cheese-brown-sugar layer.

Lynda said she used a flavored honey from her farmer’s market, but that plain honey works too (nice winner tip). Here’s Lynda when she delivered her masterpiece to the Minnesota State Fair

At winner selection, Minnesota State Fair Judge Mary Bartz shared her expert opinion about the pizza: a powerful combination…a savory and fruity sweet topping over a thin, tender, yet chewy crust…a dynamic result!

Sign me up! I made the pizza that weekend for family, making the dough the day before baking it. I just pulled the recipe again to serve over the holidays. And I’m looking forward to keeping it in rotation!!

-Cyndi

Pear, Gorgonzola & Raspberry Honey Dessert Pizza

Crust

1 (3/4 oz.) pkg. Fleischmann’s Pizza Crust Yeast

1/4  cup brown sugar

3/4 cup luke warm water

1/2 cup luke warm milk

1 1/2 tsp salt

2 tbsp butter, melted

3 1/2 – 4 cups all purpose flour

Toppings

4 oz. cream cheese, softened

1/4 cup brown sugar

2 pears (any variety) thinly sliced

1/4 cup onion, shaved or thinly sliced

1/4 cup bacon pieces

1/4 cup gorgonzola cheese crumbs

1/2 cup provolone/mozzarella shredded cheese blend

1/4 cup pecan pieces

1/4 cup raspberry honey

Crust: In a medium bowl, stir to dissolve yeast and brown sugar in warm water, let stand for 5 minutes. Stir in milk, salt and melted butter. Add flour one cup at a time until three cups have been incorporated. Place dough on lightly floured work surface. Knead in additional 1/2 to 1 cup flour for 5 minutes. Roll into a ball, lightly oil the surface and place in a bowl covered with plastic wrap and a towel. Let rise in the refrigerator for 2 hours to overnight. Preheat oven to 425 degrees. Remove dough from bowl and roll into pizza crust shape. (For a thinner crust use half of the dough.) Brush crust lightly with oil and bake 5 minutes or until slightly brown. Remove from oven.

Toppings: In a small bowl mix together cream cheese and brown sugar until smooth. Spread over warm crust. Top with onions, pears, bacon, pecan and cheeses. Return to the oven and bake 8-10 minutes until cheese is melted and slightly brown. Remove from oven. Drizzle with honey. Cut and enjoy. Serves: 6-10 people

–Recipe from Lynda Decker, Minnesota State Fair Winner, 2013 Fleischmann’s Yeast Contest